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Vegan Turtle Brownies

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Alright Valentine’s Day food, enough with the pink fondant and frilly doilies. We’re about to up the adult appeal on desserts before one more person posts these hot pink chocolate chip cookies on Pinterest. (Puke.)

In the words of the late great Catherine Giudici (because she’s now Catherine Lowe, duh), these vegan dark chocolate pecan caramel brownies are straight “grown sexy.”

Disclaimer: I made my own vegan coconut caramel sauce that I was super proud of until it set and was suddenly hard as a rock. (Damnit.) SO. Instead of doing as I do you are going to do this right and just make the fool-proof vegan caramel sauce from¬†Elana’s Pantry¬†(recipe link below). Cool? Cool.

Dark Chocolate Caramel Pecan Brownies


  • 3/4 cup sugar
  • 1/3 cup grapeseed oil
  • 1/4 cup nondairy milk
  • 1 teaspoon vanilla
  • 2/3 cup all-purpose gluten-free flour
  • 2/3 cup unsweetened dark cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 batch vegan caramel sauce


  1. Combine sugar, oil, milk and vanilla
  2. In a separate bowl, combine flour, cocoa powder, baking soda and salt. Stir to combine and then add to wet ingredients and mix together
  3. Line an 8×8 pan with parchment paper and spread out brownie batter. (It’s a pretty thick batter so I cover it with cling wrap and press it out to the edges.)
  4. Top with chopped pecans
  5. Bake in a 350 degree oven for 30 minutes
  6. While the brownies are baking, prepare your vegan caramel
  7. Top brownies with caramel. Cool completely in the fridge before cutting.

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