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Turtle Brownies

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Rich, fudgy chocolate brownies topped with a homemade caramel sauce and crunchy pecans, a perfect sweet and salty treat.

Ingredients

Scale
  • 10 tbsp unsalted butter
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tbsp instant coffee granules
  • 1/2 tsp baking powder
  • 2 whole large eggs, cold
  • 2 tsp vanilla extract
  • 2/3 cup all purpose flour
  • 1/2 cup semi sweet chocolate chips, plus more for topping
  • 1/2 cup chopped pecans, plus more for topping
  • Caramel Sauce:
  • 1 cup light brown sugar
  • 6 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a 9 x 9 or 8 x 8 inch pan with aluminum foil.
  3. Lightly spray the foil with cooking spray or grease with butter.
  4. Set the prepared pan aside.
  5. Add 10 tbsp unsalted butter to a medium saucepan.
  6. Cook the butter over medium heat until it turns light brown and caramel in color, about 5-10 minutes.
  7. Watch the butter carefully to prevent burning.
  8. Pour the browned butter into a large bowl.
  9. Add granulated sugar, 1/2 cup light brown sugar, cocoa powder, salt, instant coffee granules, and baking powder to the bowl with the browned butter.
  10. Stir until all ingredients are combined.
  11. Allow the mixture to rest for 5 minutes, or until it has cooled down slightly.
  12. Stir in the cold eggs and 2 tsp vanilla extract.
  13. Mix until the batter has a nice sheen.
  14. Fold in the all purpose flour.
  15. Stir until the flour is just combined (do not overmix).
  16. Add 1/2 cup semi sweet chocolate chips and 1/2 cup chopped pecans to the batter.
  17. Stir until combined.
  18. Pour the brownie batter into the prepared pan.
  19. Bake for 20-25 minutes, or until the top is set and a toothpick inserted comes out clean.
  20. Take the brownies out of the oven.
  21. Allow the brownies to cool completely in the pan.
  22. To make the Caramel Sauce:
  23. Add 1 cup light brown sugar, 6 tbsp unsalted butter, and heavy cream to a saucepan.
  24. Cook over low-medium heat, stirring occasionally, until the mixture thickens, about 8 minutes.
  25. If the sauce isn't thickening, turn up the heat slightly and whisk constantly.
  26. Remove the saucepan from the heat.
  27. Stir in 1 tsp vanilla.
  28. Transfer the caramel sauce to a container.
  29. Place the caramel sauce in the refrigerator to firm up and cool.
  30. Drizzle the cooled caramel sauce on top of the completely cooled brownies.
  31. Top with additional pecans and semi sweet chocolate chips.
  32. Place the brownies in the refrigerator to set for at least 30 minutes.
  33. Slice into 9 brownies.
  34. Serve and enjoy!

Notes

Ensure your butter is truly browned to get that signature nutty flavor, but watch it closely to avoid burning.
Do not overmix the brownie batter once flour is added, as this can lead to tough brownies.
Let the brownies cool completely before drizzling with caramel and slicing for best results.
Refrigerate the caramel sauce until firm enough to drizzle, and the finished brownies to set before cutting.

Find it online: https://theflakytruth.com/turtle-brownies/