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Gluten-free

Oatmeal Pecan Energy Cookies (vegan + gluten-free)

January 29, 2021 by Rachael Ng Leave a Comment

This post is sponsored by Your Super and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Soft-baked Oatmeal Pecan Energy Cookies filled with cozy spices and energy-boosting superfoods! These delicious cookies are both vegan and gluten-free, so get to baking and swap your morning coffee for these sweet cookies!

Oatmeal Pecan Energy Cookies

Who needs coffee when you have energy cookies to get you through your mid-morning slump? Okay, I kid. I couldn’t actually eat cookies in place of my coffee every morning. But, if you’re into caffeine-free, energizing foods (or, you know, you’re big into oatmeal cookies like I am) then I know you will love these Oatmeal Pecan Energy Cookies.

Baked with Your Super’s Energy Bomb Superfood Mix, just two of these soft-baked oatmeal cookies will give you a full serving of organic & energizing superfoods. Like, boost-your-energy-levels-up-to-8-hours kind of energizing. And, let’s be honest, what’s better than a midday cookie snack?

The cookie dough comes together like a traditional oatmeal cookie. And you don’t need to chill the dough – that means minimal time in the kitchen and far less waiting (we’re talking only 6 minutes of bake time!!). I used a traditional cookie scoop (a 1.5 Tbsp size) to scoop my cookies onto my prepared baking sheet. No rolling or shaping necessary. 

Then, as soon as the cookies come out of the oven, you’ll press half of a pecan right into the center of each cookie. Obviously this is optional, but I highly recommend adding the pecans for the flavor and crunch. Let your cookies cool (after eating a couple) and store them for when you need a little energy pick-me-up.

Some of the Ingredients You’ll Need:

  • Plant-based butter adds moisture to these cookies and keeps the texture right where we want it – like a regular oatmeal cookie!
  • Coconut sugar is low GI and easily replaces refined cane sugar 1:1. I love using it to bake cookies as it yields an amazing cookie texture. If you don’t have any on hand, I recommend regular brown sugar (lightly packed) as an alternative.
  • Vegan egg replacer binds the cookies the same way an egg would. Whatever you choose to use, it’s important to mix it with 3 Tbsp of water for this recipe. If you’re not vegan/egg-free, you can use 1 large egg.
  • Gluten-free all-purpose flour is the easiest way to make these cookies gluten-free. I don’t recommend any other flours.
  • Your Super Energy Bomb Mix adds five energizing superfoods to these cookies: acai, guarana, maca, lucuma, and banana!
  • Quick oats are the finer, less chunky version of rolled oats. Make sure yours are labeled “gluten-free”. And if you’d like to use regular rolled oats, they should work in this recipe as well.
  • Ground cinnamon adds that cozy flavor we all love in our oatmeal cookies.
  • Ground nutmeg pairs well with the cinnamon and Super Energy Bomb Mix. If you don’t have any on hand, you can omit it, or add more ground cinnamon.
Yield: 24 Cookies

Oatmeal Pecan Energy Cookies

Oatmeal Pecan Energy Cookies

Soft-baked oatmeal cookies filled with cozy spices and energy-boosting superfoods! These delicious cookies are both vegan and gluten-free, so get to baking and swap your morning coffee for these sweet cookies!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1/2 cup plant-based butter, softened
  • 3/4 cup coconut sugar
  • 1 vegan egg replacer (see Note 1)
  • 1 tsp vanilla extract
  • 1 Tbsp water
  • 1 cup gluten-free all-purpose flour
  • 1/4 cup Your Super Energy Bomb Mix (use code RACHAELNG to for 15% off)
  • 1 1/4 cup gluten-free quick oats
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • ~1/2 cup pecan halves (24 halves)

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Prepare your vegan egg by mixing your replacer with 3 Tbsp of water; set aside to thicken for 5 minutes.
  2. In a large bowl, beat together the plant-based butter and coconut sugar until fluffy. Beat in the vegan egg and then the vanilla. Finally, beat in the water.
  3. In a separate, medium bowl, whisk together the flour, Energy Bomb Mix, oats, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet and gently mix together with a large spoon.
  4. Scoop cookies 1.5 Tbsp in size onto your prepared baking sheet (I like to bake 8 at a time). Bake at 350°F for 5-6 minutes. Immediately press one pecan half into the top of each cookie. For rounder cookies, use the back of a spoon to gently shape each cookie.
  5. Allow the cookies to rest on the baking sheet for 2 minutes before gently removing to a cooling rack. Repeat step 4 until all of the cookies are baked, being sure to only scoop the dough onto a room temperature baking sheet.
  6. Store cooled cookies in an airtight container at room temperature.

