Turtle brownies are rich and fudgy brownies topped with a layer of salted caramel sauce, chopped pecans and sweet chocolate chips. These caramel brownies are the ultimate indulgence and taste just like the turtle candy.
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Why Should You Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love a rich and fudgy brownies. I adore my Banana Brownies, Almond Flour Brownies, Peanut Butter Brownies, Brownie Bites and Espresso Brownies. These homemade turtle brownies may just be my new favorite. I know you’ll love this recipe because.
- Simple pantry ingredients: You only need a handful of basic ingredients to make a batch of quick, simple and simply decadent fudgy chocolate and caramel brownies.
- One bowl brownies: These deliciously decadent brownies with caramel and pecans come together quickly and easily in one bowl. They’re so easy to make, you can satisfy your turtle and brownie craving in no time.
Ingredients
Before I show you how to make fudgy turtle brownies, make sure you have these ingredients ready to go.
- Dry Ingredients: Gather your all purpose, cocoa powder, baking powder and salt.
- Wet ingredients: Gather your butter, chocolate chips, sugar, eggs, vanilla extract and pecans.
- Turtle Toppings: Gather your salted caramel sauce, pecans and more chocolate chips.
Substitutions
Here are my recommended substitutions to make these turtle layered brownies if you need them.
- Semi Sweet Chocolate Chips: Feel free to use any brand of chocolate chips you have on hand.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US.
- Granulated Sugar: Maple sugar would be a good refined sugar free substitute for these fudgy brownies with caramel and nuts.
- Eggs: This is an essential ingredient for these rich and fudgy brownies. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor. Omit if you need to.
- Cocoa Powder: Any type of unsweetened cocoa powder or Dutch processed cocoa powder will work well in this fudgy brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- All purpose flour: To make these caramel topping brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (120 g) rather than cup for cup.
- Pecans: Feel free to use walnuts in place of pecans.
- Salted Caramel: If you have a homemade salted caramel recipe you like, feel free to use it in this brownie recipe. This recipe calls for about ¼ cup caramel sauce. I like to use the salted caramel sauce from Trader Joes.
Variations
- Box Mix: Make these as turtle brownies with box mix. For an 9 x 13 sized pan, you’ll need two boxes of brownie mix (I personally like Ghirardeli) plus any ingredients listed on the box. Make sure to have salted caramel, pecans and more chocolate chips for the turtle toppings. Prepare the brownie mix according to the box directions. Spread into a 9 x 13 pan, metal is preferable. Bake the brownies according to the box directions, keeping in mind that the brownies. Cool for 1 hour, top with the turtle toppings and enjoy.
- Turtle Poke Brownies: Make and bake the brownies according to the recipe directions. After 15 - 20 minutes, while the brownies are still warm, poke holes throughout using a skewer or bottom of a chopstick. Pour caramel into the holes and evenly spread the rest across the top of the brownies. Completely cool the brownies in the fridge for about 2 hours. Top with chocolate frosting, more caramel, chopped pecans and mini chocolate chips.
How To Make
Learn how to make turtle butter brownies in a few easy steps.
- Preheat the oven to 350 F (177 C). Line an 9 x 13 metal pan with a layer of parchment paper along the long sides and bottom of the pan. In a microwave safe mixing bowl add the butter and chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Gently stir in the granulated sugar just to barely combine and return the mixing bowl to the microwave. Heat for 30 more seconds. Now stir the sugar fully into the melted butter and chocolate. Allow the mixture to sit for 5 minutes if needed to cool to warm, rather than hot. Stir in the eggs, vanilla extract and cocoa powder and salt until smooth and glossy. This takes many whisks around the bowl. Lift the flexible spatula or spoon and allow the batter to drizzle down. If the batter falls like a ribbon, it’s perfect. Whisk in the flour until well combined. Fold in the chopped pecans or walnuts if using in the brownies.
- Evenly scoop the pecan brownie batter into the prepared pan. Use a flexible spatula to smooth the top of the brownies as needed. Bake for about 25 - 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs or almost clean.
- Cool the brownies in the pan for 1 hour. For the fudgiest brownies, transfer the cooled brownies to the fridge to chill for 1 - 2 hours. Lift the brownies from the pan using the parchment paper onto a cutting board or serving board. Top with salted caramel sauce, more chopped pecans and chocolate chips, slice and enjoy.
How To Store, Freeze and Thaw
- Store: Once the brownies have cooled completely to room temperature, store them in an airtight container in the fridge for up to 1 week. If the brownies are not topped with caramel sauce, the brownies can be stored at room temperature or the fridge.
