Topped with caramel, pecans, and chocolate, these turtle brownies are oh so decadent! My version uses an easy homemade caramel for the best results. Recipe includes a how-to video!
Combine sugar, water, corn syrup, and salt in a small saucepan and stir frequently over medium-low heat until sugar is dissolved. If you notice any sugar adhering to the sides of the pan, lightly dip a pastry brush in water and use it to sweep away the sugar.
1 cup granulated sugar, ¼ cup water, 2 Tablespoons light corn syrup, ¼ teaspoon table salt
Turn heat to just a notch below medium and continue to cook without stirring until mixture turns caramel in color and reaches a temperature of 340-345F (171-173C).
Remove from heat and very carefully and slowly drizzle in cream. Mixture will bubble aggressively, so use caution.
¼ cup heavy cream
Add butter, 1 piece at a time, until mixture is smooth.
3 Tablespoons unsalted butter
Stir in vanilla extract and allow caramel to cool completely before using (you can speed this up by placing it into it in the refrigerator).
1 ½ teaspoons vanilla extract
Make the brownies
Preheat oven to 350F (175C) and lightly grease a 9x9” (23x23cm) square baking pan, or line with parchment paper. Set aside.
In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt.
1 ¼ cups granulated sugar, ⅔ cup all-purpose flour, ½ cup natural unsweetened cocoa powder, ⅛ teaspoon baking powder, ½ teaspoon table salt
Add melted butter, eggs, and vanilla and stir together very well until mixture is completely combined.
½ cup unsalted butter, 2 large eggs, 1 teaspoon vanilla extract
Stir in chocolate chips.
½ cup milk chocolate chips
Spread evenly into prepared baking pan and bake in preheated 350F (175C) oven for 23-25 minutes. When finished baking a toothpick inserted into the center should come out clean or mostly clean with just a few moist crumbs.
Allow brownies to cool for 20 minutes (they do not have to be fully cooled) before adding toppings.
Spread caramel sauce evenly over the top of the cooled brownies, covering the entire surface. Sprinkle chopped pecans over top of caramel.
Caramel sauce, ¾ cup pecans
In a small microwave safe bowl, microwave chocolate chips and heavy cream on high for 25 seconds. Whisk together until smooth. Drizzle over top of brownies.
½ cup milk chocolate chips, 2 Tablespoons heavy cream
Sprinkle with sea salt, cut and enjoy!
Sea salt
Video
Notes
This recipe makes 1 batch or 1 cup of my thick caramel sauce. I’ve tried this recipe with store-bought sauce and found it to be too thin and so I recommend using the sauce linked here. The sauce may be prepared up to a week in advance and stored (covered) in the fridge.
Storing
Store the brownies in the pan you’ve baked them in to prevent too much caramel spilling off of them. I store at room temperature (tightly covered) for up to 2 days or in the refrigerator (tightly covered) for up to 5 days. If kept at room temperature, the caramel will slowly spill over the edges of the brownies, this is fine and normal.