samoa brownies

The first time I heard of Girl Scout cookies was after I immigrated here, that might have been a long time ago but of course, I remember cookies. Because, I’m not the type of person who forgets a good cookie or a slice of cake, nope! I don’t remember the exact story as to how I came across them at school but I do remember falling in love with two types: the Thin mints and the Samoa cookies. It’s the chocolate, it sucks me in every time!  Girl Scout Cookies as I’ve realized are an American tradition that a lot of folk love to indulge in every every year as soon as the “season” of cookies arrive. 

Now, Aimee of Twigg Studios has a gorgeous new cookbook, Love, Aimee X out and yes, it includes a recipe for these equally attractive and delicious samoa brownies. Whether it’s satisfies your craving for a Girl Scout cookie or adds some extra sweetness to your Valentine’s Day, it’s a delicious treat to bake at home.  Aimee bakes from her heart and she’s created some wonderful recipes in the book and true to her work, the book is accompanied by lovely photos of tasty and indulgent desserts! From Succulent shaped cupcakes, chocolate quail eggs to violent lemon éclairs…you get the picture. 

Think about those layers, brownie, caramel, toasted coconut with a drizzle of chocolate.

aimee’s samoa brownies (from Love, Aimee X)

yields: 9 brownies

ingredients

for the brownies

90g (3 1/4 ounces) unsalted butter + a little butter to grease the sides

200g (7 ounces/ 1 1/3 cups) dark chocolate, chopped

4 large eggs

220g ( 7 3/4 ounces/1 cup) superfine sugar

110g (3 3/4 ounces/  3/4 cup) plain all-purpose flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

for the caramel

90g ( 3 1/4 ounces/ 1 cup) desiccated sweetened shredded coconut

60g (2 1/4 ounces) unsalted butter

110g (3 3/4 ounces/ 1/2 cup) superfine sugar

100g (3 1/2 ounces/ 1/2 cup) brown sugar, light packed

125mL (1/2 cup) golden syrup (light treacle)

125mL (1/2 cup) sweetened condensed milk

To decorate

100g (3 1/2 ounces/ 2/3 cup) chocolate, chopped

1. Preheat the oven to 350F and lightly grease a 9 inch square baking tin and line with parchment paper. 

2. Melt the butter and chocolate in a microwave or in a heatproof bowl over a pan of boiling water, then set aside to cool. Beat the eggs and sugar together in a bowl until pale and thick, then fold in the chocolate mixture. Sift the flour, cocoa and baking powder three times in a medium-sized dry bowl and then fold into the liquid ingredients until you have a consistent batter, but do not overmix. Pour into the prepared baking pan. Bake for 25-30 minutes and then allow to cool. 

3. Spread the desiccated coconut on a baking tray and bake for 5 minutes until toasted. Put the remaining ingredients for the caramel into a heatproof bowl and microwave for 6 minutes, stirring every 2 minutes. 

4. Spread half of the caramel over the brownies. Mix the remaining caramel with half of the toasted coconut and spread this on op of the plain caramel. Sprinkle the remaining toasted coconut on top.

5. Melt the chocolate and pipe lines over the top. Allow the chocolate to solidify and then cut into 9 slices.