Organic Vegan Girl Scout Brownies Recipe
These vegan gluten-free Girl Scout brownies are Samoa-inspired dessert bars made with a dense vanilla base, coconut caramel, toasted coconut, and dark chocolate sauce for that familiar chocolate-caramel-coconut combination.
They bake in just 15 to 17 minutes and make a fun cookie-season dessert for vegan and gluten-free bakers, coconut lovers, or anyone who wants Girl Scout-inspired flavor in brownie form.
Vegan Gluten-Free Girl Scout Brownies
Let me clear up one thing before we get too far into the chocolate drizzle: these are not traditional fudgy chocolate brownies.
The base is a dense, cake-like vanilla bar made with gluten-free flour, coconut oil, coconut milk, coconut nectar, vanilla, and stevia. The Girl Scout cookie magic happens on top, where a sunflower seed butter caramel meets toasted coconut and a dark cacao drizzle.
In other words, think of a Samoa-style cookie wandering into brownie territory and deciding to stay awhile.
The recipe comes from Debbie Adler’s Sweet Debbie’s Organic Treats, and it is especially useful for bakers looking for a dessert made without eggs or dairy. It can also be made gluten-free when every ingredient, including the flour blend and baking powder, is verified for your needs.
One important note from the older version of this post: the brownie base uses 1/4 cup coconut oil and 3 tablespoons coconut nectar. The previous ingredient list had that portion transcribed incorrectly, although the directions correctly called for both coconut oil and coconut nectar.
Why You’ll Love This Recipe
- It has Samoa-inspired flavor: Toasted coconut, caramel, and chocolate bring the cookie-season nostalgia.
- The layers do the work: A simple vanilla base lets the coconut caramel and chocolate topping stand out.
- It is vegan: The recipe is made without eggs or dairy ingredients.
- It can be gluten-free: Use appropriate gluten-free ingredients and check every label for your individual needs.
- It freezes beautifully: Wrap the cooled bars well and freeze them for up to 3 months.
- It is different from an ordinary brownie: These are for the person who wants caramel, coconut, chocolate, and a little Girl Scout cookie nostalgia in every bite.
Ingredients
The complete measurements are in the recipe card below, but these ingredient notes explain what makes the recipe work.
Vanilla Brownie Base
The base starts with all-purpose gluten-free flour, baking powder, guar gum, baking soda, and sea salt. Coconut oil adds moisture, while coconut nectar and a small amount of stevia provide sweetness. Unsweetened coconut milk, warm water, and vanilla bring the batter together.
Gluten-free flour note: Because the recipe adds guar gum separately, check your flour blend before baking. Many modern gluten-free flour blends already contain xanthan gum or guar gum, which may affect the finished texture.
Coconut Caramel Sauce
This simple caramel-style layer uses coconut nectar, sunflower seed butter, and fine sea salt. It is not a traditional cooked caramel made with butter and sugar. Instead, the ingredients stir together into a thick, spreadable topping.
Toasted Coconut
Unsweetened shredded coconut brings the familiar Samoa-inspired flavor and a little chew. Toasting it first deepens the flavor, so do not skip this small step.
Chocolate Sauce
Coconut oil and coconut nectar create the base for a quick chocolate sauce made with cacao powder, stevia, and sea salt. It is drizzled over the caramel and toasted coconut before baking.
How to Make Vegan Gluten-Free Girl Scout Brownies
- Toast the coconut. Warm the shredded coconut in a small skillet over medium heat until lightly golden, stirring and watching closely so it does not burn.
- Mix the caramel. Stir together the coconut nectar, sunflower seed butter, and salt until smooth and well combined.
- Make the chocolate sauce. Briefly warm the coconut oil and coconut nectar, then stir in the cacao powder, stevia, and salt until smooth.
- Prepare the pan. Heat the oven to 325°F and grease an 8×8-inch square baking pan with coconut oil.
- Mix the dry ingredients. Whisk the gluten-free flour, baking powder, guar gum, baking soda, and salt together in a large bowl.
- Mix the wet ingredients. Warm the coconut oil and coconut nectar briefly, then stir in the coconut milk, warm water, vanilla, and stevia.
- Make the batter. Stir the wet mixture into the dry ingredients until the liquid is absorbed and the batter is smooth.
- Build the layers. Spread the batter in the prepared pan, add the caramel sauce, sprinkle with toasted coconut, and finish with the chocolate drizzle.