Notes

  1. For proper moisture content, it's important to mix your vegan egg replacer with 3 Tbsp of water, regardless of what the instructions on the package say

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 306Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 36mgSodium: 235mgCarbohydrates: 27gFiber: 3gSugar: 13gProtein: 4g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free, Gluten-free, Vegan Tagged With: energy cookies, gluten free oatmeal cookies, vegan oatmeal cookies

Pumpkin Butter

September 29, 2020 by Rachael Ng 2 Comments

This sweet, spice-filled Pumpkin Butter will be the best thing for your morning toast or bagel this season! Made with apple cider, pumpkin puree, and lots of cozy spices. This spread is just what you need on a chilly autumn morning!

What is Pumpkin Butter?

Have you ever had apple butter? Well, pumpkin butter is the pumpkin version of apple butter! In other words, it’s a sweet & spicy, thick spread made from simmering pumpkin purée with loads of warm spices, apple cider, and your favorite sweeteners. I chose coconut sugar and agave which are both low glycemic. But this spread can be made with maple syrup and cane sugar, too!

This seasonal “butter” is versatile as it can be spread on toast, slathered over dough to make pumpkin sweet rolls, or even stuffed into homemade pop tart pastries! Double the batch and gift a couple of jars to friends or family. Trust me, they will love you!

How is Pumpkin Butter Made?

Pumpkin butter actually couldn’t be simpler to make. You’ll mix all of the ingredients in a saucepan and simmer them, semi-covered to reduce splatter, for around 45 minutes. Or until the liquid mixture has reduced to a thickened “butter”. The butter will continue to thicken a bit as it cools, so keep that in mind as you gauge whether your mixture is done reducing.

Once the  butter is nice and thick, you can transfer it to a cooler, room temperature bowl to allow it to cool completely. If you plan to use it in another recipe, make sure it’s totally cool before utilizing it as an ingredient. If you plan to top a biscuit or your favorite toast, there’s really no need to wait. Pumpkin butter is amazing while it’s warm!

More Pumpkin Recipes

Pumpkin Muffins with Brown Sugar Icing

Pop-Tarts with Pumpkin Butter

Pumpkin Chai Spice Rice Krispie Treats

Yield: 2 Cups

Pumpkin Butter

Pumpkin Butter

A sweet, spice-filled pumpkin spread made from simmering pumpkin purée with apple cider, sugar, and lots of warm spices. The perfect "butter" for your morning toast.

Prep Time 5 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

  • 15oz can of pumpkin purée
  • 3/4 cup apple cider (or apple juice)
  • 1/2 cup agave (or maple syrup)
  • 1/2 cup coconut sugar (or other granulated sugar - see Note 1)
  • 2 tsp ground cinnamon (see Note 2)
  • 1 tsp ground ginger (see Note 2)
  • 1/2 tsp ground nutmeg (see Note 2)
  • 1/4 tsp ground cloves (see Note 2)

Instructions

  1. In a medium or large saucepan, add all of the ingredients: pumpkin, apple cider, agave, coconut sugar, and spices. Whisk together until totally combined. It will be a very thin/liquid consistency.
  2. Heat the saucepan on medium heat until the mixture begins to bubble. Then turn the heat to low and allow the pumpkin butter liquid to simmer, semi-covered (there will be a lot of bubbling splatter). Simmer for about 45 minutes, whisking every 5-10 minutes, or until the pumpkin butter reduces and thickens. Keep in mind that it will thicken a bit more as it cools.
  3. Once your pumpkin butter has thickened (it should be thick enough to spread), remove it from the heat and allow it to cool completely. You can speed this process up by transferring the pumpkin butter to a room temperature bowl and stirring it every 5 minutes or so.
  4. Store cooled pumpkin butter in an airtight jar or container in the refrigerator.


