Turtle Brownies
Fudgy chocolate brownies studded with pecans and caramel, topped with melted chocolate, a caramel drizzle and a pecan half on each bar.
Servings: 16 bars
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 (5g) unsweetened baking chocolate, 2 ounces of the semi-sweet baking chocolate (from the 5 ounces, coarsely chopped), and 12 tablespoons (¾ cup) of the unsalted butter (reserve 1 tablespoon butter for the topping). Microwave in 30-second increments, stirring between each, until the chocolate and butter are fully melted and smooth.
- Stir the 1 ¾ cups (350g) granulated sugar into the melted chocolate mixture until combined.
- Add the 3 large eggs one at a time, stirring well after each egg. Stir in 1 teaspoon vanilla extract and the 2 tablespoons (10g) unsweetened cocoa powder.
- Gently stir in 1 cup (124g) all-purpose flour and ¼ teaspoon salt until just combined (do not overmix).
- Fold in ¾ cup (72g) chopped pecans and ¾ cup caramel bits. Pour the batter into the prepared 9×9" pan and smooth the top.
- Bake 23–28 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If you prefer fudgier brownies, err toward the shorter time.
- Remove the pan from the oven and let the brownies cool completely in the pan at room temperature. Once cool, lift out (if using foil) or invert and cut into 16 bars.
- For the chocolate topping: melt the remaining 3 ounces of semi-sweet baking chocolate with the reserved 1 tablespoon unsalted butter in a microwave-safe bowl in 30-second increments, stirring between each, until smooth.
- For the caramel drizzle: in a separate small microwave-safe bowl, combine ¼ cup caramel bits with 2 teaspoons milk. Microwave in 20–30 second increments, stirring between each, until the caramel is melted and pourable.
- Spoon about ¼–½ teaspoon of the melted chocolate onto each brownie and gently spread with the back of a spoon. Drizzle each with the melted caramel and top each brownie with 1 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.
Equipment
- 9x9-inch pan
- cooking spray or foil
- Microwave
- Microwave-safe bowl
- small microwave-safe bowl
- Spoon
- toothpick
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).
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).