Gluten Free Turtle Brownies

Hello, everyone! I am so sorry for not posting more during this holiday season. However, if you click on “Recipe Index” at the top, you can scroll through all the recipes that were posted last Christmas. I didn’t try too many new recipes (yet) this year, but I did make these Gluten Free Turtle Brownies yesterday, and let me tell ya, there is NO WAY that anyone would know they were gluten free.

While looking for a recipe to use up the caramels that I had bought, I found this recipe at Joy of Baking. They looked delicious, and looked like something that my mother-in-law has made in the past. This recipe was simple to convert to gluten-free, and the flavours are amazing. Everyone in my family gave this two thumbs up!

Gluten Free Turtle Brownies
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 12 Tbsp (1 1/2 sticks) unsalted butter, cut into pieces
  • 3 large eggs
  • 1/2 cup light brown sugar
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup plus 2 tablespoons Featherlight Flour Mix (*see note)
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
Caramel Topping
  • 40 Kraft caramels (10 ounces), unwrapped
  • 1/2 cup heavy whipping cream
  • 2 cups pecan halves, toasted
Ganache Topping
  • 2 oz. semisweet chocolate
  • 1/4 cup heavy whipping cream
  1. Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper (makes for easy removal later).
  1. Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter.
  2. Meanwhile, in the bowl of your electric mixer, beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour, xanthan gum & salt.
  3. Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack.
Caramel Topping:
  1. Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth.
  2. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for an hour or until the brownies are firm.
  1. Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (or microware until hot). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.
  2. Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.
  3. Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage.
To toast pecans, bake for 10 minutes in a 350 degree oven, until lightly browned & fragrant.
The featherlight flour mix that I use is from Bette Hagman. It is as follows: 3 cups rice flour, 3 cups tapioca starch, 3 cups cornstarch, 3 tablespoons potato flour.
Source: Joy of Baking


  1. Alisha Trammell says

    I made these yesterday and I have to say that they taste sooooo good. Thank you so much for this blog. I love trying out new recipes and it's so hard to make gluten free taste good but you manage to do it!

  2. Jeanine says

    Alisha, I'm so glad that you liked them! There is absolutely NO gluten free taste going on with them. So good! Wish I had some on hand now! :)
    Thanks so much for stopping by this blog, I appreciate it too. :)

  3. says

    I made these for my son to take to a pot luck. OMGosh they are awesome. No one had a clue they were GF and they were a huge hit.

    This is a definite keeper. You are awesome Jeanine!

  4. Michelle says

    Hey Jeanine! Would your all-purpose flour blend (brown rice flour, tapioca starch, potato starch) work for this recipe, or am I better to go ahead and mix up some Featherlight blend?


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