Samoa Brownies

If you are a fan of the Samoa cookie then you will love these brownies.  They are so rich and decadent and sure to impress anyone.  I love the combination of the salted caramel with the toasted coconut.  The cool part is that you can use any brownie recipe that you would like and just add the caramel and coconut as the topping. 

Brownie Ingredients:

• 1 (10-ounce) package Enjoy Life brand chocolate chips, melted but not hot
• 140 grams salted butter or ghee, softened (1/2 cup/1 stick plus 2 tablespoons)
• 2 teaspoons vanilla extract
• 3 tablespoons finely ground coffee (preferable a dark roast for bolder flavor)  I left this out!
• 188 grams coconut palm sugar (about 1 cup plus 2 tablespoons)
• 28 grams blanched almond flour (about a scant ¼ cup)
• 30 grams tapioca starch (about ¼ cup)
• 2 large eggs
• 1 large egg yolk

1. Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper.
2. Make the brownies: In a large bowl, mix together the melted chocolate chips and softened butter. Once incorporate, mix in the vanilla and ground coffee.
3. In a separate bowl, combine the sugar, almond flour, and tapioca starch. Gradually add the dry mixture to the chocolate mixture, stirring to combine. Add the eggs and yolk and beat until fully combined.
4. Pour the batter into the prepared pan and tap on the countertop to settle the batter. Bake for 35 minutes or until the brownies have set and do not jiggle in the pan.
5. Remove the brownies from the oven and allow them to cool in the pan.

Caramel Sauce Ingredients:

• 1 cup coconut sugar
• 1/2 cup coconut cream (thick portion on top of the can of coconut milk)
• 4 tbs butter
• 1/2 tbs vanilla extract
• pinch of sea salt

Directions:

1. Put the coconut sugar, coconut cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat.
2. Cook, whisking gently, until the mixture thickens, about 5-7 minutes.
3. Cool slightly.

Topping Ingredients:

• 2 cups unsweetened shredded coconut
• 1 cup chocolate chips, melted
• Couple of pinches of coarse sea salt

Directions:

1. Preheat oven to 325 degrees F. Spread shredded coconut on a baking sheet then bake for 5-8 minutes, until browned. Remove and let cool. In a large bowl, mix together all of the caramel and coconut until completely combine. Pour mixture on top of brownies and push down with a rubber spatula.
2. Melt chocolate then use a spoon to cascade, yes I said cascade, the chocolate across the coconut caramel topping. Any design will do.
3. Lastly, sprinkle a couple pinches of flake salt on top of the brownies, as much or as little as you like. But remember that these brownies totally deserve the salt, it brings the flavor to a whole new level!
4. Store in fridge or freezer!

http://paleomg.com/samoa-brownies/