Introduction

These Turtle Brownies combine rich chocolate and buttery caramel with crunchy pecans for an irresistible treat. The blend of fudgy brownies and smooth caramel makes this dessert a perfect indulgence for any occasion.

The image shows three square-shaped brownies on a white plate. Each brownie has two visible layers: the bottom layer is thick, dark brown, and looks moist and dense with a slightly crumbly texture, while the top layer is a lighter caramel color with a smooth, glossy finish that drips slightly down the sides. On top of the caramel layer, there are scattered whole pecan halves and dark chocolate chips, adding texture and contrast with their warm brown and dark brown colors. The brownies are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup light brown sugar (for caramel sauce)
6 tbsp unsalted butter (for caramel sauce)
1/2 cup heavy cream
1 tsp vanilla (for caramel sauce)

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit. Line a 9 x 9 or 8 x 8-inch pan with aluminum foil and lightly grease with cooking spray or butter. Set aside.
Step 2: In a medium saucepan, melt the 10 tablespoons of butter over medium heat. Continue cooking until the butter turns light brown and caramelized, about 5–10 minutes. Watch carefully to avoid burning and use a light-colored pan if possible.
Step 3: Pour the browned butter into a large bowl. Add granulated sugar, 1/2 cup light brown sugar, cocoa powder, salt, instant coffee granules, and baking powder. Stir until combined and let cool for 5 minutes.
Step 4: Add the cold eggs and 2 teaspoons vanilla extract to the mixture. Stir until the batter develops a shiny texture.
Step 5: Fold in the flour gently until just combined to avoid over-mixing.
Step 6: Stir in 1/2 cup semi sweet chocolate chips and 1/2 cup chopped pecans evenly throughout the batter.
Step 7: Pour the batter into the prepared pan and bake for 20–25 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
Step 8: Remove brownies from the oven and allow them to cool completely in the pan before lifting them out using the foil.
Step 9: Make the caramel sauce by adding 1 cup light brown sugar, 6 tablespoons unsalted butter, and 1/2 cup heavy cream to a saucepan over low-medium heat. Cook, stirring occasionally, until thickened, about 8 minutes. If the sauce isn’t thickening, increase heat slightly and whisk frequently. Remove from heat and stir in 1 teaspoon vanilla.
Step 10: Drizzle the cooled caramel sauce evenly over the cooled brownies.
Step 11: Top with additional chopped pecans and chocolate chips as desired.
Step 12: Refrigerate the brownies for at least 30 minutes to set the caramel.
Step 13: Cut into 9 squares, serve, and enjoy!

Tips & Variations

Use a light-colored saucepan when browning butter to better monitor its color and prevent burning.
Adding instant coffee granules deepens the chocolate flavor without making it taste like coffee.
For a nut-free option, omit the pecans or substitute with chopped walnuts or almonds.
Allow the caramel sauce to cool slightly before drizzling to avoid melting into the brownies too much.

Storage

Store the Turtle Brownies in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave for 10–15 seconds if you prefer them warm. Caramel may firm up upon chilling, but softens again when warmed.

How to Serve

The image shows three square brownies on a white plate, each with two visible layers. The bottom layer is thick, dark brown, and looks moist with a dense texture. On top is a shiny light brown caramel-colored layer that slightly drips over the sides. This top layer is scattered with whole pecan halves and semi-melted dark chocolate chips, adding rough textures and warm brown and dark tones. The plate sits on a smooth white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend, making sure it is suitable for baking. The texture may vary slightly but the flavor will remain delicious.

How long will the caramel sauce keep?

Store caramel sauce in a sealed container in the refrigerator for up to 2 weeks. Warm gently before using if it thickens too much.