Does anyone else think Samoa girl scout cookies are the best? They’re actually called “Caramel Delites” now, but they’re still the same.
So, I was making some brownies the other day, and I was hit with a hankering for a Samoa cookie. I knew that wasn’t going to happen because I haven’t eaten a girl scout cookie since we changed our diet five years ago. But I thought I could definitely combine the coconut-caramel goodness of a Samoa cookie with the rich chocolate of my brownies to come up with a seriously amazing dessert.
Um, I was right. These are flippin’ amazing. I mean, brownies are great. But Samoa brownies??? Divine.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
-10 brownies
|
Ingredients
- For the Brownies:
- 2 eggs
- 1 cup Enjoy Life chocolate chips + a few extra for sprinkling on top if desired.
- 3/4 cup pure maple syrup
- 1/2 cup melted coconut oil or butter + extra to grease skillet
- 2 cups blanched almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- For the Caramel Topping:
- 1/2 cup salted butter
- 1 cup full-fat unsweetened coconut milk
- 1 cup pure maple syrup
- dash salt
- Also include:
- 1/2 cup fine unsweetened coconut flakes
Ingredients
|
Instructions
- For the brownies:
- Preheat oven to 350 degrees.
- Grease an 8x8 glass pan with coconut oil or butter.
- Melt the chocolate chips and set aside.
- Whisk together the eggs, syrup and coconut oil or butter.
- Stir in the almond flour, baking soda and salt.
- Stir in melted chocolate chips.
- Pour mixture into glass pan and bake in oven for about 30-35 minutes, until toothpick inserted comes out clean.
- Meanwhile, make the caramel glaze:
- In a saucepan, combine the butter, coconut milk, syrup and salt.
- Cook over medium heat until it reaches about 220 degrees, until the caramel is kind of a thicker, gooey texture...about 20-25 minutes.
- When brownies are done, remove from oven and let cool for about 10 minutes before sprinkling with coconut flakes and drizzling with caramel.
- If desired, set under broiler for a few minutes to toast the coconut flakes (not required though) and crisp up the caramel a bit.
- Serve chilled or at room temperature. (They taste amazing chilled too!)
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Kathleen Arnold says
Question…is the coconut milk from a refrigerated carton or can?
Shanti Landon says
Hi, Kathleen! It’s the full-fat, unsweetened coconut milk from a can. =)
Lauren says
Hi! This looks sooo yummy! If I don’t make your layered chocolate caramel cake, I’m going to make this for my coworkers this week! Just like with the cake, would it be okay to use another gluten-free flour besides almond? I have Bob’s Red Mill 1:1 gluten free blend. It has about 4 different flours, including rice flour. If so, do I need to change the measurement? Thank you!
Shanti Landon says
Hi, Lauren! I love Bob’s Red Mill 1:1! I haven’t made this cake or the brownies with that blend, though. The almond flour gives them added moisture and a delicious texture, but the GF blend may be ok. Please let me know if you try it, and how it turns out!