There was a phase for a while on this blog where both Molly and I were posting “Brownie Doctor” recipes that zhuzh-ed up brownies mixes. It was an excellent phase! I don’t know whether I just bake more variety of things, or have replaced brownie mix with homemade brownies, but I feel like I haven’t made much brownie mix recently! So, less opportunity to brainstorm more Brownie Doctor recipes. But, when I used half a box of brownie mix to make this brownie caramel, I figured I had to use up the second half of the box to make a Brownie Doctor concoction!
This one gets bonus points too, because it used up some leftover coconut milk I had from a dinner recipe, and uses up some of the shredded coconut that’s taking up space in my pantry! Stay tuned for more coconut baking to come in the future – I bought that coconut months ago with the intention to bake something, but have not gotten around to it yet. 
Somehow it’s Girl Scout Cookie season again. I haven’t seen any of them yet, but Molly acquired some, and my brother said he saw some Girl Scouts hawking their wares in Seattle. If one of them finds me, perhaps I will purchase a box of Thin Mints to keep in the freezer, but otherwise I will not be purchasing any myself this year. They’re probably about $9 a box by now, and I always get way too carried away buying more cookies than I could possibly eat. I always seem to forget that… I don’t eat packaged dessert much any more. What with the constant baking and all! (This is not a health flex… I still eat lots of dessert.)
Stacks of Girl Scout cookies must unlock my inner child or something, because I seem to suddenly think I need to start hoarding cookies or something. (It’s just as well I did not have adult money as a kid.) But they always end up going uneaten! So after I got swindled by a coworker’s kid a few years ago (long story), I’ve decided I really do not need to purchase any more of them.
I could buy some boxes and bake with them. That’s always the thought that goes through my head when I see a table stacked with boxes. I could probably bake something great! It may lead to some baking inspiration! But perhaps the greatest inspiration can just be… taking the flavors and making Samoa brownies. And saving $17 by not buying a single box of Samoas.
So if you have a Girl Scout to support in your life, buy some cookies. Maybe buy that Thin Mint box for the freezer if they accost you going in to the grocery store. Heck, if one of them showed up at my door, I might buy more than the one box. But make those kids work for it!
And in the meantime… save some money and make these brownies instead!
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PinIngredients
One batch of your favorite brownies – whether homemade or from a mix
For the coconut caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temp, cut into tablespoons
- 1/2 cup coconut milk, room temp
- 2 1/2 cups unsweetened shredded coconut
For the chocolate drizzle:
- 1/4 cup chopped bittersweet chocolate
- 1 tbsp coconut oil
Instructions
- Prepare brownies according to recipe or package instructions. Allow to cool.
- Make the caramel: In a medium saucepan, heat the sugar on medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
- After 5 minutes, the sugar should become fully melted. Once it becomes an amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
- Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
- Next, pour in the coconut milk and sea salt. You can use 1 to 1 1/2 teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat.
- Stir in coconut flakes. Set aside to cool slightly.
- Spread the coconut caramel on top of the brownies. Run a knife along the edges of the pan to prevent anything from sticking.
- Heat the chocolate and coconut oil for the drizzle in a microwave-safe bowl in 30 second increments.
- Drizzle the melted chocolate over the coconut caramel. Set the brownies in the fridge to cool for about 1 hour.
- Slice and serve.
Notes
Adapted from Broma Bakery