Quick Turtle Brownies
Rich, fudgy brownies layered with smooth homemade caramel, crunchy pecans, and a silky chocolate drizzle. These decadent Turtle Brownies are easy to make, perfect for sharing, and ideal for satisfying a sweet tooth while offering fiber and healthy fats.
Equipment
- 1 x Small saucepan
- 1 × candy thermometer
- 1 × 9×9-inch (23×23 cm) baking pan
- 2–3 × Mixing bowls
- 1 × Microwave-safe bowl (for chocolate drizzle)
Ingredients
For the Caramel:
- 1 cup 200 g granulated sugar
- ¼ cup 60 ml water
- 2 Tbsp light corn syrup
- ¼ tsp table salt
- ¼ cup 60 ml heavy cream
- 3 Tbsp 42 g unsalted butter, cut into pieces
- 1 ½ tsp vanilla extract
For the Brownies:
- 1 ¼ cups 250 g granulated sugar
- ⅔ cup 83 g all-purpose flour
- ½ cup 50 g unsweetened cocoa powder
- ⅛ tsp baking powder
- ½ tsp table salt
- ½ cup 113 g unsalted butter, melted
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup 85 g milk chocolate chips
For the Topping:
- Caramel sauce from above
- ¾ cup pecans chopped
- ½ cup 85 g milk chocolate chips
- 2 Tbsp heavy cream
- Sea salt for sprinkling
Instructions
- Prepare the Caramel Base: In a small saucepan, combine 1 cup (200 g) granulated sugar, ¼ cup (60 ml) water, 2 tablespoons light corn syrup, and ¼ teaspoon salt. Stir gently over medium-low heat until the sugar is fully dissolved. If sugar crystals cling to the sides of the pan, lightly wet a pastry brush with water and sweep them away to prevent crystallization. This ensures a smooth caramel with no graininess.
- Cook the Caramel to Perfection: Increase the heat slightly, just below medium, and allow the sugar mixture to cook without stirring. Watch carefully as it changes from pale amber to a rich golden-brown color. Use a candy thermometer to monitor the temperature, aiming for 340–345°F (171–173°C). Achieving the correct temperature is essential for a thick, luscious caramel that will hold its shape on the brownies.
- Incorporate Cream Carefully: Remove the saucepan from heat. Slowly and cautiously drizzle in ¼ cup (60 ml) heavy cream. The mixture will bubble vigorously, so pour gradually and stir gently with a heatproof spatula. This step creates a smooth, creamy caramel base that is safe to handle and prevents splitting.
- Add Butter and Vanilla: Add 3 tablespoons (42 g) unsalted butter one piece at a time, stirring until fully melted and incorporated. Stir in 1 ½ teaspoons vanilla extract to finish. Allow the caramel to cool completely. To speed up the process, you can refrigerate it, but ensure it is still pourable before adding to the brownies.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch (23×23 cm) square baking pan or line it with parchment paper for easy removal. Ensuring the pan is prepared properly prevents sticking and helps achieve clean brownie edges.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 1 ¼ cups (250 g) granulated sugar, ⅔ cup (83 g) all-purpose flour, ½ cup (50 g) unsweetened cocoa powder, ⅛ teaspoon baking powder, and ½ teaspoon salt. Ensure the ingredients are evenly combined for a uniform batter.
- Combine Wet Ingredients: In a separate bowl, whisk together ½ cup (113 g) melted unsalted butter, 2 large room-temperature eggs, and 1 teaspoon vanilla extract. Using room-temperature eggs ensures smooth incorporation and helps the batter emulsify properly.
- Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in ½ cup (85 g) milk chocolate chips, distributing them evenly throughout the batter. Avoid overmixing to maintain a fudgy, tender brownie texture.
- Bake the Brownies: Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 23–25 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Do not overbake to ensure the brownies remain fudgy.
- Cool Slightly Before Topping: Allow the brownies to cool for about 20 minutes. They do not need to be fully cooled, but resting prevents the caramel and chocolate from melting excessively when applied.
- Spread Caramel Over Brownies: Pour the cooled caramel evenly over the brownies, spreading it carefully with a spatula to cover the entire surface. This creates the rich, gooey layer characteristic of Turtle Brownies.
- Add Pecans for Crunch: Sprinkle ¾ cup of chopped pecans over the caramel layer. Press lightly to help them adhere. The nuts provide a satisfying crunch and a nutty flavor that balances the sweet caramel and chocolate.
- Prepare Chocolate Drizzle: In a microwave-safe bowl, combine ½ cup (85 g) milk chocolate chips with 2 tablespoons heavy cream. Microwave on high for 25 seconds, then whisk until smooth and glossy. This creates a silky chocolate topping that complements the caramel and pecans.
- Drizzle Chocolate and Finish: Drizzle the melted chocolate over the pecan-covered caramel layer. Use a spoon or small spatula to create decorative swirls. Sprinkle a pinch of sea salt over the top to enhance the flavor and balance the sweetness.
- Slice and Serve: Allow the brownies to set for a few minutes before slicing. Cut into 12 equal squares using a sharp knife. Serve immediately for a warm, gooey dessert, or store as directed for later enjoyment.
Notes
- Carefully monitor caramel temperature (340–345°F / 171–173°C) to ensure a smooth, thick consistency.
- Use room-temperature eggs to create a fudgy, uniform brownie batter.
- Avoid overmixing the batter to prevent dense or tough brownies.
- Lightly toast pecans to enhance their flavor and crunch.
- Parchment paper in the baking pan ensures easy removal and cleaner edges.
- Homemade caramel is recommended over store-bought for richer flavor and proper thickness.
- Allow brownies to cool slightly before adding toppings to prevent caramel from running.
- Chocolate drizzle should be mixed with cream for a glossy, smooth finish.
- Adjust baking time if using a larger or smaller pan to maintain fudgy texture.
- Brownies can be reheated briefly for a warm, gooey dessert experience.
