Looking for a grain free treat that will please even the pickiest?! Try my Paleo Turtle Fudge Brownies for smiles all around.
School’s out for Summer which is always a weird emotional time for me. I dream of when I get to spend leisurely, unstructured days with the kids and always look forward to it. Then I experience the flip side of that and my overthinking mom brain ruins everything. I start going down the rabbit hole of how quickly time goes <<cue tears for my oldest entering middle school>>, if I’ll be able to juggle work and fun well with the kids out of school, and I worry about given them ENOUGH structure so their rotting brains don’t slide out of their skulls. Today is that day. I am in a funk.
The end of the school year always makes me feel conflicted and this year is no excuse. Between our family vacation (big yay for the beach), 3 separate overnight Summer camps for my bigs (a first for them), my son’s 20 hour gymnastic commitment, and the girls’ minimally scheduled activities, I’m starting to wonder where the leisure is after all. I know. I’m a giant whiner.
But truth be told, I know I’m not alone. I know how hard it is to feel like you’re doing a good job parenting and sometimes we go through the phases of questioning just about everything we are doing. The bad news is, that just might be part of being a not-so-bad parent. The good news is, I have a solution. Paleo Turtle Fudge Brownies.
Sometimes when I am in a funk, like now, I just want to curl up in bed with Vanderpump Rules on repeat (I’ll also settle for Southern Charm or RHONY/RHOBH/RHOC). But also sometimes, I just want to bake. Getting lost in the kitchen science while also knowing there is a sweet treat waiting for all of us at the end.
Today, I bake. These Paleo Turtle Fudge Brownies have already brought smiles and cheers and while my funk might squeak on just a little longer, those smiles helped make things a little better.Print
Paleo Turtle Fudge Brownies
For the Caramel:
- 1/2 cup canned coconut milk
- 1/4 cup maple syrup
For the Brownies:
- 1 cup melted ghee (or sub coconut oil)
- 1 cup melted dairy free/soy free chocolate chips. I use THESE!
- 4 room temperature eggs
- 1 tablespoon 100% vanilla extract
- 1/4 cup cocoa powder
- 1/2 cup maple syrup
- 2/3 cup cassava flour
- 2 tablespoons coconut sugar or date sugar
For the Topping:
- 1/2 cup chopped pecans
- 1/2 cup dairy free/soy free chocolate chips
- Preheat your oven to 350F
- Start by combining the coconut milk and 1/4 cup maple syrup in a small saucepan on the stovetop over medium heat. This will need to cook for almost the duration of the brownie prep and bake time. Whisk it occasionally to prevent burning
- While your caramel sauce begins to cook, combine the eggs, vanilla, cocoa powder, maple syrup, cassava flour, and coconut sugar in a bowl
- Whisk them thoroughly to break up any lumps
- In a separate bowl, combine the melted chocolate chips and melted ghee, stirring to combine well
- Add in the melted mixture into the rest of the brownie mix and then spoon it into a greased baking pan (Mine measured 10×6)
- Now check on your caramel drizzle again. It typically takes around 20 minutes to simmer and thicken. Once it has thickened to almost a honey consistency, set it aside to cool
- Bake the brownies for around 30 minutes or until the center is baked through. You can test by inserting a toothpick to see if it comes out clean
- Once baked through, remove from the oven and set aside. Sprinkle the pecan pieces and additional 1/2 cup of chocolate chips and then drizzle your caramel sauce over the top. You can either use a spoon or you can spoon it into a zip top plastic bag and trim off a corner so you can pipe it onto your brownies