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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! These chewy, fudgy brownies are full of caramel and pecans and are a homemade version of a candy turtle.

brownies with caramel and a pecan on top.

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!

ingredients laid out in turtle brownies.

Ingredients Needed

  • Coarsely chopped baking chocolate – I use a combination but you can use all unsweetened chocolate for a richer, deeper, dark flavor. Make sure to get the baking chocolate that’s in the baking aisle.
  • You can use regular unsweetened cocoa powder or Dutch-process cocoa powder. This provides a delicious cocoa backbone to balance the sweet caramel.
  • The unsalted butter melts with the chocolate to make these brownies super rich and fudgy.
  • 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.
  • Toast your pecans for even more flavor.
  • Caramel Bits stay the softest when heated (and still hold their shape, not melting into a gooey mess) so these are the preferred caramel for the center of the brownies. Caramel squares are too hard, even after heating and re-solidifying.

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!

brownies with caramel and a pecan on top.

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How to know when Brownies are done

The secret to a brownie that tastes like a candy turtle is pulling them out of the oven before you think they are ready. Bake for exactly 23 minutes for a super fudgy result. When you insert a toothpick 1 inch from the center, it should come out with a few moist, thick crumbs. If the toothpick is clean, you’ve gone too far and lost that signature gooey texture!

Expert Tips

  • 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! Or sprinkle flaked sea salt on top the finished brownies.
  • While it’s tempting to chill these brownies to speed up the setting process, I strongly recommend avoiding the refrigerator. Cold air makes the caramel bits and drizzle turn hard and chewy. For the best ‘soft-bite’ experience, let them set naturally at room temperature for at least 2 hours before slicing.
  • 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.
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brownies with caramel and a pecan on top.

Turtle Brownies Recipe

5 from 6 votes
The perfect homemade brownie recipe full of caramel and pecans.

Recipe Video

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 16 brownies
Serving Size 1 brownie
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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.
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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
Author Dorothy Kern

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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. But thaw completely to room temperature before eating.

How do I get a fudgy texture?

The key is to slightly under-bake the brownies. Pull them out at the 23-minute mark when the toothpick still has a few crumbs attached.

Should I refrigerate turtle brownies?

No, I do not recommend refrigerating them as it will cause the caramel to harden. Store them at room temperature in an airtight container instead.

Can I use chocolate chips instead of baking bars?

You can, but a combination of unsweetened and semi-sweet baking chocolate provides a richer, more professional flavor and texture.

How do I melt the caramel drizzle?

Melt 1/4 cup of caramel bits with a splash of milk in the microwave in 30-second increments until smooth and pourable.

process shot of turtle brownies.
process shot of turtle brownies.
process shot of turtle brownies.
process shot of 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.

Other Brownie Recipes

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

  3. These brownies look beyond delicious. I would have a really hard time keeping them in the freezer, especially over a weekend, but your Mom totally deserves these. Yum!

    Reply

  4. Happy Birthday to your mom! What a sweet story of you and your mom and your lil turtle. I’ve never heard or had turtle candies. I am so missing out and need to Google them this sec? I feel like I need to get on the bandwagon. Any who these look amazing! Totally need to make them for my dad’s bday! Thanks Dorothy!

    Reply