Chocolate Turtle Brownie

Love Chef Laura
by Love Chef Laura
8 servings
1 hr

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.


  • 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 8×8 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.

Recipe details
  • 8  servings
  • Prep time: 40 Minutes Cook time: 20 Minutes Total time: 1 hr
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Chocolate brownie:
  • 1/2 cup cacao or cocoa powder
  • 1/2 cup almond butter
  • 3/4 cup maple syrup
  • 2 eggs
  • 1 tbsp coconut oil, melted
  • 1 tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp vanilla extract
  • Pinch of salt
Almond butter caramel:
  • 1/3 cup smooth almond butter
  • 1/3 cup maple syrup
Chocolate sauce:
  • 1/2 cup chocolate chips (I like to use Hu Kitchen)
  • 1/4 cup full-fat coocnut milk
  • 1/2 cup pecan pieces (for the topping)
  • 1/2 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!
  • –Hu Kitchen Chocolate Gems
Love Chef Laura
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  • Judy Judy on Mar 09, 2021

    I am afraid to try your recipe since it calls for only 2 Tbsp of flour. that doesn't sound right

    • Love Chef Laura Love Chef Laura on Mar 09, 2021

      Hey Judy, Coconut flour is VERY absorbent. Four times as absorbent as almond flour, so you don’t need as much. Also, there is 1/2 cup of cacao powder in the recipe. This is a dry ingredient therefore acts similar to a flour as far as absorbency. Hope this helps with any hesitation you may have in trying this recipe! It’s delicious if I do say so myself :)

  • Judy rifkin Judy rifkin on May 18, 2024

    recipe calls for 1 tbs. coconut flour but you don't correct Judy when she says "2 Tbs."

    I might try this using a tried-and-true brownie recipe with your toppings