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Turtle Brownies

Irresistible Turtle Brownies with Homemade Caramel Delight

These Turtle Brownies feature rich chocolate, gooey caramel, and crunchy pecans, making them an irresistible treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 10 tbsp Unsalted Butter Use salted butter for a saltier flavor.
  • 3/4 cup Granulated Sugar Can be replaced with coconut sugar.
  • 1/2 cup Light Brown Sugar Enhances the brownie’s richness.
  • 3/4 cup Unsweetened Cocoa Powder Substituting with Dutch-process cocoa enriches the taste.
  • 1/2 tsp Salt Use a pinch more if using unsalted butter.
  • 1 tbsp Instant Coffee Granules Omit if no coffee flavor is desired.
  • 1/2 tsp Baking Powder Can be omitted for denser brownies.
  • 2 large Eggs Ensure they’re cold and fresh.
  • 2 tsp Vanilla Extract Use pure vanilla for better quality.
  • 2/3 cup All-Purpose Flour Gluten-free flour can be used.
  • 1/2 cup Semi-Sweet Chocolate Chips Add more for topping.
  • 1/2 cup Chopped Pecans Omit for a nut-free version.
For the Caramel Sauce
  • 1 cup Light Brown Sugar Forms the base of the caramel.
  • 6 tbsp Unsalted Butter Essential for smooth caramel.
  • 1/2 cup Heavy Cream Adds creaminess to the caramel.
  • 1 tsp Vanilla Extract Pure vanilla is preferable.

Equipment

  • 9x9 or 8x8 baking pan
  • Medium saucepan
  • large mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Turtle Brownies
  1. Preheat your oven to 350°F (175°C) and line a 9x9 or 8x8 baking pan with aluminum foil, lightly greasing it to ensure easy removal.
  2. Melt 10 tablespoons of unsalted butter in a medium saucepan over medium heat until browned and nutty in aroma.
  3. In a large bowl, whisk together the browned butter, granulated sugar, light brown sugar, cocoa powder, salt, coffee granules, and baking powder. Allow to cool.
  4. Add the eggs and vanilla extract to the mixture, whisk until glossy, then fold in the flour, chocolate chips, and pecans.
  5. Pour the batter into the prepared pan and bake for 20-25 minutes until set with a toothpick coming out with moist crumbs.
  6. In a saucepan, combine light brown sugar, unsalted butter, and heavy cream for the caramel sauce. Heat until it thickens and bubbles, then stir in vanilla.
  7. After baking, cool the brownies slightly, then drizzle with the warm caramel sauce and sprinkle additional chocolate chips and pecans on top.
  8. Refrigerate the brownies for at least 30 minutes, lift them out using the foil edges, and slice into 9 squares.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 40mgIron: 2mg

Notes

For a cake-like brownie, add extra flour; for a nut-free option, omit pecans and use additional chocolate chips.

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