6Tablespoonsnon-dairy buttercut into pieces - or coconut oil
⅔cupsgranulated sugar
2large eggsat room temperature
1teaspoonpure vanilla extract
½cupall-purpose flour
1Tablespoonunsweetened cocoa powder
¼teaspoonsalt
Turtle Topping
⅓cupwater
1cupgranulated sugar
⅓cupfull fat coconut milkcan (shake well before opening - can substitute heavy cream)
1teaspoonpure vanilla extract
½teaspoonsea salt
1cuptoasted pecanschopped
¼cupdairy-free chocolate chipsI 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