Recipe slightly adapted from allrecipes

Notes

  1. Sweeteners: if using brown or white granulated sugar, I highly recommend using maple syrup instead of agave since agave tastes much sweeter and works better alongside coconut sugar (which tastes less sweet than cane sugar).
  2. If you prefer your spreads less "spicy", feel free to cut the spice measurements in half.

    Nutrition Information:

    Yield:

    32

    Serving Size:

    1 Tbsp

    Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 0g

    calculated nutrition information may not always be accurate

    © Rachael | Sugared & Stirred
    Cuisine: American

    Did you make this recipe?

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    Filed Under: Dairy-free, Gluten-free, Grain-free, Vegan Tagged With: easy pumpkin butter, fall recipes, homemade pumpkin butter, pumpkin butter, pumpkin butter with coconut sugar, pumpkin recipes, simple pumpkin butter, spicy pumpkin butter, sweet pumpkin butter, vegan pumpkin butter, what to make with pumpkin

    Peppermint Hot Cocoa Brownies (DF + GF)

    November 18, 2019 by Rachael Ng Leave a Comment

    Peppermint Hot Cocoa Brownies

    Peppermint Hot Cocoa Brownies

    The weather is cooling down, the holidays are quickly approaching, and what’s better than a cozy mug of hot cocoa topped with marshmallows? Peppermint Hot Cocoa Brownies! These super rich chocolate brownies are flavored with peppermint extract and topped with a simple homemade peppermint marshmallow. In other words, forget about the hot cocoa (for tonight) and indulge in one of these festive brownies instead!

    For this recipe I used my favorite base brownie recipe from Running with Spoons and paired it with a slightly altered version of Alton Brown’s Homemade Marshmallow Recipe. I’ve made marshmallows using a different recipe in the past and found myself disappointed with the taste. But this marshmallow topping has no funky gelatin flavor, isn’t too sweet, and has the perfect marshmallow texture! You can eat the brownies as-is or pop one in the microwave for a warm, gooey marshmallow brownie experience – this was my favorite way to eat these. And if you’re not a fan of peppermint, feel free to leave it out completely, replacing it with extra vanilla extract (or your extract of choice!).

    Some of the ingredients I like for this recipe:

    Coconut sugar is my go-to baking sweetener. It’s low GI, unrefined, and makes for a perfect substitute for white granulated sugar. And it tastes nothing like coconut! For a sweeter (less rich) brownie, feel free to use regular, white granulated sugar instead.

    Chocolate chips (or chopped chocolate) lend moisture and lots of chocolate goodness to these brownies.

    Eggs make for the perfect brownie texture. Trust me, I’ve tried multiple egg replacements in this recipe, and they do not work. So don’t even try.

    Instant coffee granules are totally optional but will deepen the chocolate flavor and richness in the brownies. I highly recommend adding it if you’re looking for a rich brownie!

    Arrowroot starch thickens the brownie batter while also keeping it free of grains and gluten – perfect for GF and non-GF eaters alike since the taste is undetectable!

    White granulated sugar is necessary for the marshmallow topping! I don’t recommend any substitutes since this topping has been tested as-is and works as-is.

    Agave makes for a better alternative to corn syrup, which is what most marshmallow recipes call for. It also has a very low GI, which is great considering the higher GI of the white sugar you’ll also be using.

    More Chocolate Marshmallow Recipes

    Marshmallow Hot Cocoa Cookies

    Spicy Hot Cocoa Muffins

    Rocky Road Brownie Cookies

    Double Chocolate S’mores Cookies

    Yield: 16 Brownies

    Peppermint Hot Cocoa Brownies

    Peppermint Hot Cocoa Brownies

    Ultra rich and fudgy peppermint brownies topped with a layer of homemade peppermint marshmallow! The perfect treat for a cool, winter night!