- Bake. Bake for 15 to 17 minutes, rotating the pan halfway through, until the edges begin pulling away and a toothpick comes out with a few moist crumbs.
- Cool before cutting. Let the pan rest on a wire rack for about 15 minutes before cutting into 16 squares.
Readers also make… If the coconut-caramel-chocolate combination is what brought you here, save my copycat Girl Scout Samoa cookies for the days when you want the cookie instead of the brownie.
The Girl Scout Story Behind These Brownies
I was once a Girl Scout.
Not only that, I sold more than 700 boxes of Girl Scout Cookies. Apparently, I have always taken dessert very seriously.
These days, I am first in line to buy the little devils, and I will go ahead and say the controversial thing: Samoa has always been my favorite. I think it trumps Thin Mint.
That is exactly why these brownies caught my attention. Debbie Adler took the combination I loved in cookie form—vanilla, caramel, toasted coconut, and chocolate—and transformed it into a layered dessert bar.
It is not a copy of the cookie itself. It is more like the cookie decided it wanted a whole new career.
Expert Tips for the Best Girl Scout Brownies
Watch the Coconut Closely
Coconut can move from pale to toasted to burnt before you have finished telling yourself you should probably check it.
Keep the heat moderate, stir as needed, and remove it from the pan when it is lightly golden and fragrant.
Use a Wet Spoon or Spatula for the Batter
Gluten-free batter can be thick and sticky. A slightly damp spoon or baking spatula makes it much easier to smooth the base evenly into the corners of the pan.
Do Not Overbake
These bars bake quickly. Start checking at 15 minutes. The edges should begin to pull away from the pan, and a toothpick inserted near the center should have a few moist crumbs rather than wet batter.
Let the Bars Rest Before Cutting
The caramel, coconut, and chocolate need a few minutes to settle. Cooling the brownies for about 15 minutes gives you neater squares and keeps the topping where it belongs.
Check Every Ingredient for Your Own Dietary Needs
This recipe is designed as a vegan and gluten-free dessert, but ingredient brands and manufacturing practices vary. If you are baking for someone with celiac disease or a food allergy, verify every package and avoid assuming that a recipe name guarantees an ingredient is safe for a particular person.
Troubleshooting Girl Scout Brownies
Why Is My Brownie Batter So Thick?
Gluten-free batters often look thicker than conventional brownie batter. The mixture should still be smooth enough to spread with a damp spatula or the back of a wet spoon.
Different flour blends absorb liquid differently, which is another reason to pay attention to whether your blend already contains added gums.
Why Is My Caramel Hard to Spread?
Stir the coconut nectar and sunflower seed butter thoroughly until the mixture is smooth before spreading it over the batter. Ingredients that are very cold may be harder to combine.
Why Did My Coconut Burn?
The pan was probably too hot or the coconut stayed still too long. Toast it only until lightly golden and keep a close eye on the skillet, especially near the end.
Why Are My Brownies Dry?
Overbaking is the most likely culprit. These bars need only 15 to 17 minutes in the oven. Pull them when the center is set but a toothpick still has a few crumbs attached.
Why Isn’t the Base Chocolate?
Because the chocolate is in the topping. These Samoa-inspired Girl Scout brownies use a dense vanilla base topped with caramel, toasted coconut, and chocolate sauce rather than a traditional cocoa brownie.
Variations and Creative Ideas
I would make the original version first before changing the ingredients too dramatically. Vegan and gluten-free baking depends on ingredient balance, and the combination of coconut oil, coconut nectar, flour, gum, and liquid is doing more work than it appears.
- Make smaller squares: Cut the pan into bite-size pieces for a dessert tray.
- Add extra toasted coconut: Sprinkle a little more over the cooled bars for a stronger coconut finish.
- Serve them chilled: Chill the bars for a firmer caramel and a chewier texture.
- Serve them from the freezer: Let a frozen brownie sit for a few minutes before eating for a firm, candy-like treat.
- Dress up the plate: Add a light chocolate drizzle just before serving if you want the coconut-and-caramel layers to stand out visually.
When changing ingredients, remember that substitutions can also change the recipe’s vegan, gluten-free, or allergen profile.
Serving Suggestions
These brownies are rich enough to serve on their own, but the coconut, caramel, and chocolate layers make them especially fun on a dessert tray.
