Turtle Brownies Recipe

These Turtle Brownies are a decadent treat that combines rich chocolate, gooey caramel, and crunchy pecans in every bite. With a fudgy base, a luscious caramel layer, and a drizzle of smooth chocolate, they’re a symphony of textures and flavors. Perfect for satisfying your sweet tooth, these brownies are ready in just over an hour, making them ideal for impromptu gatherings or cozy nights in.

Each indulgent square offers a balance of sweetness and richness, with the caramel adding a velvety contrast to the chewy brownie. The pecans bring a delightful crunch, elevating every mouthful. Whether you’re baking for a crowd or treating yourself, these brownies are a guaranteed crowd-pleaser. Plus, their irresistible aroma will fill your kitchen, making the wait absolutely worth it.

Ingredients for Turtle Brownies

• For the caramel:
  • 1 cup (200 g) granulated sugar
  • ¼ cup (60 ml) water
  • 2 Tablespoons light corn syrup (can substitute with golden syrup)
  • ¼ teaspoon table salt
  • ¼ cup (60 ml) heavy cream
  • 3 Tablespoons (42 g) unsalted butter, cut into 3 pieces
  • 1 ½ teaspoons vanilla extract
• For the brownies:
  • 1 ¼ cups (250 g) granulated sugar
  • ⅔ cup (83 g) all-purpose flour
  • ½ cup (50 g) natural unsweetened cocoa powder
  • ⅛ teaspoon baking powder
  • ½ teaspoon table salt
  • ½ cup (113 g) unsalted butter, melted
  • 2 large eggs, room temperature preferred
  • 1 teaspoon vanilla extract
  • ½ cup (85 g) milk chocolate chips (can substitute with dark or semi-sweet)
• For the topping:
  • Caramel sauce (from above)
  • ¾ cup pecans, chopped
  • ½ cup (85 g) milk chocolate chips
  • 2 Tablespoons heavy cream
  • Sea salt, for sprinkling

Step-by-Step Instructions

1. Make the caramel:
   1. In a small saucepan, combine sugar, water, corn syrup, and salt. Stir frequently over medium-low heat until sugar dissolves. Use a wet pastry brush to remove any sugar crystals on the sides of the pan.
   2. Increase heat to just below medium and cook without stirring until the mixture turns caramel in color and reaches 340-345°F (171-173°C).
   3. Remove from heat and carefully drizzle in heavy cream (mixture will bubble). Stir in butter, one piece at a time, until smooth. Add vanilla extract and let cool completely (refrigerate to speed up).
2. Make the brownies:
   1. Preheat oven to 350°F (175°C). Lightly grease a 9×9” (23×23 cm) baking pan or line with parchment paper.
   2. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt.
   3. Add melted butter, eggs, and vanilla. Stir until fully combined. Fold in chocolate chips.
   4. Spread batter evenly into the prepared pan. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
   5. Let brownies cool for 20 minutes before adding toppings.
3. Assemble the turtle brownies:
   1. Spread the cooled caramel sauce evenly over the brownies. Sprinkle chopped pecans on top.
   2. In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave on high for 25 seconds, then whisk until smooth. Drizzle over the brownies.
   3. Sprinkle with sea salt, cut into squares, and serve.

Storage and Reheating Tips

Store your Turtle Brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, microwave a brownie for 10-15 seconds or warm it in a 300°F (150°C) oven for 5 minutes for that freshly baked feel.

Recipe Variations to Try

Swap out the milk chocolate chips for dark or semi-sweet chocolate for a richer flavor. You can also use walnuts or almonds instead of pecans for a different nutty twist. For a fun twist, add a layer of marshmallow fluff between the brownie and caramel for a s’mores-inspired treat!

Time-Saving Hacks

Short on time? Use store-bought caramel sauce instead of making it from scratch. You can also prepare the brownie batter a day ahead and store it in the fridge, then bake it fresh when ready. Another tip: chop the pecans and measure out all your ingredients the night before to streamline the process.