    Prep Time 1 hour
    Cook Time 30 minutes
    Additional Time 4 hours
    Total Time 5 hours 30 minutes

    Ingredients

    Brownies

    • 1/3 cup coconut oil, measured as a solid (or 6 Tbsp olive oil)
    • 1 cup (175g) chocolate chips
    • 1 tsp instant coffee granules (optional)
    • 1/4 cup (20g) natural cocoa powder
    • 2 large eggs, room temp
    • 2/3 cup (110g) coconut sugar (or 150g white granulated sugar)
    • 1/2 tsp peppermint extract
    • 1/2 tsp vanilla extract
    • 1/2 tsp salt
    • 3 Tbsp (24g) corn starch (or arrowroot or tapioca starch)

    Marshmallow

    • 6 Tbsp water, divided
    • 1 packet of gelatin powder
    • 2/3 cup (150g) white cane sugar
    • 3 Tbsp agave syrup
    • Pinch of salt
    • 1/8 tsp peppermint extract
    • 1/4 tsp vanilla extract

    Instructions

    Make the Brownie Base

    1. Preheat your oven to 350°F and prepare an 8x8" baking pan with non-stick spray. Line your pan with parchment paper by cutting one long strip for the bottom and two sides - fold over and trim the excess paper to edge of pan. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
    2. Meanwhile, in a microwave-safe bowl, melt together the oil and chocolate chips, stirring the mixture every 15 seconds until chips are melted. Stir in the instant coffee and cocoa powder; set aside.
    3. In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high speed until thick and light in color. Whisk in the peppermint and vanilla extracts. Gently fold the chocolate mixture into the sugar and eggs. Add the salt and cornstarch and gently mix until just combined.
    4. Pour batter into prepared baking dish and bake at 350°F for 17-23 minutes or until a toothpick inserted into the brownies comes out slightly gooey - you don't want to over bake! Allow the brownies to totally cool before making the marshmallow.

    Make the Marshmallow

    1. In the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and 3 Tbsp of the water. Give it a little stir and then allow it to thicken while you heat up your sugar.
    2. In a small saucepan, add the sugar, agave, salt, and the remaining 3 Tbsp of water. Gently swirl the pan to ensure sugar is totally saturated. Set heat to medium-high (or medium for a gas range) and bring the mixture to a boil. Use a candy thermometer to monitor the sugar's temperature. If your mixture begins to boil too high up the pan, you can use your thermometer to gently swirl the mixture back down or hold the pot up and over the heat. When the mixture reaches 240°F immediately remove from the heat.
    3. With your stand mixer running at low speed, slowly pour the hot sugar mixture into the gelatin. Turn the speed to high and whisk until mixture becomes white, thick, and fluffy. I like to wait until I see soft peaks. Immediately whisk in the peppermint and vanilla extracts.
    4. Pull the cooled brownies out the pan. Immediately spread the marshmallow over the brownies, using an offset icing spatula to spread and swirl it over the surface. Top with sprinkles, chocolate chips, or crushed peppermint candies.
    5. Allow marshmallow to set for at least 4 hours before slicing. For an easy, clean slice, I recommend running a sharp knife under HOT water, wiping clean with a towel, and then carefully slicing - you'll need to heat and carefully* wipe the knife between every slice (I used a thermos to hold the hot water, which allowed me to dip my knife each time). Slice into 9 or 16 brownies.
    6. Store leftovers in an airtight container at room temperature. I highly recommend popping a brownie into the microwave for a few seconds before enjoying!

    *Be careful when wiping your knife - it's easy to accidentally slice your hand/fingers if you're holding the towel. I recommend setting the towel down and wiping.

    Notes

    Brownie recipe slightly adapted from Running with Spoons & Marshmallow recipe slightly adapted from Alton Brown

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • KitchenAid Stand Mixer
      KitchenAid Stand Mixer
    • Icing Spatula
      Icing Spatula
    • 8-Inch Square Glass Baking Dish
      8-Inch Square Glass Baking Dish

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 266Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 103mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 2g

    calculated nutrition information may not always be accurate

    © Rachael | Sugared & Stirred
    Cuisine: American / Category: Brownies

    Did you make this recipe? I would love to see!

