Description

Experience the rich and gooey Turtle Brownies, featuring a delightful combo of chocolate, caramel, and toasted pecans. Perfect for dessert lovers, this easy recipe brings together luscious flavors and a simple preparation, making it your go-to indulgence for gatherings or a special treat at home.

Ingredients

Scale

1 ¼ cups (140 g) pecans, roughly chopped, toasted, divided
¾ cup (1 ½ sticks / 170 g) unsalted butter
6 ounces (170 g) semisweet or bittersweet chocolate, chopped
1 cup (200 g) granulated sugar
¾ cup (150 g) light brown sugar, packed
4 large eggs, room temperature
2 teaspoons vanilla extract
¾ cup (95 g) all-purpose flour
½ cup (40 g) unsweetened cocoa powder
½ teaspoon kosher salt
1 teaspoon espresso powder, optional, to enhance chocolate flavor
1 cup (170 g) semisweet chocolate chips, divided
1 cup (344 g) caramel sauce, store-bought or homemade, divided
¼ cup (86 g) caramel sauce, warmed (if needed) for drizzling

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Instructions

Preheat oven to 350°F. Line a 9×9-inch metal baking dish with parchment paper, letting it overhang for easy removal, and spray lightly with nonstick cooking spray.
Toast pecans on a baking sheet for 7 to 10 minutes until golden, then cool and roughly chop them.
In a microwave-safe bowl, melt butter and chopped chocolate in 30-second bursts, stirring until smooth.
Whisk in granulated sugar and brown sugar until combined; it may look grainy, which is fine.
Add eggs one at a time, whisking until the mixture becomes glossy and thick, then stir in the vanilla.
Gently fold in flour, cocoa powder, salt, and optional espresso powder until just combined; avoid overmixing.
Incorporate ¾ cup chocolate chips and 1 cup toasted pecans into the thick batter.
Spread about ⅔ of the batter into the prepared pan evenly.
Dollop ½ cup caramel sauce over the batter and swirl gently with a knife or skewer, avoiding full mixing.
Cover with the remaining brownie batter.
Add the remaining caramel sauce in generous blobs on top, and scatter the reserved ¼ cup chocolate chips and remaining pecans over it.
Bake for 35 to 40 minutes until edges set and the top is cracked and bumpy, with a slightly soft center.
Cool brownies completely on a wire rack for at least 2 to 3 hours to set the caramel.
Drizzle with caramel sauce if desired, slice into squares, and serve slightly warm.

Notes

Ensure the brownies cool completely to allow the caramel to set properly.
For extra flavor, use high-quality chocolate and caramel sauce.
These brownies can be stored in an airtight container for several days.

Nutrition

Serving Size: 1 brownie
Calories: 340
Sugar: 25 g
Sodium: 190 mg
Fat: 19 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 70 mg