Description
This Turtle Brownies recipe combines rich, fudgy brownies with gooey caramel, crunchy pecans, and semi-sweet chocolate for an indulgent treat. The brownies are made from a boxed mix for convenience, then topped with a smooth salted caramel sauce and sprinkled with pecans and chocolate chips to deliver the perfect balance of textures and flavors.
Ingredients
Scale
Brownie Base
- 1 box brownie mix with ingredients required to prepare it
- 1/2 cup chopped pecans
Caramel Sauce
- 1 cup caramel bits
- 3 tablespoons heavy whipping cream
- 1/4 teaspoon salt
Toppings
- 1/2 cup chopped semi-sweet chocolate bar or chocolate chips
- 1/2 cup chopped pecans
- Flaky sea salt for topping (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ and grease a 9×9 inch baking dish to prevent sticking.
- Make Brownie Batter: Prepare the brownie mix according to the package instructions. Stir in 1/2 cup of the chopped pecans to distribute them evenly throughout the batter.
- Bake Brownies: Pour the brownie batter into the prepared dish and bake as directed on the package, but set your timer for 5 minutes less than suggested to avoid overbaking.
- Prepare Caramel Sauce: While the brownies bake, combine the caramel bits, heavy whipping cream, and salt in a microwave-safe bowl.
- Heat Caramel: Microwave the caramel mixture for 1 minute, then stir. Continue heating in 15-30 second increments, stirring after each, until the caramel is smooth and fully melted.
- Poke Brownies: Once the brownies are out of the oven, use a fork or the back of a wooden spoon to poke holes all over the surface about two-thirds of the way through without going to the bottom.
- Apply Caramel: Slowly pour about 3/4 of the caramel sauce over the poked brownies, allowing it to soak into the holes for a gooey texture.
- Add Toppings: Sprinkle the remaining 1/2 cup chopped pecans and the chopped semi-sweet chocolate or chocolate chips evenly over the caramel layer.
- Finish with Caramel and Salt: Drizzle the remaining caramel over the top and optionally sprinkle with flaky sea salt for a touch of contrast.
- Cool and Serve: Let the brownies cool completely in the pan, then cut into squares and serve.
Notes
- Toast the pecans before adding to enhance their flavor and crunch.
- Using a metal baking pan is preferred; if using glass or ceramic, add extra baking time as needed.
- Don't overbake the brownies to keep them moist and fudgy.
- Poking holes about two-thirds through ensures caramel seeps in without bottom saturation.
Nutrition
- Serving Size: 1 square (about 2x2 inch)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
