Samoa Brownie Pie

 One of our favorite Girl Scout cookies (the samoa!) is the inspiration for this gooey caramel and coconut-topped 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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