Turtle Surprise Brownies

It’s not New Years yet, which means most of us still have a couple more days to indulge before the resolutions take over. So you better try these in the next few days! They are still more healthy than your typical brownie but they do have some extra sugar and calories for the turtle center. I’d trade the taste of these brownies for any number of calories though! They have a gooey, caramel center complete with mixed nuts, sandwiched in between two layers of cakey brownie. Oh so good… This serves about 16

1 package of brownie mix (I like Bob’s Red Mill)

1 cup water

¼ cup applesauce

1 over ripe banana

1 Tbsp olive oil

1 tsp vanilla extract

1 cup sugar or honey

½ cup butter (I used Earth Balance Dairy free)

1 Tbsp milk

1 cup mixed chopped nuts (I used pecans, peanuts and almonds)

In a large mixing bowl, blend together brownie mix, water, applesauce, banana, oil and vanilla until smooth. In a saucepan, melt butter. Add in sugar, milk and vanilla until boiling. Boil for about 7 minutes or until sugar is complete dissolved. In a greased 9x13 baking pan, spread half of the brownie batter. Sprinkle mixed nuts over batter and pour over caramel sauce evenly. Top with remaining batter. Bake at 350°F for about 25-30 minutes or until brownies are cooked through. 

Almond Joy Brownies

So I know I said this was a “healthy” blog (or at least an attempt at one), but these are definitely not healthy and definitely worth having to work out a little extra. I mean – just look at the picture! I’m a firm believer in have a “splurge” day sometimes. Of course, too much of a good thing can turn bad real quick so enjoy these in moderation. Honestly though, these are still gluten-free, lower in fat and somewhat healthier than if you made the real version.

Brownie bottom

1 package of gluten free brownie mix (we like Bob’s Red Mill or Namaste)
3 eggs (or equivalent egg substitute)
½ cup non fat Greek yogurt, vanilla
½ cup applesauce
½ cup water

• Whisk together all ingredients until well blended. Pour into a 9x13” baking pan.
• Bake at 325°F for about 30 minutes or until brownies are cooked through. (I wanted a crispier crust so I baked mine for a little longer)
• NOTE: If you’d rather, you could just make the brownie mix according to the package – I just cut out the extra fat in the oil it called for).
• Once it has finished baking, cool brownies for about 20 minutes.

Coconut Filling

1 cup soy butter (or regular butter)
½ tsp coconut or almond extract
1 cup powdered sugar
½ cup unsweetened coconut flakes

• Using a mixer, blend together butter, extract and sugar until well combined. Add in coconut.
• NOTE: For a time saver, use a premade container of vanilla frosting and just mix in the coconut. Spread this mixture over the cooled brownies.

Almond Topping
½ cup slivered almonds
1 cup chocolate chips, melted

• Sprinkle almonds on top of the coconut mixture on the brownies. Drizzle chocolate over the almonds. Refrigerate for about 2 hours to let everything set up.
• NOTE: As always - if gluten isn't an issue for you - make them with regular brownie mix.
• NOTE: You must share- you simply should not eat the entire pan, although the idea is very tempting….