From Scratch Turtle Brownies
Indulge in the ultimate treat with these decadent From Scratch Turtle Brownies, a rich and gooey dessert that combines layers of fudgy homemade brownie, buttery caramel, toasted pecans, and a luscious chocolate drizzle. Made with real bittersweet chocolate, these brownies are crafted from simple pantry staples yet deliver bakery-worthy flavor. The caramel layer, created by melting candies with a touch of cream, adds an irresistible gooey center, while the toasted pecans provide a satisfying crunch. Perfect for gatherings, holidays, or an everyday indulgence, these turtle brownies are baked to perfection in just 35 minutes and yield 16 generously-sized squares. Whether you’re a chocolate lover or a caramel enthusiast, this recipe is sure to become a new favorite. Serve these crowd-pleasers as-is or pair them with a scoop of vanilla ice cream for extra decadence!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 8 oz bittersweet chocolate (chopped or chips)
- 1.5 cups granulated sugar
- 0.5 cup brown sugar (packed)
- 3 pieces large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 tsp salt
- 1 cup caramel candies (unwrapped)
- 2 tbsp heavy cream
- 1 cup pecans (toasted and chopped)
- 0.5 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
In a heatproof bowl set over a pot of simmering water, melt the butter and bittersweet chocolate together, stirring until smooth. Remove from heat and let cool slightly.
Whisk in the granulated sugar and brown sugar into the melted chocolate mixture until combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Pour half of the brownie batter into the prepared pan and spread evenly.
In a small saucepan over low heat, melt the caramel candies with the heavy cream, stirring constantly until smooth.
Drizzle the melted caramel over the brownie layer, spreading it evenly. Sprinkle the toasted pecans over the caramel layer.
Carefully spread the remaining brownie batter over the caramel and pecan layers, ensuring it completely covers the filling.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Avoid overbaking.
Remove the brownies from the oven and let them cool completely in the pan.
Melt the semisweet chocolate chips in the microwave in 15-second intervals, stirring between each interval until smooth. Drizzle the melted chocolate over the cooled brownies.
Once the chocolate drizzle is set, lift the brownies out of the pan using the parchment paper overhang. Cut into 16 squares and serve.
Nutrition Facts
Calories |
6981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.1 g | 437% | |
| Saturated Fat | 158.7 g | 794% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 1805 mg | 78% | |
| Total Carbohydrate | 994.0 g | 361% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 774.1 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 806 mg | 62% | |
| Iron | 43.9 mg | 244% | |
| Potassium | 3897 mg | 83% | |
*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.
