Samoas Brownie Parfait With Salted Caramel Sauce

• FOR THE SAMOAS BROWNIES:
• 8 ounces, weight Semi-sweet Chocolate, Chopped
• 8 Tablespoons Butter, Cut Into Cubes
• 3 whole Eggs
• 3/4 cups Sugar
• 2 teaspoons Vanilla Extract
• 3 Tablespoons Cocoa Powder
• 1/2 teaspoons Salt
• 1 cup Flour
• 1 cup Samoas Cookies, Chopped
• 1/3 cups Toasted Coconut Flakes
• FOR THE COCONUT WHIPPED CREAM:
• 1 cup Heavy Whipping Cream
• 2 Tablespoons Sugar
• 1/4 teaspoons Coconut Extract
• Coconut Flakes, As Desired To Add Into The Whipped Cream (optional)
• FOR THE SALTED CARAMEL SAUCE:
• 1 cup Sugar
• 1/4 cups Water
• 1 Tablespoon Corn Syrup
• 1/2 cups Heavy Whipping Cream
• 1 teaspoon Sea Salt
• 2 Tablespoons Butter
• FOR THE GARNISH:
• 10 whole Samoas Cookies, For Garnish
• 1/4 cups Toasted Coconut, For Garnish

1. For the Samoas brownies:
2. Adjust oven rack to the lower middle position and turn oven to 350 F. Line a 9x9 baking sheet with two pieces of aluminum foil with the ends hanging over the ends of the pan, to form a sling for easy removal of brownies. Spray foil with non-stick spray. Set aside.
3. Put chopped semi-sweet chocolate and cubed butter into a bowl and microwave for 30 seconds at a time, stirring between increments and continuing until smooth. Set aside.
4. In a large bowl whisk the eggs, sugar, vanilla, cocoa powder and salt together. Whisk the warm chocolate into the egg mixture until just combined. Gradually pour in the flour and stir with a spoon to combine.
5. Add in toasted coconut and chopped Samoas cookies, stir to combine. Pour into the prepared baking dish and spread out evenly.
6. Bake for 35 minutes or until a toothpick inserted into the brownies comes out nearly clean, with just a few crumbs hanging on. Allow to cool on a wire rack for at least 90 minutes before removing them from the pan using the foil handles and cutting into 1" cubes for parfaits. There will be leftover brownies from this recipe. Set brownies aside.
7. For the coconut whipped cream:
8. Place 1 cup heavy whipping cream into a large bowl or stand mixer bowl. Beat on medium until cream turns frothy. Beat continuously until the cream starts to thicken, then slowly whip in sugar and coconut extract. At the very end just before stiff peaks form, add in additional coconut flakes if desired. Set aside or chill until you are ready to assemble parfaits.
9. For the salted caramel sauce:
10. Stir together sugar, water and corn syrup in a medium saucepan over medium-high heat. Bring mixture to a boil, gently stirring to ensure all the sugar has melted. Boil until the mixture turns a dark golden brown, about 8-10 minutes. Remove from heat and VERY carefully and very slowly stir the cream into the mixture, being sure to stir constantly. Please be very careful! The sauce will sputter and expand, but keep stirring. Once combined, add the salt and butter and continue stirring until both are completely melted and combined. Cool to room temperature.
11. To assemble:
12. In bowls, ramekins or stemless wine glasses, dollop a bit of whipped cream into the bottom. Top with cut brownies and bits of chopped Samoa cookie. Drizzle with salted caramel sauce. Repeat process again, continuing to layer until parfait reaches the top of the dish. Top with extra toasted coconut and one whole Samoa cookie. Serve immediately or chill until ready to serve.
13. The Salted Caramel Sauce is adapted from Darla Wireman of Bakingdom; brownies recipe is adapted from America's Test Kitchen.

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Taken from tastykitchen.com/recipes/desserts/samoas-brownie-parfait-with-salted-caramel-sauce/ (may not work)