Jeff and I both love sweets, and we were craving something sweet after dinner last night, so I made these turtle brownies. My mom runs a bakery and makes the best turtle brownies with caramel and pecans on top, and I wanted something similar to those, but a little healthier.
When I was little, my grandmother used to go to Weight Watchers meetings and I would go with her sometimes. I remembered one of the ladies at the meeting saying that she made brownies with a chocolate cake mix and a can of pumpkin to make them lower in calories, so I decided to try these using pureed pumpkin as a base. The only thing in these that is not Paleo is the syrup toppings, and that’s just because I used that I had in the fridge, which was Hershey’s ice cream syrup.
These turned out very fudgy. The pumpkin keeps them moist and the pecans and chocolate chips give them a good crunch. I like these best served cold, and suggest refrigerating them overnight before serving, but Jeff dove into them when they were warm last night and said they were good that way, too.
- 1 can pumpkin puree
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 2/3 cup coconut sugar
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 2 eggs
- 1/4 cup chocolate chips (I used the Enjoy Life brand)
- 1/4 cup chopped pecans
- Caramel syrup (for topping)
- Chocolate syrup (for topping)
- Mix the first 8 ingredients together in a large mixing bowl until combined well. The mixture will be thick.
- Spread mixture into a sprayed 8×8 inch baking dish (or a 9-inch pie plate, like I used here).
- Top with chopped pecans and chocolate chips.
- Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.
- Drizzle caramel and chocolate syrup over the top.
- These can be eaten warm, but they are best served cold. I recommend refrigerating overnight before serving.