Easy turtle brownies are rich, decadent, fudgy, and made with pantry staples. They are the perfect treat when you are craving a luscious treat, and the sweet caramel is made from scratch using a simple 15 minute recipe.
I know that boxed brownie mix is convenient, but there’s nothing better than a batch of warm homemade brownies dripping with gooey caramel and topped with nuts. For some reason, the combination of chocolate and caramel is irresistible! I am actually using my homemade caramel recipe made with brown sugar that is also great for salted caramel cupcakes and apple pie.
If you love this flavor combo, then you must try my chocolate turtle thumbprint cookies, salted caramel chocolate chip cookie bars, chocolate turtle candies. The chewy caramel really shines through in all of these desserts.
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🍫 Ingredients:
- large eggs – allowing the eggs to come to room temperature makes them easier to mix and keeps the delicious brownies nice and tender.
- vanilla extract
- unsweetened cocoa powder – we are using Hershey’s natural cocoa powder, this is not the same as dutch cocoa powder. Hershey does have a special dark chocolate version, but using that will change the flavor of the brownies.
- salt
- baking powder – helps to make them thick and fluffy.
- unsalted butter and granulated sugar – stirring the sugar right into the melted butter makes for the best fudgy homemade brownie because less air is getting into the batter.
- flour – we used all purpose for a dense, chewy brownie
- semi-sweet chocolate chips – could also use chocolate chunks.
- chopped pecans – a signature ingredient in turtle recipes. Store pecans in the freezer to maintain freshness. Always taste stored nuts before adding to a recipe to make sure they are not rancid – there’s no saving a recipe if the nuts are rancid.
- caramel sauce – make a batch of my brown sugar caramel sauce or dark caramel sauce.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Fair warning, caramel turtle brownies are rich and decadent by themselves but are even better when served with a big scoop of vanilla ice cream. You can also slice them into bite size pieces to make turtle sundaes.
Substitutions and Variations
- Caramel candy – instead of a caramel layer on top, use unwrapped caramel candies like I do in my caramel brownies recipe for pockets of caramel throughout.
- Box mix – make according to the instructions on the box. You can add the pecans into the batter. Then follow the remaining instructions for the caramel.
- Caramel syrup – if you wanted to skip the fresh caramel layer, drizzle caramel syrup over the chocolate turtle brownies when ready to serve.
- Gluten-free – use a gluten free all purpose flour.
- Pan size – to use a square pan, halve the recipe.
🔪 Instructions:
PREP: Spray a 9×13 baking pan with non-stick spray and line with parchment paper. Preheat the oven to 350 degrees.
Step 1: In a large bowl, combine the vanilla and eggs and mix for 1-2 minutes minutes using a stand or hand mixer.
Step 2: Add the salt, baking powder, and cocoa powder. Mix for another minute; use a rubber spatula or wooden spoon to scrape the sides and bottom of the bowl.
Step 3: Melt butter in a large microwave-safe bowl then add the sugar.
Step 4: Whisk the butter and sugar together.
Pro Tip: We like mixing the butter and sugar separate from the dry ingredients so we can keep air out of the batter.
Step 5: Add the melted butter/sugar mixture to the other ingredients and mix.
Step 6: Slowly add the flour to the brownie batter, mix just until combined.
Step 7: Fold in a cup of chocolate chips and a cup of chopped pecans.
Step 8: Stir until incorporated.
Step 9: Pour batter into the prepared pan.
Step 10: Bake in the preheated oven for 30-35 minutes or until just a few crumbs cling to a toothpick when stuck in the center. Remove from the oven and allow them to cool most of the way.
Step 11:Add the caramel sauce over top, and sprinkle with the remaining chocolate chips and nuts. Chill in the refrigerator or freezer until the caramel layer has set.
SERVE: Lift the brownies from the pan, slice into squares and serve.
Recipe Tips for Turtle Brownie Perfection
- You’ll want to use a thick caramel sauce. It should be thick at room temperature and hardens when refrigerated. Store-bought caramel sauce is typically much thinner than homemade.
- Cook homemade caramel longer to make it thicker.
- Walnuts can be swapped for the pecans if desired.
- If using a thinner caramel, slice the brownies and drizzle caramel over top, then sprinkle the chocolate chips and pecans when serving.
Fun Fact
Brownies can be made without cocoa powder, turning them to blondies. The texture is the same except the color is lighter and made without chocolate.
Recipe FAQs
Leftover brownies should be kept in an airtight container in the refrigerator or on the countertop for up to 5 days. Wrap tightly in plastic wrap to freeze for up to 1 month.
Because they are made with ingredients just like the layered turtle candy. The term “turtle” in desserts just means they are made with pecans, chocolate, and caramel.
More Fantastic Brownie Recipes
If you try this Turtle Brownies Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Turtle Brownies
Ingredients
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsalted butter
- 2 ½ cups granulated sugar
- 1 ¼ cups all-purpose flour
- 1 ½ cups semi-sweet chocolate chips divided
- 1 ½ cups chopped pecans divided
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F. Grease a 9×13” glass baking dish and line with parchment paper. Set aside.
- In the bowl of a standing mixer, combine eggs and vanilla extract. Using the whisk attachment on the mixer, whisk the egg mixture for 1-2 minutes.
- Add the cocoa powder, salt, and baking powder to the mixture and whisk an additional minute, scraping the bottom of the bowl with a rubber spatula.
- Meanwhile, in a large bowl, melt the butter in the microwave. Once melted, whisk the sugar into the hot butter.
- Add the hot butter/sugar mixture to the standing mixer bowl and mix until combined.
- Add the flour to the batter, mixing just until fully combined.
- Fold in 1 cup of chocolate chips and 1 cup of roughly chopped pecans.
- Spread the brownie batter into the prepared baking dish.
- Bake for 30-35 minutes, until just a few crumbs cling to a toothpick/knife when stuck in the center of the brownies.. Remove from oven and allow to cool most of the way.
- Spread the caramel sauce over the top of the brownies. Sprinkle with the remaining chocolate chips and chopped pecans.
- Place pan of brownies in the refrigerator or freezer until caramel has hardened across the top.
- Lift the brownies from the pan and slice into squares.
Notes
Nutrition
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