Healthyish Turtle Brownies

Jeff and I both love sweets, and we were craving something sweet after dinner last night, so I made these turtle brownies. My mom runs a bakery and makes the best turtle brownies with caramel and pecans on top, and I wanted something similar to those, but a little healthier.

When I was little, my grandmother used to go to Weight Watchers meetings and I would go with her sometimes. I remembered one of the ladies at the meeting saying that she made brownies with a chocolate cake mix and a can of pumpkin to make them lower in calories, so I decided to try these using pureed pumpkin as a base. The only thing in these that is not Paleo is the syrup toppings, and that’s just because I used that I had in the fridge, which was Hershey’s ice cream syrup.

These turned out very fudgy. The pumpkin keeps them moist and the pecans and chocolate chips give them a good crunch. I like these best served cold, and suggest refrigerating them overnight before serving, but Jeff dove into them when they were warm last night and said they were good that way, too.

Ingredients:

  • 1 can pumpkin puree
  • 2/3 cup almond flour
  • 1/3 cup coconut flour
  • 2/3 cup coconut sugar
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 2 eggs
  • 1/4 cup chocolate chips (I used the Enjoy Life brand)
  • 1/4 cup chopped pecans
  • Caramel syrup (for topping)
  • Chocolate syrup (for topping)

Instructions:

  • Mix the first 8 ingredients together in a large mixing bowl until combined well. The mixture will be thick.
  • Spread mixture into a sprayed 8×8 inch baking dish (or a 9-inch pie plate, like I used here).
  • Top with chopped pecans and chocolate chips.
  • Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.
  • Drizzle caramel and chocolate syrup over the top.
  • These can be eaten warm, but they are best served cold. I recommend refrigerating overnight before serving.

 

Milky Way Cake

Fun fact about me: Milky Ways are my FAVORITE kind of candy bar. I love the combination of chocolate and caramel in pretty much any form, but Milky Way gets it done 100% right every time. Because of this, I am apt to try anything Milky Way flavored. 

Last night, my husband and I both wanted something sweet after our Spicy Pork Tacos. I had a German chocolate cake mix, and I wanted something to put it over the edge and make it great. Thankfully, on my way home from a rough day at work yesterday (the fire alarm went off for an HOUR during the last class of the day because they were checking the new alarm system 😡😡😡), I picked up a bag of fun sized Milky Ways. There were some left after my commute home (it’s a miracle!), so a plan started to come together…

I decided I was going to forge into unknown territory and create a Milky Way cake. I’m so glad I did (my jeans won’t be, and I may have to walk a few extra miles this week, but my tastebuds are happy). 


Here’s what you need:

1 German chocolate cake mix (prepare according to package directions in a 9×13 pan)

8 fun sized Milky Way candy bars 

1 can sweetened condensed milk

1 tub of cool whip

Chocolate and caramel syrup (for garnish)

Bake the cake in a 9×13 baking dish and let cool. Once cooled, poke holes in the cake with a fork. Poke it up really well. You want the mixture you’re going to pour over the cake to really soak in.

Melt the Milky Ways in the sweetened condensed milk in a pot over medium heat. Stir constantly until the candy is melted and the mixture is smooth. Pour this mixture over the cake. Allow the cake to sit and soak in this mixture for as long as you can – the longer the better. Overnight would be great, but I couldn’t wait that long to try this bad boy, so I let mine soak up the Milky Way goodness for about an hour.

Spread the cool whip over the cake and drizzle chocolate and caramel syrup on top. Chill before serving.


This cake is probably the best thing that’s happened this week. Just sayin. 

I hope you love it as much as I do!