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Samoa Brownie Parfait

The latest installment from What's Gaby Cooking?

I’ve been waiting for this time of year since this time last year. It’s Girl Scout season and I am the most excited! It’s a toss up between Samoas and Thin Mints for my favorite cookie - they both make me endlessly happy and I stock pile them for months. Today I’m turning Samoas into a Brownie Parfait, because why not! You could 100% do this exact recipe with thin mints if that’s more your jam - just sub the Samoas for Thin Mints in the brownie layer and in the topping section and you’re good to go! Enjoy! 

xoxo Gaby

Samoa Brownie Parfait


For the Chocolate Pudding:
1 cup packed brown sugar
1/2 cup cocoa powder
1/3 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 ounces dark chocolate
1 tablespoon butter
2 teaspoon vanilla extract

For the Whipped Cream:
2 cups heavy whipped cream
3/4 cup powdered sugar
2 teaspoons vanilla extract 

For the Samoa Brownies: 
10 tbsp unsalted butter 
1 1/4 cups white sugar
3/4 cup cocoa powder 
1/2 teaspoon salt 
1/2 teaspoon vanilla extract 
2 large eggs
1/2 cup all-purpose flour
10 Samoa girl scout cookies, roughly chopped 

For the Topping: 
Extra Samoa Cookies 

For the Chocolate Pudding:
In a medium saucepan, combine the brown sugar, cocoa powder, cornstarch and salt. Whisk to combine. Add the milk and continue to whisk. Place over medium low heat and cook until thickened, about 10 minutes. After 10 minutes, bring the mixture to a simmer and then reduce the heat to low, and cook for 2 minutes while whisking until very thick. Remove the pan from the heat and add the chocolate, butter and vanilla. Stir to combine. Cool.

For the Whipped Cream:
In a mixer, combine the whipping cream, vanilla extract and powdered sugar. Whip until soft peaks form. Transfer to a bowl and refrigerate.

For the Samoa Brownies:
Preheat oven to 350 degrees. Spray and line a 9x9 baking tin with parchment. In a medium saucepan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix until flour is incorporated. Fold in the Samoas. Transfer the batter to the prepared baking pan and bake for 25-30 minutes. Once done, refrigerate for 1 hour and then cut into bite sized pieces. To assemble, layer the pudding, brownie bites and whipped cream together in small glasses. 

Top with drizzles of caramel sauce and extra Samoas if you want, and serve.

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