Turtle Brownies are the best fudgy brownies baked with caramel, chocolate chips and pecans.
“Turtles” are chocolate and caramel candies with pecans. The pecans tend to stick out of the sides of the candies, making them look like turtle legs. That’s how turtles got their name. Desserts with chocolate, caramel and pecans often get that “turtle” name attached to them (like my Chocolate Turtle Cookies). So that’s why these are called Turtle Brownies!
- white sugar
- cocoa powder
- all purpose flour
- soft caramels
- semisweet chocolate chips
- chopped pecans
- caramel sauce
How to make Turtle Brownies:
The first thing to do is line a square pan with parchment paper. This is going to make it infinitely easier to remove the turtle brownies from the pan. Cut two pieces of parchment and criss-cross them so the fit the pan and come up the sides.
For the batter, melt butter with sugar in a pan, stirring to dissolve the sugar. Then pour it into a bowl and let it cool slightly. Stir in the vanilla, salt and eggs. Sift flour and cocoa powder into the bowl, and stir to combine. Then stir in chopped caramels, chocolate chips and pecans. That’s the batter, and it is poured into the prepared pan. Extra chocolate chips and pecans are sprinkled on top. The brownies are baked for about 25 minutes.
It’s best to let turtle brownies cool completely before cutting. When cool, use the parchment paper to help you wiggle the slab of brownies out of the pan and move them to a cutting board. Drizzle caramel syrup on top before serving.
Cut these into 9 good-sized brownies or 12 smaller-sized brownies.
Turtle brownies are full of everything awesome. They’re fudgy for sure, and there is plenty of chocolate because of the added chocolate chips. There is caramel inside and outside of the brownies. And there is crunch from the pecans.
How to store Turtle Brownies:
It’s best to store turtle brownies in a single layer in a sealed container. If you need to stack them, just use a piece of wax paper in between layers to avoid sticking. They’ll be good at room temperature for about 3 days. Store them in the freezer for up to 3 months.
As a serving suggestion, heat up a brownie slightly in the microwave to warm it up a little. Top with a scoop of vanilla ice cream and (more) caramel syrup. Salted Caramel Sauce is an even better idea. Yum. Enjoy!
- 10 tablespoons unsalted butter
- 1¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup + 2 tablespoons unsweetened cocoa powder
- ½ cup all purpose flour
- ½ cup soft caramel candies, quartered
- ½ cup semisweet chocolate chips,
- ½ cup chopped pecans
- 2 tablespoons semisweet chocolate chips
- 2 tablespoons chopped pecans
- 2 tablespoons caramel sauce
- Preheat the oven to 325 degrees F. Line an 8x8-inch cake pan with 2 pieces of parchment paper so it hangs over all 4 sides.
- In a medium saucepan, combine the butter and sugar over medium-low heat. Heat until the butter is melted and the sugar is fully dissolved, stirring frequently. Pour the butter mixture into a large bowl and let it cool for 30 seconds. Stir in the vanilla and salt, and then whisk in the eggs. Sift in the cocoa powder and all-purpose flour, and stir to combine. Stir in the caramel candy, chocolate chips, and pecans.
- Pour the batter into the prepared pan, and spread it out evenly. Sprinkle chocolate chips and pecans on top. Bake until the brownies are set along the outside, and a toothpick inserted in the center comes out a little moist, about 22 to 26 minutes. Cool completely before cutting. Drizzle caramel sauce on top right before serving.
- To make this even more decadent, slightly warm each brownie for a few seconds in the microwave before serving. Top with vanilla ice cream!