I’m stating the obvious here: A 7.5-ounce box of Samoas Girl Scout Cookies just is not enough. They’re too delicious to stop eating after only 1 or 2 cookies. Seriously, I can pound down half of that box in one sitting. So I made a brownie recipe that stretches out the coconutty delight of the Samoas, making enough for an entire party!

Oh, the coconutty deliciousness of the Samoas Girl Scout Brownie.

INGREDIENTS    - IF YOU LIKE SAMOAS -

• 1 box brownie mix (I used Ghirardelli Chocolate Supreme)
• Eggs, oil, and water as directed on box
• One 14-ounce can sweetened condensed milk (I used Eagle Brand)
• 1 ounce (1 square) unsweetened chocolate (I used Nestle Pre-Melted Choco-Bake)
• 1 cup chopped or halved pecans, toasted on a cookie sheet for 5 minutes at 350F
• 1 box Samoas Girl Scout cookies (7.5 ounces)

Here are the ingredients for those who LIKE Samoas. (If you LOVE them, you may want to use the ingredients listed below.)

INGREDIENTS    - IF YOU LOVE SAMOAS -

• 1 box brownie mix (I used Ghirardelli Chocolate Supreme)
• Eggs, oil, and water as directed on box
• One 16-ounce tub caramel dip (I used T. Marzetti Brand)
• 1 cup sweetened, flaked coconut, toasted on a cookie sheet for 4-5 minutes at 350F
• 1 box Samoas Girl Scout cookies (7.5 ounces)

DIRECTIONS

Mix together brownie mix, eggs, oil, and water as directed on box. Pour batter into greased pan.

If you like Samoas: Pour condensed milk into a bowl. Melt square of unsweetened chocolate and mix it in.

If you love Samoas, open your tub of caramel and stir it until it’s smooth.

Set aside half of the chocolate-milk mixture (or caramel). Pour the other half on top of the brownie batter.

Pour HALF of your gooey mixture of choice onto the unbaked batter. Save the other half for later.

Swirl it in with a knife.

This is ALMOST the funnest part.

Lick the knife. You know you gotta do it.

THIS is the funnest part.

Bake as directed on box. While baking, chop up the Samoa cookies into pieces.

Seems like a tragedy. But soon, you'll be happy again.

After brownies come out of the oven, let them cool if you have time. If you’re pressed for time, you can move on, but you may have a pretty gooey dessert on your hands. Drizzle the other half of your goo (either caramel or the milk-chocolate mixture) over the top.

Most important to remember at this stage: Do not drool on your own brownies.

Now, if you want toasted pecans in your recipe, add them on top of the sticky goo. If you want toasted coconut in your recipe, add that instead.

Mmm, pecans/coconut flakes are so much better when they are toasted vs when they are raw.

Top it all off with the chopped Samoas Girl Scout Cookies.

Cookie becomes garnish.

If you want a more “set-up” brownie, you can chill the pan in the refrigerator before cutting and serving.

Ridiculously delicious. Sticky. Nutty. Caramelly. And, using this brownie recipe, you’ll turn a 7.5-ounce box of Samoas Girl Scout cookies into more than 3 pounds of giddy, gooey delight. Dive in!

Every spring, the Easter Bunny ushers in both Girl Scout Cookies and the Samoas Brownie. Enjoy.

To date, the Turtle Pretzel Brownie is my highest-ranking brownie recipe (as rated by coworkers at my regular desk job). Salty, sweet, rich, buttery. Resistance is futile.

INGREDIENTS

1 box brownie mix

Egg(s), oil, and water as directed on box

1 to 1.5 cups pecan halves

1 tub of caramel (eg, 16-oz tub of Marzetti Caramel Apple Dip)

1.5 to 2 cups tiny chocolate-covered pretzels (eg, 1 bag Nestle Flipz)

Here are suggested ingredients, though any brand will do (even the basic store brand). Prepare yourself for the toe-curling delight that is called Turtle Pretzel Brownie.

DIRECTIONS

Preheat oven to 350 F. Place pecan halves on cookie sheet in one layer and bake them for 5 to 7 minutes. Watch carefully so they don’t burn. There’s no need to flip the pecans over halfway through; they’ll taste just fabulous without the extra effort. Your kitchen will soon be wafting in a heavenly fog of toasted pecan bliss — and you will wonder why you never toasted your pecans before now. Try not to beat yourself up. Set pecans aside to cool.

As directed on box, prepare brownie batter and bake it. When done, remove from oven and allow pan to cool completely before next step. Keep roommates, spouse, children, and neighbors away during this crucial cooling process, as they might assume you’ve merely made “plain brownies” and begin eating them prematurely. Be vigilant.

When brownies are cooled, stir the tub of caramel dip until it’s smooth. Pour out entire 16-ounce tub, and spread it evenly over brownie crust.

Stir the caramel until it's smooth, and then spread it on the crust.

Put the toasted pecans on top of the caramel layer.

After caramel, layer on the pecans.

Then, on top of the nuts, place chocolate covered pretzels. Try to plan it so that, once brownies are cut, each brownie will have either one or two whole pretzels. (It’s hard to slice through a pretzel when you’re cutting the brownies for serving.)

Add the chocolate-covered pretzels. I get giddy just LOOKING at this picture.

BROWNIE_FAIL_ALERT: Do not use plain pretzels. They’re dry and will soak up the moist caramel–and that means no crunch. (Boo!) Also, for the same reason, don’t chop up your chocolate-covered pretzels. Your best bet is using small, whole, bite-sized, chocolate-covered pretzel bites, like Nestle Flipz.

Salty, sweet, buttery, caramelly craziness in your mouth! This recipe turns heads.