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    Filed Under: Bars, Brownies, Dairy-free, Gluten-free, Grain-free Tagged With: brownies with marshmallow topping, christmas brownies, dairy free brownies, gluten free brownies, holiday brownies, hot cocoa brownies, marshmallow brownies, mint brownies, peppermint brownies, peppermint hot cocoa brownies

    Dark Chocolate Zucchini Brownies

    August 19, 2019 by Rachael Ng 2 Comments

    Fudgy and rich Dark Chocolate Zucchini Brownies topped with a sweet dark chocolate icing! These decadent squares are loaded with chocolate and the zucchini is undetectable!

    Dark Chocolate Zucchini Brownies

    Zucchini has to be one of my favorite add-ins to baked goods. Muffins, bread, and even cake can all be deliciously made with heaps of good-for-you zucchini! A green veggie in my desserts? Yep! Because who doesn’t want to feel a little bit better when indulging in something ooey gooey and ultra chocolatey?

    These brownies are so decadent and fudgy, and with a thin layer of sweet dark chocolate frosting, you won’t be able to pass them up. And once you get the brownie-making method down, this recipe is really quite easy. The chocolate can be melted in the microwave, and if you have a stand mixer, the eggs and sugar can be left for a few minutes to whip while you shred your zucchini. Throw some extra chocolate chips into the batter for an irresistible triple chocolate brownie! 

    Some of the Ingredients You’ll Need + Substitutions:

    • Chocolate chips are melted and added to the batter for a seriously fudgy brownie. I recommend semi-sweet chocolate chips.
    • Dutch process cocoa powder is darker in color and richer in flavor. Since there are no leavening agents in this recipe (baking soda, etc) you can also use regular cocoa powder in its place – your brownies just won’t be dark chocolate.
    • Eggs whip up with the sugar to create a fluffy batter which gives the brownies lift, negating the need for baking soda or powder. I haven’t tested this recipe with any egg alternatives.
    • Coconut sugar is an unrefined, low GI sugar. It tastes less sweet than white sugar, and makes for a great, better-for-you alternative. Feel free to use your favorite cane sugar instead – unrefined, white, or brown (lightly packed).
    • Arrowroot starch thickens the brownie batter and helps bind the brownies together. You can use cornstarch in its place.

    More Zucchini Recipes:

    Spiced Zucchini Cake

    Healthier Zucchini Chocolate Chip Muffins

    Gluten-Free Zucchini Chocolate Chip Muffins

    Double Chocolate Zucchini Bread

    Yield: 9-16 Brownies

    Dark Chocolate Zucchini Brownies

    Dark Chocolate Zucchini Brownies

    Ultra fudgy brownies made with shredded zucchini and dark, Dutch-process cocoa powder. These chocolate-frosted squares are grain-free + dairy-free and totally irresistible!

    Prep Time 30 minutes
    Cook Time 35 minutes
    Additional Time 1 hour
    Total Time 2 hours 5 minutes

    Ingredients

    Brownies

    • 1 cup + 1/4 cup dairy-free chocolate chips, divided
    • 1/3 cup vegetable oil (I used olive oil)
    • 2 large eggs, room temp
    • 3/4 cup coconut sugar or cane sugar
    • 1/2 tsp vanilla extract
    • 2 Tbsp Dutch-process cocoa powder
    • 1/4 cup arrowroot starch (or cornstarch)
    • 1/2 tsp salt
    • 1 cup finely shredded zucchini, excess juice squeezed out (see Note 1)

    Frosting

    • 1 1/2 cups powdered sugar
    • 2 Tbsp Dutch-process cocoa powder
    • 1 Tbsp plant-based butter (or refined coconut oil), melted
    • 2 Tbsp plant-based milk

