Samoas Brownies (Gluten Free)
Its your favorite flavors from the popular Girls Scout cookies with a brownie base! Quick, easy and oh so decadent, they are freezable too!
Ingredients
Brownies
- 10 Tbsp butter; softened
- 3/4 cup confectioners erythritol this has no substitute if you want the brownies to turn out
- 1/4 cup cocoa powder cacao powder is best cacao powder is best, but any will work
- 2 large eggs room temperature warmed in bowl of hot tap water
- 1/2 tsp vanilla extract
- 1/2 cup fine almond flour this must be without the skins
- 1/2 tsp baking powder
- 1/3 cup Sugar free chocolate chips the brand you use will determine the total carb count
Caramel
- 6 tbsp butter vegan butter can be used for dairy free
- 1 cup full fat canned coconut milk
- 1/3 cup granulated allulose sweetener
- 2 cups finely shredded unsweetened coconut
Ganache Drizzle
- 3/4 cup sugar free chocolate chips
- 1/4 cup full fat canned coconut milk
- 5 drops monkfruit or stevia drops
- 1 tsp Natures Hollow Sugar Free Honey Substitute
Instructions
Brownies
- Preheat oven to 350F. Line an 8x8 and with parchment paper.
- Put your eggs in a bowl filled with hottest tap water and set aside.
- In a medium saucepan on medium heat, melt butter and confectioners erythritol and whisk until well combined. Now whisk in the cocoa powder until smooth.10 Tbsp butter; softened, 3/4 cup confectioners erythritol, 1/4 cup cocoa powder cacao powder is best
- Remove from heat and let sit 5 minutes. Now whisk in the vanilla and eggs one at a time until a very smooth batter is made with a shiny top.2 large eggs room temperature, 1/2 tsp vanilla extract
- Now whisk in the almond flour and baking powder. All batter should be very smooth. Stir in chocolate chips and then bake for 20 minutes. It should be set in the middle.1/2 cup fine almond flour, 1/2 tsp baking powder, 1/3 cup Sugar free chocolate chips
- Cool for 30 minutes. YOU MUST COOL THEM COMPLETELY
Caramel
- Melt butter in a small saucepan stirring constantly.6 tbsp butter
- Once butter has melted, then foamed up it will start to turn brown. Keep stirring until golden brown. Quickly add in the full fat coconut milk and allulose. Stir well.1 cup full fat canned coconut milk, 1/3 cup granulated allulose sweetener
- Let simmer on lowest burner setting for 45-50 minutes. Check on it occasionally and stir until thickened. It will coat the back of a spoon thickly once done.
- Add in the unsweetened coconut and stir well.2 cups finely shredded unsweetened coconut
Ganache Drizzle
- In a small saucepan, stir all of the ingredients together. Over very low heat, melt the sugar free chocolate chips and stir every few minutes.3/4 cup sugar free chocolate chips, 1/4 cup full fat canned coconut milk, 5 drops monkfruit or stevia drops, 1 tsp Natures Hollow Sugar Free Honey Substitute
- Do not turn the heat up or it will burn. Keep at the lowest temperature setting.
- After all of the chips have melted, give it one last good stir and then put into your piping bag or ziploc bag.
- Pipe a thin stream over the cut samoas brownies. This yields better results versus piping BEFORE they are cut.
- Store in an airtight container at room temperature up to 5 days or in the fridge up to 1 week. They can be frozen individually and thawed as you need them up to 2 months.
Notes
My favorite unsweetened shredded coconut is here!
My favorite sugar free chocolate chips that yield the best results are here!
Find my favorite almond flour that always works in my recipes here!
Nutrition
Calories: 422kcalCarbohydrates: 30gProtein: 4gFat: 41gSaturated Fat: 30gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 54mgSodium: 128mgPotassium: 232mgFiber: 7gSugar: 2gVitamin A: 391IUVitamin C: 1mgCalcium: 34mgIron: 3mg
Tried this recipe?Let us know how it was!