Turtle Brownies

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Well we have another birthday to celebrate today!! My blogging friend Emily from It Bakes Me Happy is having a Brownie Birthday Party! I couldn’t pass up an excuse to bake brownies, so I decided to bake up some rich and decadent Turtle Brownies!!

Yes, I have already made Turtle Brownies before, but those were Turtle Sourdough Brownies! 😉

As you can see, the caramel turned out much better this time <insert happy dance>! I also decided to leave off the chocolate ganache, and simply add some bittersweet chocolate chips on top. Feel free to combine the best of both recipes to create your own perfect Turtle Brownies!

How to make Turtle Brownies:

To make the Brownies:

Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper, making sure it goes up on all four sides. Spray with cooking spray and set aside.

In a large microwave safe bowl, heat the chocolate and butter for one minute. Stir and continue heating in 15 second intervals until chocolate is melted and smooth.

Add the sugar and eggs, and beat to combine.

Mix in the flour, cocoa powder, vanilla and salt just until combined.

Pour into prepared baking pan…..

Bake for 25 minutes, or until center is set. Do not over bake!

To make the Turtle Topping:

In a medium saucepan, bring water and sugar to a boil over medium-high heat. Stir constantly until sugar has dissolved. Use a wet pastry brush to wash down the sides of the pan to keep crystals from forming.

Cook until sugar mixture is medium amber in color, about 5 – 7 minutes.

Remove from heat and add cream/coconut milk, teaspoon of vanilla, and 1/2 teaspoon sea salt. Stir gently with a wooden spoon until smooth…..

Stir in the pecans and stir until caramel begins to cool and thicken.

Spread Turtle Topping over the brownies. Sprinkle chocolate chips over the top of hot caramel. Place in the refrigerator for one hour to help caramel set…..

Cut into 16 pieces and serve.

More delicious brownie recipes:

S’mores Brownies

Hazelnut Brownies

Galactic Brownies

Skillet Brownies for Two

Peppermint Boozy Brownies

Enjoy!!

Turtle Brownies

Rich chocolate brownies topped with dairy-free caramel and toasted pecans make these Turtle Brownies absolutely decadent!

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Course: Dessert

Cuisine: American

Keyword: chocolate, dairy-free, recipe, lactose-free, caramel, coconut, pecans, dessert

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 16 Servings

Calories: 251kcal

Author: Lisa Johnson

Ingredients

Brownies

• 4 ounces bittersweet chocolate chopped
• 6 Tablespoons non-dairy butter cut into pieces - or coconut oil
• 2/3 cups granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 1 Tablespoon unsweetened cocoa powder
• 1/4 teaspoon salt

Turtle Topping

• 1/3 cup water
• 1 cup granulated sugar
• 1/3 cup full fat coconut milk can (shake well before opening - can substitute heavy cream)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon sea salt
• 1 cup toasted pecans chopped
• 1/4 cup dairy-free chocolate chips I used bittersweet

Instructions

To make the Brownies:

• Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper, making sure it goes up on all four sides. Spray with cooking spray and set aside.
• In a large microwave safe bowl, heat the chocolate and butter for one minute. Stir and continue heating in 15 second intervals until chocolate is melted and smooth.
• Add the sugar and eggs, and beat to combine.
• Mix in the flour, cocoa powder, vanilla and salt just until combined.
• Pour into prepared baking pan.
• Bake for 25 minutes, or until center is set. Do not over bake!

To make the Turtle Topping:

• In a medium saucepan, bring water and sugar to a boil over medium-high heat. Stir constantly until sugar has dissolved. Use a wet pastry brush to wash down the sides of the pan to keep crystals from forming.
• Cook until sugar mixture is medium amber in color, about 5 - 7 minutes.
• Remove from heat and add cream/coconut milk, teaspoon of vanilla, and 1/2 teaspoon sea salt. Stir gently with a wooden spoon until smooth.
• Stir in the pecans and stir until caramel begins to cool and thicken.
• Spread Turtle Topping over the brownies. Sprinkle chocolate chips over the top of hot caramel. Place in the refrigerator for one hour to help caramel set.
• Cut into 16 pieces and serve.

Notes

If you do not need dairy-free Turtle Brownies:

• substitute unsalted butter for the non-dairy butter
• substitute heavy cream for the coconut milk

Nutrition

Calories: 251kcal | Carbohydrates: 30g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 155mg | Potassium: 94mg | Fiber: 1g | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1.3mg