Turtle Brownies
These Turtle Brownies are decadently fudgy with rich chocolate, gooey caramel, and crunchy pecans—an irresistible treat for any occasion!
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Baking Pan
- Parchment Paper
- Double boiler
- Microwave-safe Bowl
Ingredients
- 2 ounces unsweetened baking chocolate coarsely chopped
- 5 ounces semi-sweet baking chocolate coarsely chopped, divided
- 13 tablespoons unsalted butter divided
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder regular or Special Dark or a combo
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup caramel bits divided (see note)
- 2 teaspoons milk
- 16 pecan halves for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal later.
- In a double boiler or a microwave-safe bowl, combine the unsweetened baking chocolate, 3 ounces (85g) of the semi-sweet chocolate, and 10 tablespoons (140g) of unsalted butter. Heat gently until melted and smooth, stirring occasionally. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the granulated sugar, eggs, and vanilla extract. Whisk together until well combined. Gradually add the melted chocolate mixture, stirring until everything is incorporated.
- In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, and salt. Gradually add this dry mixture to the wet ingredients, folding gently with a spatula until just combined.
- Fold in the chopped pecans and ¾ cup (90g) of caramel bits, making sure they are evenly distributed throughout the brownie batter.
- Pour the brownie batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- While the brownies are baking, combine the remaining 2 ounces (60g) of semi-sweet chocolate, the remaining ¼ cup (30g) of caramel bits, and 2 teaspoons of milk in a small saucepan over low heat. Stir until melted and smooth.
- Once the brownies are out of the oven, immediately drizzle the melted chocolate-caramel mixture over the top. Use a spatula to spread it evenly, and then top with the pecan halves for garnish.
- Let the brownies cool in the pan for at least 15 minutes before using the parchment overhang to lift them out onto a cutting board. Slice into squares and enjoy!
Notes
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days to keep them fudgy.
- Freeze brownies in a single layer for up to 3 months and thaw in the fridge before serving.
- To enjoy warm brownies, microwave for 10-15 seconds to revive gooey texture.
- Substitute walnuts or almonds for pecans for a different nutty flavor.
- Be careful not to overheat chocolate when melting to prevent seizing.