Turtle Brownies Recipe
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.
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
Notes
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.
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