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Chocolate Turtle Brownie

Fudgey brownie or cakey brownie? cakey brownie is paired perfectly with a gooey caramel sauce and creamy chocolate sauce for the best of both worlds.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: almond, brownies, caramel, chocolate, dairy-free, dessert, gluten-free, grain-free, Paleo

Ingredients

Chocolate 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:

  • cup smooth almond butter
  • cup maple syrup

Chocolate sauce:

  • 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)

Instructions

  • 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!