Turtle Brownies
These Turtle Brownies are a decadent blend of fudgy chocolate, gooey caramel, and crunchy pecans for an irresistible treat.
Servings: 12 servings
Ingredients
- 2 ounces unsweetened baking chocolate coarsely chopped
- 5 ounces semi-sweet baking chocolate coarsely chopped, divided
- 13 tablespoons unsalted butter divided
- 1 3/4 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
- 1/2 cup chopped pecans
- 1 1/2 cups caramel bits divided (see note below)
- 2 teaspoons milk
- 16 pecan halves for garnish
Instructions
- In a heatproof bowl set over simmering water (double boiler), melt 2 ounces of unsweetened baking chocolate, 3 ounces of semi-sweet baking chocolate, and 9 tablespoons of butter together. Stir frequently until smooth and glossy. Remove from heat and let it cool slightly.
- In a large bowl, whisk together the granulated sugar and eggs until well combined and slightly thickened. Stir in the vanilla extract.
- Slowly pour the cooled chocolate and butter mixture into the egg mixture, folding gently to combine. Add the cocoa powder and mix well.
- Sift the all-purpose flour and salt together, then fold into the wet ingredients until just combined. Avoid overmixing to keep brownies tender.
- Fold in the chopped pecans and 1 cup of the caramel bits evenly throughout the batter.
- Grease the 9x13-inch pan with the remaining 4 tablespoons of butter, then spread half of the batter evenly in the pan. Sprinkle half of the remaining semi-sweet chocolate chunks and ½ cup of caramel bits over the batter.
- Spread the remaining batter over the chocolate and caramel layer. Top with the leftover semi-sweet chocolate chunks and pecan halves, gently pressing them into the batter.
- Bake in a preheated 350°F (175°C) oven for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. While still warm, mix the 2 teaspoons milk with the remaining caramel bits and drizzle over the top for extra gooeyness.
- Allow the brownies to cool completely in the pan on a cooling rack before slicing into squares. This helps the caramel set and makes cutting easier.
Equipment
- 9x13 inch baking pan
- Mixing Bowls
- Double boiler or microwave-safe bowl
- Whisk
- Spatula
- Measuring Cups and Spoons
- Cooling Rack
Notes
- Use soft caramel candies chopped finely if you can’t find caramel bits.
- For nut-free brownies, substitute pecans with sunflower seeds.
- Store cooled brownies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.