Turtle Brownies Recipe
These decadent Turtle Brownies layer crunchy nuts, chewy caramel, and rich fudgy brownies for a delicious dessert the whole family will love!
Servings 16 brownies
Calories 267kcal
Equipment
- 8x8-inch baking pan
- Nonstick baking spray
Ingredients
- 10 tablespoons unsalted butter (140g)
- 1¼ cup granulated sugar (250g)
- ½ cup unsweetened cocoa powder (50g)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¾ cup all-purpose flour (90g)
- 1 cup pecans toasted and chopped, divided (120g)
- 1 cup thick caramel sauce (240mL)
- ½ cup semisweet chocolate chips (90g)
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking pan with non-stick baking spray. If you like, line it with parchment paper to remove the brownies easily.
- In a medium saucepan, heat the butter over medium heat for 3 to 4 minutes, swirling occasionally just until it’s melted. Remove from the heat, add the sugar and cocoa, and whisk until no dry streaks remain, about 30 seconds. Add the eggs, vanilla, and salt and whisk vigorously for 30 seconds.
- Add the flour and stir together with a silicone or rubber spatula until a few dry streaks remain. Add ½ cup (60g) of the pecans and gently fold together until fully combined. Pour the batter into the prepared pan and spread into an even layer.
- Bake for about 22 to 25 minutes, until a toothpick inserted into the center has a few moist crumbs. (This will make a fudgy brownie. Continue to cook for 3 to 5 more minutes for a cakey brownie.) Let the brownies cool completely in the pan, for about 1 hour and 30 minutes.
- Dollop the caramel over top and spread into an even layer. Sprinkle with the chocolate chips, and the remaining ½ cup (60g) of pecans. If the caramel is very soft or runny, chill the pan in the refrigerator for 30 to 60 minutes before cutting.
Notes
- Fully line your baking pan. Place two 8-inch-wide pieces of overlapping parchment paper, leaving them long enough overhang to create a “sling” (about 12 inches long). Once the caramel-topped brownies are cooled, use the flaps to lift out the whole batch in a single, seamless piece. (Is your parchment paper rolling up on you? Don’t get frustrated! Just crumple it up into a ball in your hands, then smooth it back out.)
- The bake time indicated in the recipe card will make a fudgy brownie. If you prefer a cakier brownie consistency, continue to cook the brownies for another 3 to 5 minutes or until a toothpick inserted comes out mostly clean.
- To make the caramel topping easier to spread, add boiling water to a large bowl, then submerge the jar (being careful not to let water splash in). Give the caramel a stir every few minutes until it is warm enough to easily spread over the brownies. (You can also heat the caramel sauce in a saucepan on the stovetop over medium-low heat or in the microwave—just make sure you go slowly so you don’t burn it!)
- Sprinkle the tops of your brownies with flaky sea salt. This adds delicious flavor for a salted caramel-like finish.
Nutrition
Calories: 267kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 132mg | Potassium: 125mg | Fiber: 2g | Sugar: 26g | Vitamin A: 271IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg