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Homemade Turtle Brownies photo

Turtle Brownies

Fudgy chocolate brownies studded with pecans and caramel bits, topped with melted chocolate, caramel drizzle, and pecan halves.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 bars

Equipment

  • 9x9 inch pan
  • Cooking spray
  • Foil
  • Large microwave-safe bowl
  • Small microwave-safe bowl
  • Spoon
  • Toothpick

Ingredients
  

Ingredients

  • 2 ounces 5 g unsweetened baking chocolate, coarsely chopped
  • 5 ounces 170 g semi-sweet baking chocolate, coarsely chopped, divided
  • 13 tablespoons 184 g unsalted butter, divided
  • 1 3/4 cups 350 g granulated sugar
  • 3 largeeggs
  • 1 teaspoonvanilla extract
  • 2 tablespoons 10 g unsweetened cocoa powderregular or Special Dark or a combo
  • 1 cup 124 g all-purpose flour
  • 1/4 teaspoonsalt
  • 3/4 cup 72 g chopped pecans
  • 1 1/4 cupscaramel bitsdivided see note
  • 2 teaspoonsmilk
  • 16 pecan halves

Instructions
 

Instructions

  • Preheat oven to 350°F. Spray a 9×9" pan with cooking spray or line it with foil and spray the foil for easy removal.
  • In a large microwave-safe bowl combine 2 ounces unsweetened baking chocolate, 2 ounces of the semi-sweet baking chocolate, and 12 tablespoons (3/4 cup) of the butter. Microwave in 30-second intervals, stirring between each, until the chocolate and butter are melted and the mixture is smooth.
  • Stir the granulated sugar into the melted chocolate mixture until combined.
  • Add the eggs one at a time, stirring after each until incorporated. Stir in the vanilla extract and the unsweetened cocoa powder.
  • Gently stir in the all-purpose flour and the 1/4 teaspoon salt until just combined (do not overmix).
  • Fold in the chopped pecans and 3/4 cup of the caramel bits.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake 23–28 minutes, until a toothpick inserted about 1 inch from the center comes out with a few moist crumbs (23 minutes will be very fudgy; bake longer if you prefer a firmer brownie).
  • Remove from oven and let the brownies cool completely in the pan at room temperature.
  • While the brownies cool, prepare the toppings: in a microwave-safe bowl melt the remaining 3 ounces semi-sweet chocolate with the remaining 1 tablespoon butter in 30-second intervals, stirring between each, until smooth. In a separate small microwave-safe bowl combine the remaining 1/2 cup caramel bits with the 2 teaspoons milk and microwave in 20–30 second intervals, stirring until the caramel is smooth and pourable.
  • When the brownies are fully cooled, lift them from the pan (if lined) and cut into 16 bars.
  • Spoon about 1/4 to 1/2 teaspoon melted chocolate onto each brownie and spread slightly with the back of a spoon. Drizzle each brownie with the melted caramel and top each with a pecan half. Let the toppings set at room temperature.
  • Do not refrigerate (the caramel will harden). Store the brownies in a covered container at room temperature.

Notes

I find caramel bits at Target and Walmart in the baking section.
If you cannot find caramel bits, you can use unwrapped and chopped Rolos or Hershey’s Caramel Kisses.
For an easy topping, skip using caramel bits and chocolate. Instead, just top hot brownies with a Roll and then squish the Rolo with a pecan once it melts (like thesepeanut butter cookies).