Thursday, May 10, 2012

Gluten-Free Dark Chocolate Turtle Brownies

Gluten-Free Dark Chocolate Turtle Brownies
These brownies are so not good for you. Oh! I've been doing so well staying away from baking sugary treats, but I just broke down last weekend and created these incredibly indulgent brownies. The plus side is that they are wheat, gluten and grain-free. Sugar-free they are NOT!

I've been really proud of myself and the changes I have made in my eating and cooking habits. In fact, I've officially lost 15 pounds now! However, we recently went to a charity banquet and I had a really hard time passing the dessert tray without taking anything. Turtle brownies were one of the desserts and I became obsessed with them. I told myself that I could have a piece of dark chocolate when we got home, and I did, but the wheels were already turning. I started thinking about how I could make a gluten-free version of turtle brownies.

I know that I can't avoid sweet treats forever, and it's important to indulge every once in a while. So I did indulge. I indulged my need to create a rich chocolaty recipe and my sweet tooth. I ate about two brownies myself and savored every single bite. The rest I served to my niece, sister- and brother-in-law who were up for the St. Cloud MS Walk (we raised $1100 - go team!). They couldn't even tell that they were gluten-free. Brownies are actually pretty easy to convert since they usually require very little flour in the first place. Almond flour is a great choice, helping to keep the brownies fudgy and moist. So, I hope you enjoy these brownies. But be warned, you may not be able to eat just one!

Print Recipe

Dark Chocolate Turtle Brownies
Gluten-Free, Grain-Free, Not Low-FODMAP
serves 16
Gluten-Free Dark Chocolate Turtle Brownies


1 (10 oz.) package dark chocolate chips
   (such as from Nestle), divided
6 tablespoons unsalted butter, cut into pieces
1/2 teaspoon salt

2/3 cup sugar
1 teaspoon vanilla
2 eggs
1 cup blanched almond flour

20 caramels*, unwrapped
3 tablespoons heavy whipping cream

1/2 cup chopped pecans

  1. Heat oven to 350 degrees F. Line an 8"x 8" square baking pan with foil and spray with cooking spray.
  2. Combine 1 cup of the dark chocolate chips with the butter in a large sauce pan. Stir over low heat until melted. Remove from heat and let cool slightly. Stir in the sugar and vanilla. Stir in eggs, one at a time. Finally, stir in the almond flour and mix well. Pour half of the batter (about 1 cup) into the prepared pan. Bake for 15 minutes.
  3. Meanwhile, melt the caramels with the cream in a small saucepan over low heat, stirring often. When the bottom part of the brownies are done baking, pour the melted caramel mixture over top and spread out evenly. Sprinkle with the remaining dark chocolate chips and chopped pecans. Drop the remaining brownie batter by tablespoon-fulls over top. Return to oven and continue baking for 20 - 25 minutes, or until top brownie is puffed up and tests clean with a toothpick.
* I have read that Kraft caramels are gluten-free, but I suggest you do your own research to see what will be safe for you!


  1. These brwonies are utterly amazing - I could devour a whole batch and it still would not be enough :D

    Choc Chip Uru

  2. Thanks for the comment. I'm glad you like them!