Turtle Brownies Recipe
Fudgy brownies topped with caramel, pecans, and chocolate chips for the ultimate Turtle Chocolate Brownies.
Servings: 20 brownies
Calories: 294kcal
Ingredients
- 1 cup unsalted butter, melted
- 2 cups white granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon sea salt
- 1 cup semi-sweet chocolate chips, plus extra to decorate
- ½ cup pecans, roughly chopped, plus extra to decorate
- ½ cup store-bought or homemade salted caramel sauce, to decorate
Instructions
- Preheat the oven to 350 degrees F. Line a 9”x13-inch baking pan with non stick parchment paper and set aside.
- In a large bowl, combine the melted butter and sugar. Beat at medium speed for about a minute, or until the mixture is fully combined. It will appear grainy at this point, which is completely normal.1 cup unsalted butter, melted, 2 cups white granulated sugar
- Next, add the eggs and vanilla extract, then beat on high for two minutes, or until the mixture becomes light, thick, and pale in color.3 large eggs, 1 teaspoon vanilla extract
- Add in the cocoa powder, flour, and salt. Use a rubber spatula to gently fold everything together, ensuring all ingredients are fully incorporated and scraping the bottom of the bowl to catch any unmixed bits.1 cup cocoa powder, 1 cup all-purpose flour, 1 teaspoon sea salt
- Add the chocolate chips and chopped pecans to the brownie batter, then gently fold them in. Be careful not to over mix at this point.1 cup semi-sweet chocolate chips, plus extra to decorate, 1/2 cup pecans, roughly chopped, plus extra to decorate
- Pour the batter into the prepared baking pan and use the back of a spoon or an offset spatula to spread it into an even layer.
- Bake in the center of the preheated oven for 25 minutes. To check for doneness, insert a toothpick—if it comes out with a few moist crumbs attached, the brownies are ready. If there’s still wet batter, bake for a few more minutes and test again.
- Once baked, remove the brownies from the oven and allow them to cool completely in the pan.
- Once cool, scatter over the extra chocolate chips, chopped pecans, and drizzle over the salted caramel sauce before cutting into squares. You can also sprinkle a little sea salt over the brownies.1/2 cup store-bought or homemade salted caramel sauce, to decorate
Notes
- The great thing about this recipe is that it’s all made in one bowl! When it comes to mixing, you can do this by hand, with an electric hand mixer, or using a stand mixer fitted with the whisk attachment.
- For easier removal after baking, we recommend leaving a bit of parchment paper hanging over the edges of your pan when lining it.
- When incorporating the dry ingredients, make sure to scrape the bottom of the bowl thoroughly, as flour and cocoa powder can often settle there.
- Be careful not to overmix the brownie batter, as doing so can result in dry brownies.
- These brownies are more chewy than gooey, primarily due to the pan size and the thickness of the brownies. For gooier brownies, try using a 9-inch square pan. In our test oven, they bake perfectly in 27 minutes, but we suggest checking for doneness at 25 minutes since oven temperatures can vary. If you prefer gooier brownies, reduce the baking time slightly, or extend it for crispier edges.
