Dark Chocolate ‘Turtle’ Stuffed Brownies- (Gluten Free, Grain Free, Dairy Free)
These brownies taste exactly how they sound. Extra fudgy, gooey, made with dark chocolate, stuffed with a homemade caramel sauce and halved pecans. Brownie cravings = solved.
If I’m making brownies, you know that they have to be fudgy, dense, and of course filled with loads of chocolate. January is such an in-between time where we are sort of missing all of the holiday cookies.. but ready for a refresh from all the sugar. Luckily, these brownies are only sweetened with dairy-free chocolate chips (I love these stevia sweetened ones) and coconut sugar. They’re grain free and gluten free thanks to the almond flour + coconut flour. Not to mention no dairy in the entire recipe! Tell me that’s not a win all around.
Another great quality about these brownies is that they don’t skimp on the crackly top + moist center. That’s what it’s truly all about right?
Now, don’t be intimidated by the homemade caramel. It is unbelievably easy to whip up, and gives the brownies a deeper depth of flavor without being too sweet. If you want to save a bit of time you can of course use store-bought, just know that it most likely won’t be dairy free at that point.
I think a big scoop of vanilla ice cream is calling these brownies right about now. Grab the recipe below!
Dark Chocolate ‘Turtle’ Stuffed Brownies (Gluten Free, Grain Free, Dairy Free)
Homemade Caramel Sauce (or can use store-bought)
- 1 cup full fat coconut milk
- 1/4 cup coconut sugar
- 1 tsp coconut flour
- pinch of sea salt
- 1/2 tsp vanilla
- 1 cup dairy free chocolate chips (I use Lily's)
- 1/2 cup coconut oil
- 2 eggs
- 6 tbsp coconut sugar
- 1 tsp vanilla
- 1/2 cup almond flour
- 1/4 cup cacao powder
- 2 tbsp coconut flour
- 1 tsp baking powder
- pinch of sea salt
- 1/4 cup pecan halves
- Preheat the oven to 350 degrees.
- Make the homemade caramel sauce: combine the coconut milk and coconut sugar in a small saucepan over medium-high heat. Bring to a slight boil and reduce heat to medium-low to simmer.
- Stir in the coconut flour. Simmer for 20 minutes or until thickened by half, whisking frequently.
- Remove from heat and stir in the vanilla and sea salt. Let cool slightly while you prepare the brownie batter.
- Make the brownie batter: In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30 second increments, stirring in between until fully melted. Set aside to cool slightly.
- In a stand mixer, beat the eggs and coconut sugar. Add vanilla, and chocolate + coconut oil mixture. Mix again to combine.
- Sprinkle in the almond flour, cacao powder, coconut flour, baking powder, and salt. Mix until just combined.
- Line a square baking dish with parchment paper and spray with cooking oil.
- Pour about half of the brownie mixture evenly in to the bottom of the pan.
- Cover with the homemade caramel sauce (if using store-bought use 1/2 cup).
- Layer on the pecan halves evenly over the caramel.
- Enclose the caramel and pecans with the rest of the brownie batter, carefully spreading the mixture across the top.
- If needed, use a butter knife to spread it so the caramel and pecans do not get mixed in with the batter.
- Bake for 30-40 minutes until it comes out clean with a toothpick. (Keep an eye on it- don't over bake!)
- Let cool slightly then cut in to squares.