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–+ servings

Turtle Brownies

Salted caramel sauce, chopped crunchy pecans and a fudgy chocolate center makes these turtle brownies a heavenly delight!
5 from 1 vote
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 9 large pieces

Ingredients

For Brownies

  • 1 1/4 sticks (10 tablespoons/140g) unsalted butter
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (100g) brown sugar packed
  • 3 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup semi-sweet chocolate bar melted
  • 3/4 cup (98g) all-purpose flour
  • 1/4 cup (30g) unsweetened cocoa powder or dutch process cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup (87g) semi-sweet chocolate chips
  • 1/4 cup (28g) chopped pecans

For Salted Caramel Sauce

  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) heavy cream
  • 1 tablespoon (13g) unsalted butter
  • 1/2 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon salt

For Toppings

  • 3/4 cup (83g) chopped pecans
  • 1/2 cup (87g) chocolate chips

Instructions

Make Salted Caramel Sauce

  • Add sugar to a saucepan, heat over medium-low. Allow the sugar to dissolve in a few minutes.
  • Increase the heat to medium high. Cook the sugar to caramelize by stirring until it turns medium brown. Immediately add the butter into the sauce and keep stirring. The butter will stop the caramel cooking process and leave the smooth texture of the sauce. Remove from the heat. Carefully add salt and the heavy cream and stir until the sauce smooths out. Let the sauce cool while we prepare the batter.

Make Brownies

  • Preheat oven to 350° F/175° F. Line an 8-inch square baking pan with cooking spray and parchment paper.
  • In a large bowl melt the butter in the microwave for 20-30 seconds until melted. Pour melted butter into a large mixing bowl. Whisk in granulated sugar and brown sugar until smooth and shiny. Let it cool.
  • Whisk in the eggs and vanilla until they're just barely combined; don't over-mix. Add in melted chocolate and whisk until combined and smooth. Make sure the chocolate is not too hot or it will cook the eggs.
  • Sift flour, cocoa powder and salt into the wet mixture. Use a spatula to gently fold in the dry ingredients until just combined. Fold in chocolate chips and chopped pecans until evenly distributed.
  • Pour into prepared pan and smooth it out. Bake in the preheated oven for 22-26 minutes, or until the brownies are set along the side and a toothpick inserted comes out clean. My brownies were done in 24 minutes.
  • Remove brownies from the oven and allow them to cool. While the brownies are still warm, use a fork to poke some holes and spread the caramel sauce over the brownies. Make sure to reheat the caramel sauce until it's warm again so you can easily pour over. Sprinkle chocolate chips and chopped pecans over the top of warm caramel. Let it sit for 20-30 minutes.
  • Cut into 9-16 pieces and serve. Brownies will be kept in an airtight container for up to a week.

Notes

Make-ahead: You can bake the brownies a day ahead and add the toppings the day you serve them. 
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