These turtle brownies are the absolute best! They're rich, bursting with chocolate caramel flavor, and easy to make from scratch. Tuck this brownie recipe in your back pocket because it's a keeper. Made gluten free too!
Who doesn’t love a good chocolate turtle? It’s basically a pecan cluster glued together with caramel and covered in chocolate. What’s not to love?!
As a brownie-obsessed gal, I just knew a turtle-style gluten-free salted caramel brownie would not disappoint. A brownie is already decked out with chocolate flavor so why not add a little more with a touch of caramel and some pecans? After this recipe, I can confirm these gluten-free salted caramel turtle brownies are the very best!
All you need to make these mind-blowing gluten-free salted caramel brownies are the typical brownie ingredients plus some necessities to make it turtle-esque:
- Chocolate - A nice high quality chocolate like this one is best. I prefer dark chocolate but semi-sweet will work as well.
- Eggs - Room temperature is best!
- Coconut sugar - This is what provides some sweetness to the brownies. If needed, you can substitute brown sugar.
- Almond flour - This provides structure to the brownies. Gluten-free 1:1 baking flour is the best substitute.
- Caramel sauce - You can't have gluten-free salted caramel brownies without caramel sauce! I used my easy dairy free caramel sauce but you can also use the caramel in this recipe or store-bought.
- Pecans - Chopped pecans work best to make theses brownies turtle-like. However, if you prefer a differently type of nut any will work in this recipe.
Step by step directions
Making these gluten free turtle brownies is a breeze. Like almost too easy. You need to do a little prep work with the caramel sauce, but other than that these babies can be whipped up in no time!
Step 1 : Melt the chocolate. In a skillet, add the chocolate and coconut oil. Stir continuously over low heat until thin. Remove from heat and let cool until ready to mix in the batter.
Step 2 : Beat the eggs and coconut sugar. In a mixing bowl, beat the eggs and coconut sugar until the mixture has doubled in size and is creamy (this can take a few minutes). Add the vanilla and melted chocolate and continue to beat.
Step 3 : Fold in dry ingredients. Fold in the almond flour, cacao powder, and sea salt until no flour clumps remain.
Then add the chopped pecans and caramel sauce and mix well.
Step 4 : Pour into baking dish. Line an 8 x 8 baking dish with parchment paper or grease with oil. Pour the batter into the dish. "Drop" it a few times on the counter to level it off and release any air bubbles. Then bake it in the oven.
Step 5 : Toppings. Once the brownies have cooled down to room temperature, top with more chopped pecans, chocolate chips, and a little drizzle of caramel sauce. This part is optional but highly encouraged!
The best way to cut brownies
Something my grandma taught me years and years ago was the best way to cut a fresh batch of brownies. I can't be the only one who hated when they looked so fresh and clean but then a crumbled mess once you cut them into squares.
The trick is to use a plastic knife. The plastic doesn't stick to the brownie like a metal knife does and thus ensures a super clean cut!
How to store
To store these gluten free turtle brownies, place them in an airtight container. Because there is caramel and toppings on top, try not to stack them on top of one another. The brownies will keep for 5 days our on the counter or a week when stored in the fridge.
Frequently Asked Qustions
Although I have not tried it, flax eggs should work in this brownie recipe to make them completely vegan. Here is a brownie recipe that is specifically made vegan that looks delicious!
Use a plastic knife to slice brownies. The plastic knife won't "pull" the brownies and you will be left with nice clean slices.
Slide the brownie pan out of the oven slightly and insert a toothpick into the center of the pan. If it comes out clean, the brownies are done. If there is still some batter on the toothpick then they need a few more minutes to bake.
For more brownie recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
- 1 cup dark chocolate chips - plus a little more to top if desired
- ¼ cup coconut oil
- 3 eggs
- ½ cup coconut sugar
- 1 teaspoon vanilla
- 1 cup almond flour
- 3 tablespoon cacao powder
- ¼ teaspoon sea salt - plus more to top, if desired
- 1 cup chopped pecans - plus more to top, if desired
- ¼ cup dairy free caramel - plus more to top, if desired
- Preheat oven to 350 F. In a skillet, melt the chocolate chips and coconut oil on the stove over medium-low heat. Remove from heat once melted to cool.
- In a mixing bowl, beat the eggs and coconut sugar together until the mixture is creamy and has almost doubled in size (this can take 2 - 3 minutes). Add the vanilla and melted chocolate and continue to mix. Fold in the almond flour, cacao powder, and sea salt until no flour clumps remain.
- Mix the chopped pecans into the batter. Next, fold in the caramel sauce.
- Pour the batter into an 8 X 8 pan lined with parchment paper and bake for 24 - 28 minutes until you can insert a toothpick and it comes out clean
- Let brownies cool before topping with more chopped pecans, caramel sauce, and sea salt. Slice into squares and enjoy!