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Not only do these Turtle Brownies have a super fudgy brownie base, they also combine some of my favorite flavors: Caramel and Pecans with chocolate!
Fudgy and perfect – these rich brownies are full of caramel and pecans and are a homemade version of a candy turtle.
Table of Contents
What are turtle brownies?
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.
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 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.
- 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, 2 ounces semi-sweet baking chocolate, and 3/4 cup 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 3/4 cup caramel bits (see note) 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 1/4 cup caramel bits or 6 caramel squares with milk in 30 second increments, stirring between each.
- Spoon about 1/4-1/2 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.
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.
- Let the brownies cool completely in room temperature before serving.
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.
Turtle Brownies
The perfect homemade brownie recipe full of caramel and pecans.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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
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
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Last Updated on September 1, 2023
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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?
It’s not quite double – use this recipe instead: https://www.crazyforcrust.com/the-best-brown-butter-brownies/
You can freeze them for up to 3 months.
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.
These brownies are so good and delicious and they’re easy to make.
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?
These brownies are the best thing I’ve ever had.
Where does the salt go? Directions don’t say.
Sorry about that Charlene! Just in with the flour and dry ingredients!
These Salmon fillets are so delicious and easy to make that they’ll be the best Salmon fillets ever made by anyone.
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!!!
Crumbly, never!! 🙂 Thanks Jocelyn!
These Salmon fillets are so delicious and easy to make that they’ll be your favorite brownies ever made.
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