Samoa Brownies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Candace Braun Davison
These sweet and sticky brownies will sustain you when your Girl Scout Cookie stash runs out.
Ingredients
- 11 tbsp. unsalted butter
- 1/2 c. cocoa powder
- 1 1/2 c. sugar
- 4 eggs
- 2 tsp. vanilla extract
- 3/4 c. all-purpose flour
- 1/2 tsp. salt
Instructions
- Make the Brownies: Preheat the oven to 350 degrees F, and grease the bottom and sides of a 9-inch square baking pan with butter or cooking spray.
- Melt the butter over low heat in a medium saucepan. As soon as it's melted, remove from heat and let cool for 3-4 minutes. Stir in the cocoa powder and sugar until combined. Gradually mix in the eggs and vanilla extract, until the batter is glossy.
- Combine the flour and salt, then slowly add them to the brownie batter, stirring just enough to combine. Pour the brownie batter into the 9-inch by 9-inch pan.
- Bake for 26-28 minutes, or until a toothpick inserted into the center of the brownies comes out with just a few crumbs (no gooey batter). Let cool before starting the caramel topping.
- Make the Caramel-Coconut Topping: Pour the caramels into a saucepan and heat on medium-low heat, stirring until melted. Fold in the coconut. Pour on top of the cooled brownies, spreading in an even layer.
- Make the Chocolate Drizzle: Combine the chocolate chips and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until fully melted. Drizzle on top of brownies. Serve.
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