Whether you have childhood memories of going door-to-door selling Girl Scout Cookies or a tendency to buy a box (OK, a few boxes) every year, almost everyone has a fondness for these beloved cookies, and almost everyone has a particular favorite—looking at you, crunchy, gooey Samoa! There’s a lot to love about the Samoa (almost identical to its counterpart Caramel deLites), especially the tempting combination of coconut, caramel and shortbread that inspired this brownie pie. It starts with Betty Crocker dark chocolate brownie mix and ends with a gooey-centered, caramel-topped dessert that’s studded with chunks of shortbread cookies, sprinkled with coconut and drizzled with chocolate. This dessert is as easy to make as it is to love and requires a few ingredients in addition to the eggs, oil and water called for on the brownie mix box. (Do not use cold eggs. If you forget to take your eggs out ahead of time, you can set them in a bowl, cover them with hot tap water and then let them sit for five minutes.) You will also need: chopped shortbread cookies, caramel bits, heavy whipping cream, coconut flakes and chopped dark chocolate. To get started, heat your oven to 350°F and spray a 9-inch pie plate with cooking spray. Following the directions on the box of brownie mix, mix the ingredients. Then stir in the 1 ½ cups of chopped shortbread, spread into the pan and bake for 50-60 minutes. Once the brownie has baked, let it cool for 15 minutes before topping. While the brownie cools, microwave ½ cup of caramel bits and two tablespoons of whipping cream until the mixture is smooth and spreadable. After the surface of the brownie has cooled, carefully spread the caramel topping over the brownie in an even layer. Once the caramel topping is spread, melt ½ cup of chopped dark chocolate. Sprinkle the top of the brownie with ½ cup of coconut flakes and drizzle with the chocolate. Once the caramel topping is spread, melt ½ cup of chopped dark chocolate. Sprinkle the top of the brownie with ½ cup of coconut flakes and drizzle with the chocolate. We highly recommend taking this dessert to the next level by serving with a scoop (or two!) of ice cream!