Ultimate Turtle Brownies
Rich, fudgy brownies loaded with semi-sweet chocolate, drizzled with gooey caramel, and topped with crunchy pecans.
Servings: 12 servings
Ingredients
Brownie Ingredients
- 4 oz Semi-sweet chocolate Cut into chunks
- 1 ¼ cups Butter Divided (1 cup for brownies, ½ cup for topping)
- 1 cup Granulated sugar
- 1 ¾ cups Brown sugar Divided
- 3 large Eggs
- 2 tsp Vanilla extract
- ¼ cup Unsweetened cocoa powder
- ½ tsp Salt
- 1 cup All-purpose flour
Topping Ingredients
- ½ cup Heavy whipping cream
- ½ cup Pecan halves
- ½ cup Caramel ice cream topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
- Step 2: In a medium saucepan over low heat, combine the semi-sweet chocolate and 1 cup of butter. Stir until melted and smooth.
- Step 3: Remove from heat and stir in the granulated sugar and 1 ¼ cups of brown sugar until well combined. Let it cool slightly.
- Step 4: Whisk in the eggs one at a time, then add the vanilla extract and stir until smooth.
- Step 5: In a separate bowl, whisk together the cocoa powder, salt, and flour. Gradually add to the wet ingredients, stirring gently until just blended.
- Step 6: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- Step 7: In a small saucepan, combine the remaining butter and heavy whipping cream over medium heat until the butter melts.
- Step 8: Stir in the pecan halves and caramel topping until well mixed and warmed through.
- Step 9: Pour the caramel and pecan mixture over the baked brownies and spread evenly.
- Step 10: Allow to cool in the pan for at least 30 minutes before cutting into squares and serving.
Equipment
- Medium Saucepan
- Mixing Bowl
- 9x13-inch Baking Pan
Notes
For richer brownies, consider adding chocolate chips. Let brownies cool completely before cutting for clean edges.