Low-FODMAP Skillet Salted Caramel Pecan “Turtle” Brownie; Gluten-free

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Amazing shortcut recipe ahead!

Low-FODMAP Skillet Caramel Pecan a.k.a Turtle Brownies.  The homemade caramel is made in the pan first, with the pecans.  Then this mixes with the brownie batter and bakes, creating a gooey, rich, sweet, and delicious FUDGY dessert. The cast iron pan keeps the brownies warm and gooey.  It’s incredible.

If you prefer to avoid nuts, then just enjoy a Skillet Salted Caramel Brownie.  Simply omit the steps for the pecans and sprinkle with a little extra sea salt.

Top this with your favorite low-FODMAP Vanilla Ice cream (check out my low-FODMAP Ice Cream Taste Test) and your family will ask for this every special occasion.

Don’t forget how easy it is with our low-FODMAP Certified Happy Baking Fudgy Brownie Mix.  You will love these brownies!

Or, if you want a scratch low-FODMAP Brownie recipe, we have that too 🙂

You may also love my:

Or check out over 450 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

the low-fodmap IBS solution

While this recipe has not been lab tested a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Serves: 24

Prep time: 20 minutes

Bake time: 25-30 minutes

Total time: 45-50 minutes

Bake: 350 F

Equipment: One 10-inch cast iron skillet, electric mixer


For low-FODMAP Brownie Layer

For Caramel Pecan “Turtle” Layer

  • 1 cup (125 g) coarsely chopped pecans
    • 20 g is one low-FODMAP serving
    • If you are allergic or don’t like nuts, then skip this ingredient altogether
  • 1/4 cup salted butter
    • If you use unsalted butter then add 1/2 teaspoon of salt
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup heavy whipping cream
    • 1/4 cup is one low-FODMAP serving

For Garnish:


  • Preheat oven to 350F, place rack in center of oven
  • In a medium mixing bowl, by hand or with electric mixer, combine all the ingredients for the brownie layer, set aside
  • Heat a 10 inch cast-iron or other heavy oven-safe skillet over medium heat
  • Add chopped pecans; cook and stir for 2 to 3 minutes or until very lightly toasted
  • Turn heat to low and add 1/4 cup butter to skillet; stir to melt, then add the 1/2 cup brown sugar to skillet
  • Cook and stir until mixture bubbles and brown sugar begins to melt (about 5 minutes)
  • Stir in the salt (add the extra if using unsalted butter)
  • Remove skillet from heat and carefully add 1/2 cup cream to skillet. Return to heat; cook and stir until the cream is combined and the sugar is completely melted
  • Spread the brownie batter over the caramel pecan layer.  Sprinkle with additional sea salt, if desired
  • Bake at 350F for 25-30 minutes or until just set
    • I suggest putting a shallow baking pan on the rack below to catch any drips, just in case
    • It will continue cooking in the pan, but still be soft inside.  If you prefer a more ‘set’ brownie, then increase bake time to your preference
  • Remove from oven and cool slightly on a wire rack. Serve warm with low-FODMAP ice cream and additional pecans

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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