Decadent Gluten Free Samoa Brownies are everyone’s favorite cookie in brownie form. They’re rich and full of that chocolate, coconut, and caramel flavor you love.
Everybody loves a good Girl Scout cookie. But for those who are gluten free, they’ve been off limits. While they do have two new gluten free flavors, the Samoas (or Caramel DeLites as you might call them) are not. And lets be real, if it’s not Samoas or Thin Mints, they’re not worth eating!
A couple years ago, I started making my gluten free Samoas Cookie Cups so my husband could get his Samoas fix. They’ve got a great shortbread crust, that ooey-gooey caramel with toasted coconut, and they’re dipped and drizzled with chocolate – just like the real thing only easier to make since I make them in mini muffin tins.
This year, I wanted to make something a little more chocolatey and thought that my fudgy gluten free brownies would be a great base. Boom, Gluten Free Samoas Brownies were born.
I made the coconut/caramel layer for these brownies a little bit gooier than the original because the gooier the brownie the better!
Like my cookie cups, I dipped the bottoms in chocolate because what’s are Samoas cookies without all the chocolate? And I gave these brownies an ultra dose of chocolate drizzle. NEVER ENOUGH CHOCOLATE.
Chocolate lovers, this is your recipe. Coconut lovers and caramel lovers, this is for you too. If you want to go for the ultimate decedent dessert, top these with a scoop of vanilla ice cream and give them an extra drizzle of chocolate plus a drizzle of caramel sauce. You can even garnish them with some toasted coconut.
Not to toot my own horn or anything, but I feel like I’ve just created the world’s best dessert.
For best results, keep these brownies frozen and then defrost at room temperature before serving. And for reference, I’ve frozen, defrosted, and re-frozen these brownies a couple of times over the course of a month without any issues so if you defrost more than you need, don’t be afraid to re-freeze them.
For the Coconut Caramel:
- 1 1/4 cups Granulated Sugar
- 3/4 cup Dutch Processed Cocoa
- 1/2 cup All-Purpose Gluten Free Flour
- 1/4 teaspoon Xanthan Gum
- 1/8 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt
- 1 tablespoon Cornstarch
- 2 Eggs, cold
- 4 tablespoons Butter, melted
- 1/3 cup Avocado Oil, or canola oil
- 1 1/2 teaspoons Pure Vanilla Extract
- 2 tablespoons Cold Water
For the Chocolate Topping:
- 11 oz package Kraft Caramel Bits
- 1/4 cup Heavy Cream
- 2 cups Shredded Coconut
- 1 1/2 cups Semisweet Chocolate Chips
- 2 teaspoons Coconut Oil
Preheat oven to 325°F and line a 9x9 inch metal baking pan with parchment paper.
In a large bowl, whisk together the sugar, cocoa powder, flour, xanthan gum, baking soda, salt, and cornstarch.
Make a well in the center and add the eggs. Beat the eggs and mix in the butter, oil, vanilla extract, and water. Mix until the dry ingredients are incorporated.
Transfer the batter to the prepared pan and bake at 325 degrees for 25 minutes. Cool completely in the pan. (For a firmer brownies, bake a few minutes longer.)
When the brownies are cooled, melt the caramels and heavy cream in the microwave at 50% power or melt over a double boiler. Stir in the shredded coconut and mix to combine. Pour the coconut caramel mixture over the brownies and spread evenly over the top to cover completely. Place in the freezer until set. Once the brownies and caramel are frozen/set, cut into desired number of squares.
Melt the chocolate and coconut oil in a microwave safe bowl at 50% power for 1 minute. Stir and continue to heat in 20-second intervals at 50% power until completely melted. You can also melt them over a double boiler.
When the chocolate is melted, dip the cut brownies into the chocolate and place on a wax paper covered baking sheet. Repeat for all the brownies and then drizzle the remaining chocolate over the tops of the brownies. Freeze until the chocolate is set. Keep frozen or serve at room temperature.
- You can cut these into 9, 12, or 16 pieces. I prefer 12 as they’re the perfect size.