    Instructions

    1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Preheat your oven to 350°F. Line an 8x8" pan or baking dish with non-stick spray and parchment paper - I like to cut my parchment paper into two long pieces, criss-crossing them in the middle.
    2. Melt together 1 cup of the chocolate chips with the plant-based butter/oil in the microwave or using the double boiler method; stir and set aside.
    3. In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until the mixture becomes fluffy and light brown in color, adding the vanilla extract along the way.
    4. Gently fold the melted chocolate into the whisked egg mixture. Fold in the cocoa powder, arrowroot starch, and salt. Stir in the shredded zucchini and 1/4 cup of chocolate chips (optional) until combined.
    5. Bake brownies at 350°F for 30-35 minutes or until the center looks set. Allow brownies to cool for 10 minutes before making your frosting. In a small, microwave-safe bowl, combine the powdered sugar, cocoa powder, coconut oil or butter, and plant-based milk. Microwave the frosting until warm to the touch. Pour over warm brownies, tilting the pan until frosting is evenly distributed.
    6. Allow brownies to totally cool before slicing and serving. For clean cuts, use the excess parchment paper to remove the entire brownie square. Slice into 16 brownies, wiping your knife clean between each slice. Store leftovers in an airtight container at room temperature.

    Notes

    1. Measure the shredded zucchini before squeezing out the excess juice. Finely shred your zucchini with the skin on. Place on a cheesecloth or paper towel and squeeze out and discard the juice.
    2. Dutch-process cocoa powder gives these brownies a richer, dark chocolate flavor. You can use regular cocoa powder, but the brownies won't be considered dark chocolate.

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 99mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 2g

    calculated nutrition information may not always be accurate

    © Rachael | Sugared & Stirred
    Cuisine: American / Category: Brownies

    Did you make this recipe?

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    Filed Under: Bars, Brownies, Dairy-free, Gluten-free, Grain-free Tagged With: dairy free brownies, fudgy brownies, gluten free brownies, grain free brownies, veggie brownies, zucchini brownies

    Grain-Free Caramel Turtle Brownies (DF)

    May 25, 2019 by Rachael Ng 8 Comments

    Before I set out to make this recipe, I debated back and forth whether I wanted the caramel baked into the brownies or slathered on afterwards. But I’m such a sucker for that crackly brownie top that I couldn’t bear covering it up! So I baked the the caramel right into the brownies by spooning it between two layers of batter. And OMG I made the right choice! These brownies are ooey gooey at room temperature and, when refrigerated, taste just like fudge. 

    The caramel I use for this recipe is called a dry caramel, because it starts out in the saucepan with just sugar. I used an easy chewy caramel recipe from Cupcake Jemma (the second caramel in the video), swapping out a couple of ingredients to make it vegan. This caramel tastes amazing, whips up pretty quickly, and since you’ll be baking it into the brownies, I’d say it’s pretty stress-free.

    The brownie recipe itself is pretty standard – feel free to mix more walnuts or pecans right into the batter for even more nutty goodness. You’ll pour half of your batter into a prepared baking dish, spoon caramel over the batter, and then top the caramel with the remaining brownie batter. Easy! Top the brownies with nuts, extra chocolate bits, or even salt.

    A few of the ingredients I love for this recipe:

    Coconut cream mimics the heavy cream that’s standard for a caramel recipe. You won’t taste it at all in this vegan caramel. It’s the perfect plant-based substitute!

    Cane sugar (I used unrefined) gives the caramel that classic flavor. I’ve made caramel with coconut sugar, but the flavor is very different. I recommend using cane sugar for this recipe.

    Coconut sugar helps sweeten the brownie batter. It’s my go-to sweetener for baked goods since it’s unrefined and low glycemic index.

    Dutch process cocoa adds a richer chocolate flavor. And these brownies are rich. Since there are no leavening agents in this recipe, feel free to use regular cocoa powder instead.

    Instant coffee helps deepen the chocolate flavor, lending to the brownies richness. This ingredient is totally optional, but I like to add it in.

    Eggs help give these brownies lift and create that tried and true brownie texture.

    Arrowroot starch replaces flour/grain in this recipe and helps keep these brownies moist and fudgy.

    Yield: 12 Brownies

    Grain-Free Caramel Turtle Brownies

    Grain-Free Caramel Turtle Brownies

    Decadent, fudge-like brownies filled with a layer of soft dairy-free caramel and chopped pecans! Topped with whole pecans for a nutty "turtle" candy taste.

