Girl Scout Samoa Brownies
It is definitely cookbook season, and today I have another one that’s worth noting. Any cookbook that is strictly desserts automatically gets my attention, and Debbie Adler’s is especially intriguing because similar to her famous LA cupcake bakery, all of the recipes are made without gluten, eggs, dairy, soy, sugar and nuts.
You might think this would be limiting, but Sweet Debbie’s Organic Treats proves that allergy-free baking is far from restrictive. The book includes favorite childhood desserts – Red Velvet Cupcakes and Chocolate Chip Cookies – along with newer creations like Salted Caramel Apple Muffins, Basil Lemonade Cookies, and Apple Fritter Donut Holes. Understandably, I had a hard time choosing which recipe to make and share…until I saw Girl Scout Brownies. Debbie has taken those chewy, addictive Samoas cookies and reincarnated them in brownie form.
A dense, cake-y vanilla base, covered with a thick layer of the most insane vegan caramel, toasted coconut, and dark chocolate sauce. These are not messing around, and if you think you can freeze them for later, I have to tell you I liked them even better straight out of the freezer. At room temperature, the caramel and chocolate is all gooey and melty, in the fridge it’s thick and chewy, and once frozen it tastes like English toffee. I gave Aaron a container of them to take to work because I was starting to seriously consider eating brownies for breakfast, lunch, and dinner.
It takes some talent to bake vegan, gluten-free, and with stevia as one of the sweeteners, and I found the ingredient measurements to be spot-on (there is zero stevia aftertaste). The instructions were also clear and easy to follow, which I especially appreciated given that the recipe includes multiple components.
And this caramel sauce…it really does rival the sugar/butter/heavy cream varieties. I don’t know why I haven’t used coconut nectar to make my own before, but it’s a game-changer and my mind is spinning with ideas of what to make with it next.
Girl Scout Samoa Brownies
Girl Scout Samoa Brownies
Serves: 16 brownies
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
One of the world's most beloved Girl Scout cookies (Samoas!) re-created in brownie form! Think: vanilla cake with toasted coconut and caramel, all drizzled with dark chocolate sauce.
Cuisine: Gluten Free, Vegan Servings: 16 brownies
Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins
One of the world's most beloved Girl Scout cookies (Samoas!) re-created in brownie form! Think: vanilla cake with toasted coconut and caramel, all drizzled with dark chocolate sauce.
Instructions
- To make the topping, spread the shredded coconut in a small frying pan and toast for about 10 minutes over medium heat. Stir the coconut halfway through to ensure even toasting.
- To make the caramel sauce, mix together the coconut nectar, sunflower seed butter and salt in a small bowl until well combined.
- To make the chocolate sauce, microwave the coconut oil and coconut nectar in a small microwave-safe bowl for 20 seconds. Add the cacao powder, stevia and salt and stir until smooth and well combined.
- Preheat oven to 325°F. Grease an 8 x 8-inch square baking pan with coconut oil.
- To make the brownies, whisk together the flour, baking powder, guar gum, baking soda and salt in a large bowl. Make a well in the middle. Microwave the coconut oil and coconut nectar in a measuring cup for 20 seconds. Add the coconut milk, warm water, vanilla and stevia and stir to combine. Pour into the flour mixture and stir until the liquid is absorbed and the batter is smooth. Spoon the batter into the prepared pan and smooth down with a wet baking spatula or the back of a wet spoon. Spread the caramel sauce evenly over the batter and top with the toasted coconut. Drizzle the chocolate sauce over the caramel and coconut.
- Bake the brownies for 15 to 17 minutes, or until the batter starts to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs attached. Rotate the pan halfway through baking. Transfer the pan from the oven to a wire rack and let sit for about 15 minutes before cutting the brownies into 16 squares.
Notes [1]
Store in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
From Sweet Debbie's Organic Treats by Debbie Adler. Reprinted with permission from Harlequin, © 2013.
