Last of the brownies I dressed up the other day!
First I started with plain old brownies, nice and gluten-free (I made them with coconut flour). Next I made caramel and topped them off with that. Finally I added toasted coconut, drizzled some chocolate and made Samoa ones.
I will confess, as a child I loved some girl scout cookies. My favorite? Hands down my favorites were Samoa. Actually I think they were the only ones I ate, quite sure I refused to eat any other kinds. Regardless they were good and I was satisfied.
Now I obviously don’t eat girl scout cookies, but that doesn’t mean, I can’t use their tasty cookies as inspiration, right?
Absolutely! After already making caramel, these were a breeze to make and assemble. If I were to do these over, I could dip the bottoms of the brownies in melted chocolate. Make them a little more legit.
And I’ll admit I am also a weirdo on chocolate. I like chocolate in candy and that’s about it typically. I hate chocolate cake (actually I dislike all cake, it’s never been my thing, note as a child my granny made me a cherry cheesecake on my birthday instead of cake). I don’t really like chocolate ice cream. And I am not really a fan of brownies, which is why I finally figured out is the reason I’ve never posted any. Regardless, I was on a mission. And these were freaking amazing, but I probably could have just nibbled on the coconut caramel. I love toasted coconut. Zach had me put some on a banana for him. I personally would dip an apple in some. Feel free to play with and use the coconut caramel in other areas.
Gluten-Free Samoa Brownies
- 1 batch of gluten-free brownies (click the link for the recipe)
- 1 batch of caramel (click the link for the recipe)
- 1/2 cup coconut, toasted
- 1/3 cup Enjoy Life chocolate chips, melted
Let’s Make it Happen:
Make brownies according to the recipe. Cool.
Make caramel according to the recipe. Allow it to thicken and cool.
Toast coconut (5 to 10 minutes @350). Cool.
Stir the coconut into the coconut (reserve some to sprinkle on top. Spread onto the brownies. Refrigerate until the caramel sets up completely.
Melt the chocolate in a double broiler. Give it a second to cool down slightly.
Cut brownies. Line a baking sheet with parchment. Dip each into the the chocolate. Set on the parchment. Drizzle chocolate over the tops of them. Place back n the fridge until the chocolate sets up.
Eat and enjoy!!