Samoa Crunch Brownies

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"A wonderful way to use extra Girl Scout Cookies. Samoas add a tasty crunch to an otherwise smooth brownie layered in between an oatmeal cookie base and a Samoa topping. Substitute coconut macaroons if you don't have any Samoas on hand."
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45 servings
Serving size has been adjusted!

Original recipe yields 10 servings



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  1. Heat oven to 350 degrees. Spray an 8x8 inch baking pan with cooking spray.
  2. In a large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Stir in melted 3/4 cup butter. Reserve 1/3 of the oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes. Add Samoa cookies to remaining topping mixture.
  3. Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth. Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.
  4. Spread batter over baked base. Sprinkle with reserved oat mixture for the topping. (You may have leftover oat toppings, but use enough for your personal preference). Bake about 25 - 28 minutes or until center is set and oat mixture has turned golden brown. (Do not over bake.) Cool completely, before cutting (if you can wait).



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