This scrumptious guest post and brownie recipe comes to us from Debbie Adler, author of Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes.
Samoas are one of the world’s most beloved Girl Scout cookie varieties. Of course, those delicious cookies are filled with allergens, not to mention hydrogenated fats and sugar. So to bring some semblance of wholesomeness to this longtime fave, I re-created the cookie’s delicious romance of vanilla cake with toasted coconut and caramel in this brownie recipe. All drizzled silly with dark chocolate sauce, this gluten-free brownie recipe will sweep you off your feet, it’s that good. Scout’s honor! (Or is that for the boys?)
Gluten-Free Girl Scout Brownie Recipe
For the Topping
3 tablespoons unsweetened shredded coconut
For the Caramel Sauce
½ cup coconut nectar
¼ cup sunflower seed butter (see page 11)
¼ teaspoon fine sea salt
For the Chocolate Sauce
1 tablespoon coconut oil
1 tablespoon coconut nectar
2 tablespoons cacao powder
1/8 teaspoon stevia powder
1/8 teaspoon fine sea salt
For the Brownies
Coconut oil, for greasing the pan
1¾ cups all-purpose gluten-free flour (see page 13)
¾ teaspoon sodium-free baking powder
3/8 teaspoon guar gum
¼ teaspoon baking soda
From the Organic Authority Files
¼ teaspoon fine sea salt
¼ cup coconut oil
3 tablespoons coconut nectar
½ cup unsweetened coconut milk
¼ cup warm water
2 teaspoons vanilla extract
¼ teaspoon stevia powder
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, micro-wave 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.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
Nutrition Information Per Serving (1 brownie):
200 calories, 14 g total fat, 0.0 mg cholesterol,
21 g carbohydrates, 77 mg sodium, 1 g fiber,
2 g protein, 9 g sugars
Debbie Adler is the owner and biggest nosher at Sweet Debbie’s Organic Cupcakes in Los Angeles. Her debut cookbook, Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes, features 50 delicious recipes for muffins, brownies, cookies, cupcakes, bread and even energy bars that are safe for everyone to eat–every recipe in her book is gluten, dairy, soy, nut and sugar free!