Vegan Gluten-Free 'Girl Scout' Brownies
Who says you have to wait until your Girl Scout cookies are delivered to enjoy one of the most tantalizing cookies ever made?
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Enjoy the gooey union of oozing chocolate and shredded coconut in the form of a dairy-free brownie.
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Debbie Adler of Los Angeles-based vegan bakery Sweet Debbie’s Organic Cupcakes, loves her sweets, but having a son born with multiple good allergies has made her more conscious about creating dishes that won’t cause health concerns. And like any one of us, she adores those irresistible Girl Scout cookies, which is why she decided to, dare we say, make them better for her family to enjoy with ease.
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“One of the world’s most beloved Girl Scout cookies is Samoas,” explains Adler. “Of course, those delicious cookies are filled with allergens, not to mention hydrogenated fats and sugars. 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, all drizzled silly with dark chocolate sauce, and reincarnated it as a brownie.”
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“It’ll sweep you off your feet, it’s that good,” she adds. “Scout’s honor!”
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Adler also suggests freezing this tantalizing treat to make it taste exactly like English toffee.
Even if you aren’t vegan it’s hard to say no to a freshly baked brownie. And one serving is 200 calories, so you won’t feel too guilty indulging.
Enjoy all year long!
(Courtesy of Debbie Adler.)
3 tablespoons unsweetened shredded coconut
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.
1/2 cup coconut nectar
1/4 cup sunflower seed butter
1/4 teaspoon fine sea salt
To make the caramel sauce, mix together the coconut nectar, sunflower seed butter, and salt in a small bowl until well combined.
1 Tbsp. coconut oil
1 Tbsp. coconut nectar
2 Tbsps. cacao powder
1/8 tsp. stevia powder
1/8 tsp. fine sea salt
To make the chocolate sauce, microwave the coconut oil and coconut nectar in a small microwave-safe bowl for 20 seconds. Add the cacao powder, stevia, and salt. Stir until smooth and well combined.
coconut oil, for greasing the pan
13/4 cups all-purpose gluten-free flour
3/4 tsp. sodium-free baking powder
3/8 tsp. guar gum
1/4 tsp. baking soda
1/4 tsp. fine sea salt
1/4 cup coconut oil
3 Tbsps. coconut nectar
1/2 cup unsweetened coconut milk
1/4 cup warm water
2 tsps. vanilla extract
1/4 tsp. stevia powder
1. Preheat oven to 325°F. Grease an 8 x 8-inch square baking pan with coconut oil.
2. 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.
3. Microwave the coconut oil and coconut nectar in a measuring cup for 20 seconds. Add the coconut milk, warm water, vanilla, and stevia. Stir to combine. Pour into the flour mixture and stir until the liquid is absorbed and the batter is smooth.
4. Spoon the batter into the prepared pan and smooth down with a wet baking spatula or the back of a wet spoon.
5. Spread the caramel sauce evenly over the batter and top with the toasted coconut. Drizzle the chocolate sauce over the caramel and coconut.
6. 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.
7. 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.