July 22, 2019

one in all our favourite girl Scout cookies (the samoa!) is the foundation for this gooey caramel and coconut-crowned brownie pie.

Ingredients

1
box Betty Crocker™ dark chocolate brownie mix
Eggs, oil and water called for on brownie mix box (eggs should not be cold)
1 1/2
cups chopped shortbread cookies
1
cup caramel bits
2
tablespoons heavy whipping cream
1/2
cup coconut flakes
1/2
cup chopped dark chocolate, melted
Ice cream, as desired

Steps

  • 1
    Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
  • 2
    Make brownie batter as directed on box; fold in chopped shortbread. Spread in pie plate. Bake about 50 to 60 minutes or until brownie is just set in center; top should be firm with a little give beneath the surface. Cool 15 minutes before topping.
  • 3
    Meanwhile, in microwavable bowl, microwave caramel and whipping cream in 30-second intervals, stirring between each, until caramel is smooth and spreadable. Spread over brownie; sprinkle with coconut. Drizzle melted dark chocolate over top. Serve with ice cream.
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