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Not only do these Turtle Brownies have super fudgy brownies as the base, they also combine some of my favorite flavors: Caramel and Pecans with chocolate!

Fudgy and perfect – these rich chewy brownies are full of caramel and pecans and are a homemade version of a candy turtle.

brownies with caramel and a pecan on top.


Best Turtle Brownie Recipe

The base of these brownies is my classic, chocolatey brownie recipe that add the famous turtle touch. Turtle chocolate is a candy made with caramel, pecans, and chocolate, and these brownies embody it perfectly.  My mom loves turtle candies so I invented this recipe for her several years ago!

I bake my brownies a little underdone because that’s what gives them that super fudgy texture. To accomplish this I bake them at the lower end of the suggested time. If you’ve been craving brownies, this recipe is the best to try!

ingredients laid out in turtle brownies.

Ingredients Needed

  • Baking chocolate: Coarsely chopped – I use a combination but you can use either all semi-sweet or all bittersweet. Make sure to get the baking chocolate that’s in the baking aisle.
  • Cocoa Powder: You can use regular unsweetened cocoa powder or Dutch-process cocoa powder.
  • Unsalted butter: The butter melts with the chocolate to make these brownies super rich and fudgy.
  • Eggs: Large eggs are another reason these brownies are super fudgy – the fat from the yolk and the structure from the egg whites makes them perfect.
  • Pecans and Caramels: These make them turtle brownies!

Semi-Homemade Swap

Instead of making homemade brownies, you can use a box mix or homemade brownie mix – then just add the pecans and caramel bits called for to make them turtle brownies!

How to make turtle brownies

  • Add unsweetened baking chocolate, semi-sweet baking chocolate, and unsalted butter to a large microwave-safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth.
  • Stir in sugar, then eggs, one at a time with a wooden spoon or spatula. Stir in vanilla extract and cocoa powder. Gently stir in flour.
  • Add chopped pecans and 3/4 cup caramel bits (see note) to the batter and stir. Pour brownie batter into prepared baking pan. Bake for 23-28 minutes, until a toothpick comes out 1” from the center with a few crumbs. (I like mine under done and super fudgy, so I baked them for 23 minutes. If you like them more done, go a few minutes longer.)
  • Let brownies cool completely at room temperature, then cut into 16 bars.
  • Melt 3 remaining ounces of semi-sweet chocolate with 1 tablespoon butter.
  • Melt 1/4 cup caramel bits or 6 caramel squares with milk.
  • Spoon some chocolate on each brownie and smooth out with the back of a spoon. Top with a drizzle of caramel and place pecan half on top of caramel layer. Let cool to set.
  • I don’t recommend refrigerating these to speed the chill time. The caramel will get hard if they are chilled. Store them in a covered container at room temperature.
brownies with caramel and a pecan on top.

Expert Tips

  • In the recipe it says to bake for 23-28 minutes. If you want a softer, fudgier brownie, bake them closer to 23 minutes. If you want your brownies cooked more, then bake them for 27-28 minutes. 
  • If you can’t find the caramel bits (a Kraft product), you can use chopped Rolos or Hershey’s Caramel Kisses. I don’t recommend using caramel squares because they’re not soft enough and would require chopping.
  • You can make your own caramel sauce instead of melting caramel bits on top if you want. Even better – use homemade salted caramel sauce!
  • For the topping, you can swap semi-sweet chocolate chips for the baking chocolate. You can also use dark chocolate chips.
  • Let the brownies cool completely in room temperature before topping.

FAQs

Can I use walnuts?

You can switch out the nuts if you would like. 

Can you freeze these brownies?

You can! In an airtight container. 

brownies with caramel and a pecan on top.

Turtle Brownies

5 from 6 votes
The perfect homemade brownie recipe full of caramel and pecans.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 16 brownies
Serving Size 1 brownie

Ingredients
 

  • 2 ounces (5g) unsweetened baking chocolate , coarsely chopped
  • 5 ounces (170g) semi-sweet baking chocolate , coarsely chopped, divided
  • 13 tablespoons (184g) unsalted butter , divided
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons (10g) unsweetened cocoa powder regular or Special Dark or a combo
  • 1 cup (124g) all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup (72g) chopped pecans
  • 1 ¼ cups caramel bits divided, see note
  • 2 teaspoons milk
  • 16 pecan halves
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Instructions

  • Preheat oven to 350°F. Spray a 9×9” pan with cooking spray or line with foil and spray with cooking spray for easy removal.
  • Add unsweetened baking chocolate, 2 ounces semi-sweet baking chocolate, and ¾ cup (12 tablespoons) unsalted butter to a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth.
  • Stir in sugar, then eggs, one at a time. Stir in vanilla extract and cocoa powder. Gently stir in flour.
  • Add chopped pecans and ¾ cup caramel bits to the batter and stir. Pour into prepared pan. Bake for 23-28 minutes, until a toothpick comes out 1” from the center with a few crumbs. (I like mine under done and super fudgy, so I baked them for 23 minutes. If you like them more done, go a few minutes longer.)
  • Let brownies cool completely at room temperature, then cut into 16 bars.
  • Melt 3 remaining ounces of semi-sweet chocolate with 1 tablespoon butter. (In the microwave, melt in 30 second increments, stirring between each.)
  • Melt ¼ cup caramel bitswith milk in 30 second increments, stirring between each.
  • Spoon about ¼-½ teaspoon of chocolate on each brownie and smooth out with the back of a spoon. Top with a drizzle of caramel and a pecan half. Let cool to set.
  • I don’t recommend refrigerating these to speed the chill time. The caramel will get hard if they are chilled. Store them in a covered container at room temperature.

Recipe Video

Recipe Notes

  • I find caramel bits at Target and Walmart in the baking section.
  • If you cannot find caramel bits, you can use unwrapped and chopped Rolos or Hershey’s Caramel Kisses.
  • For an easy topping, skip using caramel bits and chocolate. Instead, just top hot brownies with a Roll and then squish the Rolo with a pecan once it melts (like these peanut butter cookies).

Recipe Nutrition

Serving: 1brownie | Calories: 392kcal | Carbohydrates: 49g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 99mg | Potassium: 179mg | Fiber: 2g | Sugar: 38g | Vitamin A: 351IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Last Updated on December 5, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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67 Comments

  1. I was wondering how long these can be kept in the freezer for? And what the procedure would be to thaw them? Also should I double the recipe if I want to make them in a 9*13 pan? Does that affect the baking time?

  2. Hi! These are the best things that i have ever baked. These Brownies are amazing and they taste so good. I would advise people to try these brownies because they are so good.

  3. Hi! These look amazing! I was wondering how long these can be kept in the freezer for? And what the procedure would be to thaw them? Also should I double the recipe if I want to make them in a 9*13 pan? Does that affect the baking time?

      1. These Salmon fillets are so delicious and easy to make that they’ll be the best Salmon fillets ever made by anyone.

  4. Oh, boy! That caramel is totally calling my name today. I adore under cooked brownies…no crumbly ones here! Happy Birthday to your mom. She is going to love these!!!