Turtle Brownies

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Ingredients

Unsalted butter — you’ll melt it in a saucepan to create a rich, fudgy base for the brownies.

Granulated sugar — plain white sugar adds sweetness and helps create a chewy texture.

Unsweetened cocoa powder — be sure to use natural unsweetened cocoa powder for the best flavor.

Large eggs — make sure they’re at room temperature so they incorporate smoothly into the batter.

Vanilla extract — a good quality vanilla extract adds depth and richness to the brownies.

All-purpose flour — if you don’t have it, you can substitute with a 1:1 gluten-free flour blend.

Pecans — you can save time by buying pre-toasted pecans, but toasting them yourself brings out the best flavor.

Thick caramel sauce — the caramel adds a gooey, salty-sweet layer that makes these brownies extra special.

Semisweet chocolate chips — I love using Ghirardelli chocolate chips for their rich, chocolatey flavor.

What’s The Best Type Of Cocoa Powder To Use?

Either natural unsweetened cocoa powder or Dutch-processed cocoa powder will work in this recipe. I prefer natural cocoa powder because it has a brighter, more traditional chocolate flavor. If you use Dutch-processed cocoa, the brownies will have a slightly deeper, more mellow chocolate taste.

Can I Use A Store-Bought Caramel Sauce?

Yes! Just note that it’s best to use a thick caramel sauce, like the kind you’d find in a squeeze bottle at the grocery store. If your caramel is too runny, the brownies may become soggy. You can also make your own caramel sauce for a richer, more homemade flavor.

How To Make Turtle Brownies

Whisking melted butter and cocoa powder until smooth.

1. 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.

2. Remove the pan from the heat, add the sugar and cocoa, and whisk until no dry streaks remain, about 30 seconds.

3. Add the eggs, vanilla, and salt and whisk vigorously for 30 seconds.

4. Add the flour and stir together with a silicone or rubber spatula until a few dry streaks remain.

5. Add ½ cup of the pecans and gently fold together until fully combined.

6. Pour the brownie batter into the prepared pan and spread into an even layer.

7. Dollop the caramel over top and spread into an even layer.

8. Sprinkle with the chocolate chips, and the remaining ½ cup of pecans.

Can I Leave Out The Nuts?

Yes! While pecans are a key component of traditional turtle desserts, you can easily leave them out if you have a nut allergy or simply don’t like them. The brownies will still be delicious without them.

How To Store

Allow the finished turtle brownies to cool completely before storing. Place them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.

Pro Tips For Making This Recipe

• Use a saucepan to melt the butter and mix the dry ingredients directly in the pan to minimize cleanup.
• Don’t overmix the batter once you add the flour. Just stir until a few dry streaks remain to keep the brownies fudgy.
• Toast the pecans before adding them to the batter for maximum flavor and crunch.
• Let the brownies cool completely before adding the caramel and chocolate chips, or the toppings will melt right into the batter.

Frequently Asked Questions

It’s possible that you added too much flour or overmixed the batter. Make sure to measure your flour correctly and only stir until a few dry streaks remain.

Absolutely! In fact, I recommend it. Toasting the pecans brings out their natural oils and enhances their flavor, making the brownies even more delicious.

They sure can! Place a layer of brownies in an airtight container, cover with plastic wrap, and freeze for up to 3 months. Thaw at room temperature before serving.

Turtle Brownies Recipe

Print Recipe

These decadent Turtle Brownies layer crunchy nuts, chewy caramel, and rich fudgy brownies for a delicious dessert the whole family will love!

• Author: Maya Collins
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 160 mins
• Yield: 16, 16 brownies 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Nutrition

• Calories: 267 kcal
• Sugar: 26 g
• Sodium: 132 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 42 mg