Dark Chocolate Turtle Brownies
Gluten-Free, Grain-Free, Not Low-FODMAP
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
1 cup blanched almond flour
20 caramels*, unwrapped
3 tablespoons heavy whipping cream
1/2 cup chopped pecans
- Heat oven to 350 degrees F. Line an 8"x 8" square baking pan with foil and spray with cooking spray.
- 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.
- 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.