This weekend I went to my cousin’s baby shower.
She’s having a little girl.
So cute.
I hope that God blesses me with a little girl one day.
All I can think about are tutu’s and tea parties.
I would turn my daughter into Betty Crocker at an early age. 😉
She would probably be eating tiramisu at her first birthday party.
Totally joking.
Anyway.
We all know what season it is.
Besides being Lent, it’s Girl Scout Cookie season.
Isn’t that convenient?
Girl Scout cookies being sold around Lent is an oxymoron.
Seriously? What about those people that give up sweets?
They are suckers.
Let’s make some Samoa Brownies.
Yes.
We are making brownies inspired by the Samoa Girl Scout cookies.
This is serious.
Y’all..they are healthier Samoa Brownies!
I mean, you probably guessed that they are paleo, gluten-free, yada yada.
I mean, who’s blog do you think this is?
They are also nut-free! Whoo!
I mean, rich, fudgy brownies, topped w/ a toasted coconut layer, drizzled w/ chocolate and toasted coconut?
Yes.
This is real life.
- For the coconut butter layer:
- 3 cups of unsweetened, flaky coconut, toasted
- For the brownies:
- ½ c. + 2 T. coconut oil, melted
- 2 large eggs, at room temperature
- ½ c. dark chocolate chips, melted
- ½ c. full-fat coconut milk
- ½ c. pure maple syrup
- 1 tsp. pure vanilla extract
- 1 T. unsweetened cocoa powder
- ½ c. coconut flour
- ¼ t. baking soda
- ¼ t. salt
- For the chocolate drizzle:
- 2 T. unsweetened, cocoa powder
- 3 T. coconut oil, melted
- 2 T. pure maple syrup
- Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan w/ cooking spray.
- To make the coconut layer, place 2.5 cups of the coconut in a large food processor and process on high until the coconut begins to break down into a silky, creamy, butter. Set the coconut mixture aside. Reserve the remaining ½ c. of toasted coconut for the topping.
- For the brownies, in a large mixing bowl, combine the coconut oil through the vanilla until smooth.
- Stir in the cocoa powder, coconut flour, baking soda, and salt until combined.
- Pour the batter into the prepared pan.
- Bake for 25 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
- Let the brownies cool completely.
- Cover the brownies with the toasted coconut butter layer and let the coconut butter harden.
- In a small mixing bowl, combine all of the chocolate drizzle ingredients until smooth.
- Drizzle the brownies w/ the chocolate sauce.
- Slice into 9 even squares and serve topped with extra toasted coconut.
- Enjoy!
MANGIA!!!
Welcome to Mangia! I’m Chelsy, a 20-something Texas gal living the healthy life…with a serious sweet tooth. Mangia is where I share all of my food-related things…and more. 
I love samoa cookies.. so I definitely would adore these brownies. They look awesome!
Hi. I am attempting to make something for someone who is gluten, nut, and egg free. Is there an egg replacement or substitute that you suggest for this recipe?
Nima, You could use a “flax egg” replacement, however, coconut flour is super thick and I rarely advise using flax eggs with it because it won’t hold up as well as with regular eggs. Hope that helps.