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Decadent Turtle Brownies with Caramel and Pecans

A decadent, fudgy square of turtle brownies topped with a thick layer of glistening caramel and pecans.
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Make rich, fudgy brownies layered with gooey caramel sauce and crunchy pecans for a luxurious chocolate caramel nut bar.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup thick caramel sauce (store-bought or homemade)
  • 1 cup chopped pecans, toasted
  • 1/2 cup milk chocolate chips (for drizzling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk the melted butter and sugar together until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder and flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the 1/2 cup of semi-sweet chocolate chips.
  6. Spread half of the brownie batter evenly into the prepared pan.
  7. Drizzle half of the caramel sauce over the batter. Sprinkle half of the toasted pecans over the caramel layer.
  8. Gently spread the remaining brownie batter over the pecan and caramel layer.
  9. Drizzle the remaining caramel sauce over the top layer of batter. Sprinkle with the remaining pecans.
  10. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  11. Remove the pan from the oven. Immediately sprinkle the remaining 1/2 cup of milk chocolate chips over the hot brownies. Let them sit for 5 minutes to soften.
  12. Use a small offset spatula to gently swirl the melted chocolate chips into the top caramel layer for a marbled effect.
  13. Let the brownies cool completely in the pan on a wire rack. This cooling time is important for fudginess.
  14. Once cool, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares.

Notes

  • For the best texture, use a thick, high-quality caramel sauce. Thin sauces tend to soak into the batter too much.
  • Toasting the pecans brings out their flavor, making them crunchier. Spread them on a baking sheet and bake at 350°F for 5-7 minutes, then cool before chopping.
  • If you are planning meals for the week, these brownies are a great treat to make ahead. They pair well with a simple meal planning approach.

Nutrition

Find it online: https://carlacooking.com/turtle-brownies-recipe-caramel-pecan-bars/