Marbled Samoa Brownies

Marbled Samoa Brownies is tasty chocolate and vanilla brownies topped with a delicious caramel, toasted coconut, chocolate black and white. how could go wrong?!

Marbled Samoa Brownies

Ingredients

• 1 cup (250 mL) butter, softened
  
• 1 1/3 cups (325 mL) sugar
  
• 1 cup (250 mL) packed brown sugar
  
• 4 eggs
  
• 1/4 cup (50 mL) milk
  
• 1 1/3 cups (325 mL) all purpose flour
  
• 1 tsp (5 mL) baking powder
  
• 1/2 cup (125 mL) cocoa
  
• 1 cup (250 mL) semi-sweet chocolate chips
  
• vanilla extract your taste

For the coconut caramel

• 2 cups sweet or unsweet flaked coconut
  
• 12 ounce can Dulce De Leche*
  
• ¼ cup evaporated milk

For the chocolate drizzle

• ¼ cup Semi Sweet Chocolate Chips
• ¼ cup white Chocolate Chips

Directions

1. Preheat oven to 350°F (180°C). Grease a 9” x 13” (23cm x 33cm) pan.
2. Cream butter, sugars, eggs and milk together in large bowl on medium speed of electric mixer until blended. Add flour and baking powder, mixing until smooth.
3. Divide batter in half in two medium bowls.
4. Add vanilla extract into one half and stir
5. Stir cocoa and chocolate chips into other half.
6. Alternately drop, tablespoonfuls (15 mL) of each batter into prepared pan in a checkerboard pattern until the batter is used up. (About 8 spoonfuls of each).
7. Swirl through batter to create a marble effect.
8. Bake in preheated oven for 30 to 35 minutes, or until set. Cool completely

Make the coconut caramel

1. On large, rimmed baking sheet, spread out coconut and place in a 350 degree oven until toasted lightly golden, stirring often, about ten minutes.
2. While coconut is toasting, place caramel and evaporated milk in a microwave safe bowl or small sauce pot (if melting on stovetop). Heat at 45 second intervals, stirring after each, until just soft enough to blend well.
3. Stir toasted coconut into caramel mixture until well combined. Place dollops of this all over top of cooled brownies and then spread to ice.
4. Melt Chocolate Chips in microwave the same way you did the caramel. Once fully melted, allow to cool five minutes before spooning into a large zipper seal bag. Cut just the tip off and make zig zags all over top of coconut mixture. combine black and white chocolate.
5. Allow brownies to sit until chocolate is set again and they are completely cool.
6. Cut, serve, and enjoy!