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brownie with caramel and chocolate and a pecan on top on parchment paper
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Turtle Brownies

Servings 16
Author Dorothy Kern

Ingredients

  • 2 ounces unsweetened baking chocolate coarsely chopped
  • 5 ounces semi-sweet baking chocolate coarsely chopped, divided
  • 3/4 cup unsalted butter + 1 tablespoon divided
  • 1 3/4 cups sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder regular or Special Dark or a combo
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans
  • 3/4 cup caramel bits see note
  • 1/4 cup caramel bits or 6 caramel squares unwrapped
  • 2 teaspoons milk regular, low- or fat-free
  • 16 pecan halves

Instructions

  • Preheat oven to 350°F. Spray a 9x9” 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 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.