Serving Suggestions

Serve these decadent Turtle Brownies warm with a scoop of vanilla ice cream for an indulgent dessert. Pair them with a cup of coffee or a glass of cold milk for the perfect balance. For a festive touch, dust the top with powdered sugar or drizzle with extra chocolate sauce before serving.

Equipment Guidance

For best results, use a heavy-bottomed saucepan for making the caramel to prevent burning. A 9×9” (23x23cm) square baking pan is ideal for even baking, and lining it with parchment paper makes cleanup a breeze. A candy thermometer is helpful for ensuring the caramel reaches the perfect temperature of 340-345°F (171-173°C).

Turtle Brownies

Rahat

These Turtle Brownies are a decadent treat that combines rich chocolate, gooey caramel, and crunchy pecans in every bite. With a fudgy base, a luscious caramel layer, and a drizzle of smooth chocolate, they’re a symphony of textures and flavors.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 minute min

Servings 12 brownies

Calories 437 kcal

Ingredients

  

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For the caramel (see note)

• 1 cup granulated sugar 200 g
• ¼ cup water 60 ml
• 2 Tablespoons light corn syrup
• ¼ teaspoon table salt
• ¼ cup heavy cream 60 ml
• 3 Tablespoons unsalted butter 42 g, cut into 3 pieces
• 1 ½ teaspoons vanilla extract

For the brownies

• 1 ¼ cups granulated sugar 250 g
• ⅔ cup all-purpose flour 83 g
• ½ cup natural unsweetened cocoa powder 50 g
• ⅛ teaspoon baking powder
• ½ teaspoon table salt
• ½ cup unsalted butter 113 g, melted
• 2 large eggs room temperature preferred
• 1 teaspoon vanilla extract
• ½ cup milk chocolate chips 85 g

For topping

• Caramel sauce from above
• ¾ cup pecans chopped
• ½ cup milk chocolate chips 85 g
• 2 Tablespoons heavy cream
• Sea salt for sprinkling

Instructions

 

• To make the caramel: Combine sugar, water, corn syrup, and salt in a small saucepan and stir frequently over medium-low heat until sugar is dissolved. If you notice any sugar adhering to the sides of the pan, lightly dip a pastry brush in water and use it to sweep away the sugar.
• Turn heat to just a notch below medium and continue to cook without stirring until mixture turns caramel in color and reaches a temperature of 340-345F (171-173C).
• Remove from heat and very carefully and slowly drizzle in cream. Mixture will bubble aggressively, so use caution.
• Add butter, 1 piece at a time, until mixture is smooth.
• Stir in vanilla extract and allow caramel to cool completely before using (you can speed this up by placing it into it in the refrigerator).
• Make the brownies: Preheat oven to 350F (175C) and lightly grease a 9×9” (23x23cm) square baking pan, or line with parchment paper. Set aside.
• In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt.
• Add melted butter, eggs, and vanilla and stir together very well until mixture is completely combined.
• Stir in chocolate chips.
• Spread evenly into prepared baking pan and bake in preheated 350F (175C) oven for 23-25 minutes. When finished baking a toothpick inserted into the center should come out clean or mostly clean with just a few moist crumbs.
• Allow brownies to cool for 20 minutes (they do not have to be fully cooled) before adding toppings.
• Spread caramel sauce evenly over the top of the cooled brownies, covering the entire surface. Sprinkle chopped pecans over top of caramel.
• In a small microwave safe bowl, microwave chocolate chips and heavy cream on high for 25 seconds. Whisk together until smooth. Drizzle over top of brownies.
• Sprinkle with sea salt, cut and enjoy!

Nutrition

Calories: 437kcalCarbohydrates: 59gProtein: 4gFat: 23gSaturated Fat: 11gCholesterol: 66mgSodium: 177mgPotassium: 110mgFiber: 3gSugar: 50gVitamin A: 510IUVitamin C: 0.2mgCalcium: 44mgIron: 1mg

Keyword brownies, caramel, Chocolate, pecans, turtle

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