Cut them into 16 squares for regular servings or into smaller bites for parties, cookie exchanges, showers, movie nights, and cookie-season gatherings.
For the prettiest presentation, arrange the squares on a light-colored platter so the dark chocolate drizzle and toasted coconut can show off a little.
Perfect with… Serve these Girl Scout brownies with hot coffee, cold coconut milk, fresh berries, or a simple fruit platter. During the holidays, add them to a mixed dessert tray with my copycat Williams Sonoma peppermint bark for two familiar sweet-shop favorites with very different flavors.
How to Store Girl Scout Brownies
Store the cooled brownies in an airtight container for up to 3 days.
Keep the layers separated with parchment or wax paper if you stack them. This helps protect the coconut, caramel, and chocolate topping.
For a firmer texture, you can chill the brownies before serving. Let them sit at room temperature briefly if you prefer the caramel softer.
Can You Freeze Girl Scout Brownies?
Yes. Let the brownies cool completely, cut them into squares, and wrap them well before freezing.
They can be frozen for up to 3 months. For easier serving, freeze the individual squares in a single layer first, then transfer them to a freezer-safe container once firm.
Thaw them at room temperature, or enjoy them while they are still slightly chilled for a firmer, chewier bite.
Can You Make These Brownies Ahead?
Yes. You can bake the brownies a day before serving and keep them in an airtight container.
Making them ahead also gives the layers time to settle, which can make the bars easier to cut and arrange on a dessert platter.
Frequently Asked Questions
What are Girl Scout brownies?
These Girl Scout brownies are Samoa-inspired dessert bars with a dense vanilla base, coconut caramel, toasted coconut, and chocolate sauce. They are inspired by the familiar coconut, caramel, and chocolate flavor combination rather than being an official Girl Scout recipe.
What kind of Girl Scout cookie inspired these brownies?
The flavor is inspired by Samoa-style cookies, with toasted coconut, caramel, and chocolate layered over a vanilla base.
Are these traditional chocolate brownies?
No. The brownie base is dense and vanilla-flavored rather than fudgy and chocolate-based. The chocolate flavor comes from the cacao drizzle on top.
Are these Girl Scout brownies vegan?
The recipe is made without eggs or dairy ingredients. Always check individual product labels if you are baking for a specific dietary restriction.
Are these Girl Scout brownies gluten-free?
They can be gluten-free when made with appropriate gluten-free flour, baking powder, and other verified ingredients. Check every label for your individual needs.
Can I use a gluten-free flour blend that already contains xanthan gum?
The original recipe adds guar gum separately, so a flour blend that already contains gum may change the texture. Check the ingredient list on your flour before adding the full amount of guar gum.
How long do Girl Scout brownies bake?
Bake them at 325°F for 15 to 17 minutes, rotating the pan halfway through. The edges should begin pulling away from the pan, and a toothpick should come out with a few crumbs.
How long do these brownies keep?
Store them in an airtight container for up to 3 days or freeze them, well wrapped, for up to 3 months.
Are these brownies actually organic?
That depends on the ingredients you buy. The legacy recipe title includes the word organic, but the finished brownies are only fully organic when the individual ingredients you use are certified organic.
More Copycat Desserts to Make
If familiar candy and cookie flavors are your kind of kitchen project, make my homemade Mounds and Almond Joy bars next. Coconut and chocolate take center stage again, but this time in a candy-bar-inspired treat.
You can also go straight back to the cookie that started this particular craving with my copycat Girl Scout Samoa cookie recipe.
These brownies belong on the sweet side of my Copycat Recipes collection, where familiar restaurant, candy, cookie, and coffee-shop favorites get a homemade turn in the kitchen.
Final Thoughts
I sold more than 700 boxes of Girl Scout Cookies once upon a time, so perhaps none of us should be surprised that I am still finding ways to keep cookie season going.
These vegan gluten-free Girl Scout brownies take the coconut, caramel, and chocolate combination I have always loved and give it a completely different form. The base is vanilla and cake-like, the caramel is made with coconut nectar and sunflower seed butter, and the toasted coconut and chocolate drizzle bring the whole thing home.
They are not ordinary brownies.
Then again, Samoa fans have never really been interested in ordinary.
Next recipe to try: Keep the chocolate-and-coconut nostalgia going with these homemade Mounds and Almond Joy bars.