Chocolate Turtle Brownies
Indulge in the ultimate dessert decadence with these irresistibly gooey Chocolate Turtle Brownies! This recipe combines three layers of pure bliss: rich, fudgy homemade brownie batter, a luscious caramel and crunchy pecan filling, and a drizzle of silky milk chocolate ganache to top it all off. Perfectly balancing sweetness and texture, these brownies are a showstopper for holidays, parties, or any dessert-lover's occasion. Ready in under an hour, the recipe uses simple pantry staples like cocoa powder, semi-sweet chocolate, and vanilla extract, while the addition of caramel sauce and pecans makes every bite unforgettable. Whether you’re hosting a crowd or treating yourself, these turtle brownies are guaranteed to satisfy your chocolate cravings. Keywords: chocolate turtle brownies, caramel brownies, homemade brownies, pecan brownies, fudgy brownies, chocolate dessert recipes.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 8 ounces semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 1.5 cups caramel sauce
- 1 cup pecans, chopped
- 0.5 cup milk chocolate chips
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 30-second intervals, stirring in between, until smooth. Let cool slightly.
In a large mixing bowl, whisk together the sugar and eggs until light and fluffy, about 2 minutes. Stir in the vanilla extract.
Gradually mix in the melted chocolate mixture until well combined.
Sift the flour, cocoa powder, and salt into the wet ingredients and gently fold until just combined. Do not overmix.
Spread half of the brownie batter evenly into the prepared pan. Bake for 10-12 minutes, or until the surface is just set.
While the brownies are baking, warm the caramel sauce slightly in the microwave to make it pourable (if needed). Set aside.
Remove the pan from the oven, then pour the caramel sauce evenly over the partially baked brownie layer. Sprinkle chopped pecans over the caramel.
Dollop the remaining brownie batter over the caramel layer and use a spatula to gently spread it to cover as much as possible.
Bake for an additional 20-25 minutes, or until the top is set and a toothpick inserted into the brownie (not the caramel layer) comes out with a few moist crumbs.
Let the brownies cool completely in the pan on a wire rack.
In a small microwave-safe bowl, melt the milk chocolate chips with the heavy cream in 15-second intervals, stirring after each, until smooth. Drizzle the chocolate mixture over the cooled brownies.
Once the drizzle is set, cut the brownies into squares and serve. Enjoy!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 58.9 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