- Freeze: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Alternatively, if you would like to freeze the entire pan of brownies, wrap the whole brownie in plastic wrap and store in a freezer proof and airtight container. Store in the freezer for up to 2 months. I suggest skipping the toppings if you plan to freeze the brownies.
- Thaw: The easiest and tastiest way to thaw the turtle topped brownies is to let them sit out at room temperature for at least two hours or overnight in the fridge.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously fudgy and chewy brownies. If the eggs are still a little cool, that is fine for this recipe.
- Use a 9 x13 pan metal pan. If you are using a glass baking dish, you may need to add a few more minutes to the baking time. Note that when baking in a glass pan, the edges may bake faster than the middle. To make this brownie turtle recipe in an 8 x 8 pan, simply reduce the recipe by half.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Look for the signs the brownie is done. Use the baking time as a guide rather than a strict rule. Signs a brownie is finished baking are a set center with baked edges that have slightly pulled away from the edge of the pan. A toothpick inserted into the center of the brownies should come out with only a few moist crumbs.
- Fully cool the brownies: You may be very tempted to slice into these peanut butter brownies, but a little cooling time makes them even more amazing and gives them time to firm up.
- Chill for the perfect cut. Once the brownies have cooled to room temperature, transfer them to the fridge for about 1 - 2 hours to chill. Right before cutting into the brownies, run a sharp knife under warm water, wipe the water off the knife, cut and wipe again. Wipe the knife after each cut for the cleanest and best looking peanut butter brownies.
FAQs
Just like the turtle candy and these turtle cookies, any dessert that has “turtle flavor” is made of a combination of chocolate, pecans and caramel.
Make this in an 8 x 8 pan by by cutting the recipe in half. The baking time should remain the same. If you prefer to use a 9 x 9 pan, you can bake the recipe as written but note that the baking time will be much longer, around 45 minutes.
Insert a toothpick into the center of the brownies a few minutes before the earliest time on the baking range. If the toothpick comes out with wet batter, add another 2 - 3 minutes of baking time before testing again (in a different spot in the center). Repeat as often as needed until the toothpick comes out with a few moist crumbs. A clean toothpick means the brownies are overbaked.
Other Turtle Recipes To Try
If you try this Turtle Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Turtle Brownies Recipe
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking pan
- 1 parchment paper
- 1 microwave safe mixing bowl
Ingredients
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) semi sweet chocolate chips (or mix of milk and dark chocolate chips)
- 2 cups (400 g) granulated sugar
- 4 large eggs
- ¾ cup (60 g) Dutch processed cocoa powder
- 2 teaspoons (10 ml) vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup (120 g) all purpose flour
- 1 cup (93 g) chopped pecans, divided for topping
- ½ cup caramel sauce for topping
- ½ cup (85 g) chocolate chips for topping
Instructions
- Preheat the oven to 350 F (177 C). Line an 9 x 13 metal pan with a layer of parchment paper along the long sides and bottom of the pan.
- In a microwave safe mixing bowl add the butter and chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Gently stir in the granulated sugar just to barely combine and return the mixing bowl to the microwave. Heat for 30 more seconds. Now stir the sugar fully into the melted butter and chocolate.1 cup (226 g) unsalted butter, 1 cup (170 g) semi sweet chocolate chips, 2 cups (400 g) granulated sugar
- Stir in the eggs, vanilla extract and cocoa powder and salt until smooth and glossy. This takes many whisks around the bowl. Lift the flexible spatula or spoon and allow the batter to drizzle down. If the batter falls like a ribbon, it’s perfect. Whisk in the baking powder and flour until well combined. Fold in the chopped pecans or walnuts if using in the brownies.4 large eggs, ¾ cup (60 g) Dutch processed cocoa powder, 2 teaspoons (10 ml) vanilla extract, ¼ teaspoon salt, ½ teaspoon baking powder, 1 cup (120 g) all purpose flour, 1 cup (93 g) chopped pecans, divided
- Evenly scoop the pecan brownie batter into the prepared pan. Use a flexible spatula to smooth the top of the brownies as needed. Bake for about 25 - 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs or almost clean.
- Cool the brownies in the pan for 1 hour. For the fudgiest brownies, transfer the cooled brownies to the fridge to chill for 1 - 2 hours. Lift the brownies from the pan using the parchment paper onto a cutting board or serving board.Top with salted caramel sauce, more chopped pecans and chocolate chips, slice and enjoy.½ cup caramel sauce, ½ cup (85 g) chocolate chips
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