Because when you’ve been sick for the vast majority of the last week and all you want to do is smother everything in chocolate in an attempt to make yourself feel better (since chocolate is all-healing, of course…), you gorge on samoa brownies!
Slathered in sticky, gooey caramel sauce, generously sprinkled with nutty, golden toasted coconut, and drizzled with a dark chocolate glaze, they were inhaled so fast that I had to make a second batch just to photograph them.
And maybe a third batch after that because editing said photos without having any on hand to snack on was just torture… ahem, I take my recipe testing very seriously!
I really am lost for words when it comes to describing these.. just imagine yourself biting through a flavour explosion consisting of a layer of fudgy, chocolate-studded brownie imbued with a touch of coconut topped with a thick, shiny, golden sludge of caramel bestrewn with tiny flakes of toasted coconut and finally drizzled with a rich dark chocolate sauce, the sweet rivers of caramel falling in to any brownie crevices as you go back for another mouthful. I know I have a penchant for these flavours (hi, salted caramel, coconut, and dark chocolate popsicles! hi, dulce de leche caramel chocolate cups!), but these have to be my absolute favourite. I just can’t stop!
Maybe it’s time for another batch…
This recipe was inspired by and adapted from Real Life Paleo by the Paleo Parents – it’s an absolutely fabulous resource for those at all stages in their real-food, nutrient-dense diet journey, packed with useful, practical information, delicious, inspirational recipes, and lots of helpful advice!
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients (16 brownies)
For the Brownies
- 2 ½ cups very, very finely ground sunflower seeds (you can also sub in the same amount of ground almonds, but keep in mind that the end product will not be nut-free if you do this!)
- 1/3 cup arrowroot starch
- 1/3 cup coconut flour
- 1 cup cacao powder
- 2 ½ tsp baking powder
- 3/4 cup coconut oil, melted
- 1 cup maple syrup
- 1 1/2 cups hemp milk (can sub almond milk)
- 1/4 cup apple juice
- 1 tbsp strongly brewed coffee
- 1 tbsp vanilla extract
For the Caramel
- ½ cup coconut oil
- ¼ cup maple syrup
- 1 cup coconut palm sugar
- 2 tbsp coconut milk
- 1 tsp arrowroot starch
- 1 tsp vanilla extract
For the Topping
- 1/2 cup unsweetened coconut flakes
- 2 tbsp coconut oil
- 4 tsp cacao powder
- 1 1/2 tsp maple syrup
1. To make the brownies, preheat the oven to 325°F/160°C. In small saucepan, combine all the liquid brownie ingredients and heat until warm. Transfer to a large bowl, then sift in the remaining ingredients and whisk well to combine. Transfer the batter to a lined 8×8 inch baking tin, then bake for 35-40 minutes. Let cool completely.
2. To make the caramel sauce, combine all the ingredients in a small saucepan over medium-high heat. Whisk continuously for 3 minutes, until the mixture is thick, smooth, and glossy. Let the caramel cool for a few minutes, then slather about half of it over the brownie slab (the other half can be placed in a sealed jar and refrigerated for up to a week – you can use it in coffee, over ice cream, or as a straight up snack!).
3. Toast the coconut in a large skillet over medium-low heat, stirring constantly, until golden. Sprinkle coconut on top of the caramel sauce, then combine the coconut oil, cacao powder, and maple syrup in a small bowl and drizzle the resulting chocolate sauce over the toasted coconut. Cut the brownie slab into 16-18 small pieces. Enjoy!
4. Store leftovers in an airtight container at room temperature for up to 4 days.