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Soul Scout Recipe

Indulge in these decadent Soul Scout Brownies, inspired by the Soul Cafe in NYC and tasting just like your favorite Girl Scout cookies! Rich, fudgy brownies are topped with a homemade salted vanilla caramel, toasted peanuts, and sweet coconut flakes for a flavor explosion. This recipe is perfect for satisfying your sweet tooth and impressing your friends and family.

Prep Time 20 mins
Cook Time 65 mins
Calories 633.1 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Soul Scout 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Soul Scout

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How to Make Soul Scout

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan; line the bottom with parchment paper.
  2. **Make the Brownies:** Melt 6 ounces of semi-sweet chocolate and 1/2 cup (1 stick) of unsalted butter in a double boiler or microwave in 30 second intervals, stirring until smooth. Set aside to cool slightly.
  3. In a large bowl, beat 2 large eggs until light and fluffy. Gradually add 1 cup granulated sugar and 1/2 cup packed light brown sugar, beating until thick and creamy.
  4. Stir in 1 teaspoon vanilla extract and 2 tablespoons of rum (optional).
  5. In a separate bowl, whisk together 1/2 cup all-purpose flour and 1/4 teaspoon salt. Gradually add to the wet ingredients, mixing until just combined.
  6. Stir in the cooled melted chocolate mixture until evenly distributed.
  7. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  8. Let the brownies cool completely in the pan before adding the caramel.
  9. **Make the Vanilla Caramel:** In a medium saucepan, combine 1 cup granulated sugar, 1/4 cup water, 1/4 cup heavy cream, 2 tablespoons unsalted butter, and a pinch of sea salt.
  10. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture reaches 250°F (121°C) on a candy thermometer (soft-ball stage).
  11. Remove from heat and stir in 1 teaspoon vanilla extract.
  12. Pour the warm caramel evenly over the cooled brownies.
  13. Let the caramel set for 2-3 minutes. Sprinkle generously with 1/2 cup sweetened flaked coconut and 1/4 cup toasted peanuts.
  14. Refrigerate for at least 2 hours to allow the caramel to fully set before slicing and serving. Stripe with melted semi-sweet chocolate before serving (optional).

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

213g

Fat

109g

Carbs

26g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Desserts Cookies And Brownies Chocolate Dietary Low Sodium Low In Something 4 Hours Or Less