Samoa Filling

1. Make this first as the caramel will need time to cool. Place the sugar in a saucepan over medium heat. Melt down and continue to whisk until it reaches a rich amber color.
2. Remove from heat and quickly whisk in the room temperature butter. Follow with the room temperature heavy cream.
3. Mix in the shredded coconut and set aside to cool.

Brownie Cups

1. Preheat the oven to 350F and coat a cupcake tin with nonstick spray.
2. Mix the brownies according to the instructions on the box. Pour the batter into the tin, filling about 2/3 of the way full.
3. Bake for 18-20 minutes or until they’ve completely puffed up in the center.
4. Allow the brownies to cool at room temp for 30 minutes, then transfer to the fridge (still in the tin) for about 45 minutes while you make the fillings.

Tagalong Filling

1. Mix together the peanut butter, powdered sugar, and milk until smooth. Reserve the extra 2 tbsp of peanut butter and melt in the microwave when you’re ready to drizzle it on top.
2. Leave out at room temp while the brownies chill.

Thin Mint Filling

1. Mix together all of the ingredients. Dip a toothpick into the food coloring and add to the filling. A little goes a long way.
2. Transfer to the fridge while the brownies continue to chill. If it’s too firm when you’re ready to fill them, loosen with a hand or stand mixer.

Trefoils Filling

1. Mix together all of the ingredients and fold in the sprinkles last.
2. Transfer to the fridge while the brownies continue to chill. If it’s too firm when you’re ready to fill them, loosen with a hand or stand mixer.

Assemble

1. Take the brownies out of the fridge and use a spoon to scoop out the centers. Don’t dig too deep as you don’t want to touch the bottom of the pan.
2. For the samoas and tagalongs, fill each hole to the top with the filling. Press the tagalongs into the tops of the cups (hold off on the samoas).
3. For the thin mints and trefoils, fill to the top and add an additional teaspoon to overfill the brownies.
4. Press the thin mints and trefoils on top of the brownies, allowing the filling to press out the sides.
5. Transfer back to the fridge for another 20 minute to allow the fillings to set.
6. Once set, run a knife around the edges of the brownies to pop them out.
7. For the samoas, melt together the chocolate and oil and drizzle on top of the cups. Press the samoas on top.
8. For the tagalongs, drizzle on the extra melted peanut butter. For a perfect drizzle, add to a ziplock bag and snip off a tiny corner.
9. All other brownie cups are ready to go. It’s time to dig in!