Description
Rich chocolate brownies layered with toasted coconut and a silky caramel topping, finished with a chocolate drizzle. A halal-friendly twist on a classic Samoa-flavored dessert combining chocolate, coconut, and caramel into a fudgy, no-bake treat.
Ingredients
1 1/3 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup neutral oil (canola or halal shortening)
2 large eggs
2 teaspoons vanilla extract
2 cups unsweetened shredded coconut
16 oz halal caramel ice cream topping
1/2 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (180°C) and line a 9×13-inch pan with parchment paper.
In a bowl, mix flour, sugar, cocoa, baking powder, and salt.
Add oil, eggs, and vanilla extract, stirring until smooth.
Pour batter into prepared pan and spread evenly.
Bake for 25-30 minutes until center is set and a toothpick inserted comes out clean (not gummy).
Cool brownie base completely in pan.
In a bowl, gently toast coconut for 3-4 minutes over medium heat, stirring frequently until golden.
Let coconut cool slightly, then stir in caramel topping until well-combined.
Spread coconut-caramel mixture evenly over brownie layer.
Melt chocolate chips until smooth, then drizzle across the top using a piping bag.
Chill for 1 hour to set, then lift out of pan and cut into 24 squares.
Notes
Use halal-certified caramel topping with no alcohol or gelatin. For best results, refrigerate for 2-3 hours before slicing. Store in an airtight container, covered with parchment paper between layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American