Are you team fudgy brownie or cakey brownie? I am usually all about the fudgy brownies but I must say, this Chocolate Turtle Brownie with the gooey almond butter caramel and chocolate sauce pairs perfectly with the cakey brownie. It's the best of both worlds!
I have a major sweet tooth around the holidays and skipping dessert is just not an option. Navigating the holidays with food intolerances or being on a special diet can be extremely difficult and intimidating. One of my tricks for making sure you can eat something at family gatherings, work parties or parties with friends is by making a dish that is compliant with your diet. This Chocolate Turtle Brownie is sweet enough to help curb the sweet tooth, is beautiful enough to wow all your friends and family and is healthy enough to where you don't feel too guilty eating that second helping.
How to make Chocolate Turtle Brownie
- The first step in making this brownie is to mix up the brownie batter. This is so incredibly easy since the recipe comes together in one bowl! The brownie batter is poured into either a cast iron skillet or an 8x8 baking pan.
- While the brownie bakes in the oven, almond butter and maple syrup are mixed together and slowly boiled on the stove until a thick caramel is formed. After that, chocolate chips and coconut milk are mixed making a thick and creamy chocolate sauce.
- Once the brownie comes out of the oven and cools slightly, the almond butter caramel and the chocolate sauce are drizzled on top and then chocolate chips and pecan pieces are sprinkled on top.
Paleo and Vegan Chocolate Chips
My favorite chocolate chips are from Hu Kitchen. They are Paleo and vegan. Most chocolate chips at the grocery store contain milk solids and soy. If those two ingredients don't bother you, then use regular chocolate chips. Both of those ingredients are cut out of my diet so spending the extra money is worth it for me.
Chocolate Turtle Brownie
- ½ cup cacao or cocoa powder
- ½ cup almond butter
- ¾ cup maple syrup
- 2 eggs
- 1 tbsp coconut oil, melted
- 1 tbsp coconut flour
- 1 tsp baking soda
- ½ tsp vanilla extract
- Pinch of salt
Almond butter caramel:
- ⅓ cup smooth almond butter
- ⅓ cup maple syrup
- ½ cup chocolate chips (I like to use Hu Kitchen)
- ¼ cup full-fat coocnut milk
- ½ cup pecan pieces (for the topping)
- ½ cup chocolate chips (for the topping)
- Preheat the oven to 350 degrees and lightly grease an 8×8 baking pan or 10 inch cast iron skillet
- In a medium sized bowl, add the almond butter, maple syrup, eggs, and vanilla extract. Stir to combine
- To the wet ingredients, add the cacao powder (or cocoa powder), melted coconut oil, coconut flour, baking soda, and salt. Fold into the wet ingredients. If adding chocolate chips or chocolate bar pieces or chopped nuts, fold them in last
- Once the batter is mixed, pour into the baking pan or cast iron skillet. Place the brownies in the oven and bake for about 20 minutes. The brownies should be cooked through but still slightly soft in the center.
- To make the almond butter caramel, combine the almond butter and the maple syrup in a small sauce pan and while stirring continuously, bring the almond butter caramel to a low boil. The almond butter will start to clump together and slightly stick to the bottom of the pan. This is when the caramel is done. Remove from the heat and set aside until ready to drizzle on the brownie.
- To make the chocolate sauce, combine the chocolate chips and coconut milk and gently heat. The chocolate and milk will mix together forming a shiney and creamy thick chocolate sauce.
- When the brownie has cooled slightly, drizzle the almond butter caramel and the chocolate sauce all over the brownie. Sprinkle with pecan pieces and chocolate chips. Serve slightly warm or room temperature. Enjoy!