These simple Samoa Brownie Cups whip up in a jiffy. They’re a great treat for busy end-of-school schedules.

I don’t know about you, but time at the end of the school year seems to accelerate. I feel like I’m making the jump to hyperspace without a spaceship.

As a teacher, I’m grading, going to end of school meetings, helping panicked students, and trying to still spend time with my family.

When my kids were little, they had parties and, of course, we were expected to bring something. Even now, my students are hoping for some snacks with their finals.

During crazy times like these, I get creative with mixes. I know some people scorn box mixes. But when life is in hyperspace, they can be life-savers. And honestly, I’ve never had anyone say – hey, this tastes like it came out of a box.

This simple recipe takes about 30 minutes to throw together and it’s a hit with Samoa lovers.

I used some of our home-made caramel sauce on top. But store-bought works just as well and saves even more time.

Yield: 18

Samoa Brownie Cups

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Ingredients

• 1 box brownie mix, prepared according to directions
• 1 egg
• 1½ cup sweetened flaked coconut
• ¼ cup sweetened condensed milk
• 1 teaspoon vanilla
• ¼ jar caramel sauce

Instructions

1. Prepare brownie batter according to package directions.
2. In a separate bowl, mix together egg, coconut, sweetened condensed milk and vanilla.
3. Spray muffin tin(s) with cooking spray. This make 18 brownie cups so you need 18 muffin cups.
4. Divide the brownie batter among the 18 muffin cups. Top with a spoonful of the coconut mixture.
5. Bake at 325°F for 20 minutes. Let cool and remove from cups.
6. Before serving, drizzle tops with caramel sauce.

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