    Prep Time 40 minutes
    Cook Time 30 minutes
    Additional Time 2 hours
    Total Time 3 hours 10 minutes

    Ingredients

    Caramel Filling

    • 1 1/2 cups sugar (I used Zulka unrefined cane sugar)
    • 200mil canned coconut cream
    • 1 tsp pure vanilla extract
    • 6 Tbsp vegan butter (I used Earth Balance Buttery Sticks)

    Brownies

    • 1 1/2 cups dairy-free chocolate chips
    • 1/2 cup coconut oil, solid
    • 2 tsp instant coffee granules (optional)
    • 6 Tbsp dutch-process cocoa (natural cocoa works, too)
    • 3 large eggs, room temp
    • 1 cup coconut sugar
    • 4 1/2 Tbsp arrowroot starch (or corn starch)
    • 1/2 tsp salt
    • 1 cup chopped pecans
    • 1/2-1 cup pecan halves

    Instructions

    1. Prepare your caramel: measure out all of your ingredients. Then, in a medium, heavy-bottomed saucepan, add your sugar and turn the heat to medium. Push the sugar around with a wooden spoon until all the sugar is melted and turns to a nice amber color.
    2. Remove melted sugar from the heat and gradually stir in the coconut cream - your mixture will bubble up, so be careful! Stir in the vegan butter until melted. Move saucepan back to the heat and bring mixture to a boil. Use a candy thermometer to measure the temperature. Boil just until mixture reaches 240°F-245°F (soft-ball stage). Remove from heat and pour into a heat-proof bowl.
    3. Prepare your brownies: preheat your oven to 325°F and prepare an 8x8" baking dish with non-stick spray. Then, line the bottom + all four sides with parchment paper. I like to cut two long, strips that criss-cross along the bottom, and then I fold the excess paper over the sides to help me pull the brownies out later. Also, bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes.
    4. In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in spurts of 20 seconds, stirring well between each one, until chocolate is totally melted. Whisk in the instant coffee granules and cocoa powder; set aside.
    5. In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until mixture is thick, fluffy, and light in color. When you lift your whisk, the batter "ribbons" should take 2-3 seconds to disappear.
    6. Fold the chocolate mixture into the whisked eggs + sugar - it may take a minute for them to combine. Add in the arrowroot starch and salt and gently mix until totally combined. Mix in the chopped pecans.
    7. Pour half of the batter into your prepared baking dish. Then spoon some of the thickened caramel over the batter, leaving ~1/2" at the edges (I used about 3/4 cup and had leftover caramel). Cover caramel with the remaining batter. Smooth out the top with a spatula and top with pecan halves.
    8. Bake at 325°F for 25-35 minutes or until brownies no longer jiggle. You can also use a toothpick to check for doneness. For optimal fudginess, you want a bit of batter on the toothpick.
    9. Allow brownies to cool totally at room temperature. For a firmer caramel, refrigerate the brownies and slice just before serving (they will taste extra fudgy when cold!). For a more melty caramel (like what's picture below), you can slice up your brownies in the pan as soon as they're cool. Store leftovers at room temperature or in the refrigerator.

    Notes

    You can use either dutch-process (like Hershey's Special Dark) or natural cocoa powder.

    The caramel recipe can be halved if you wish to avoid having leftover caramel!

    Caramel recipe loosely adapted from Cupcake Jemma

    Recommended Products

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    • Hershey's Special Dark Cocoa
      Hershey's Special Dark Cocoa
    • Coconut Sugar
      Coconut Sugar
    • Arrowroot Starch / Flour
      Arrowroot Starch / Flour
    © Rachael Ng | Sugared & Stirred
    Cuisine: American / Category: Brownies

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    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    More brownie recipes:

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    Filed Under: Bars, Brownies, Dairy-free, Gluten-free, Grain-free Tagged With: brownies, caramel brownies, caramel filled brownies, caramel stuffed brownies, dairy-free, gluten-free, grain-free, pecan brownies, turtle brownies, vegan caramel

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    Meet Rachael

    Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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