Caramel Turtle Brownies
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
These caramel turtle brownies are gooey, fudgy, rich and downright decadent! These fudgy homemade brownies get toasted pecans stirred into the batter and topped with caramel sauce after baking. And the best part is they can be mixed in less than 30 minutes!
If you have a weakness for brownies like I do, then you’ve been warned about these brownies. I don’t believe I have a big sweet tooth, so when I couldn’t stop eating these caramel turtle brownies then you know just how good they are.
I used this homemade brownie recipe and decided to take it one step further and turn them into turtle brownies. You know like the turtle candy? So that means I stirred in some chopped, toasted pecans before baking the brownies. And then spread some caramel sauce, after they come out of the oven. And then sprinkled on some more pecans and a little sea salt on top. Pure chocolate heaven.
Salty. Sweet. Crunchy. Gooey. Fudgy. Literally all the best dessert adjectives. These caramel pecan brownies are going to knock your socks off. I promise you that. These are I dare say, some of the best brownies you will ever eat. Like I saw, you’ve been warned.
Why These Turtle Brownies Are The Best Ever
- 100% from scratch – no boxed mix needed
- Toasting the pecans brings out the flavor making these super flavorful
- Combination of salty and sweet
- Quick To Whip Up
Ingredients Needed
Here is what you need to gather from the fridge and pantry for your caramel pecan brownie recipe:
- Flour
- Salt
- Baking Powder
- Eggs
- Sugar (both brown and granulated)
- Oil – I used canola oil, but vegetable oil also works. Or other neutral-tasting oils also work.
- Butter – I always use unsalted butter, so I can control the amount of salt and unsalted butter vs. salted butter is fresher.
- Dutch process cocoa powder – Dutch cocoa powder vs. natural unsweetened cocoa powder is less acidic and will give a richer chocolate taste.
- Chocolate – I recommend semi-sweet or bittersweet chocolate bars that you need to chop as opposed to chocolate chips which have stabilizers and can prevent them from melting.
- Pecans – I recommend toasting them first, and then chopping them up. Toasting your nuts first will bring out the flavors of the pecans.
- Caramel – You can use store-bought, or make your own caramel sauce.
How To Bake These Caramel Turtle Brownies
Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
Heather’s Baking Tip
To get the brownie texture you want to make sure to measure your flour correctly. Too much flour = cakey, dry brownie. I recommend measuring your flour by weight and using a kitchen scale. If measuring by volume, then be sure to stir your flour first as it can settle in the bag. Spoon the flour into your measuring cup and then level it off. Do not scoop directly from the bag. Make sure to NOT pack it down, or shake the cup which can cause too much flour to settle into your cup.
Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, brown sugar, oil, and vanilla.
Heather’s Baking Tip
Make sure your eggs are at room temperature. If you introduce the melted butter into the cold eggs, it could cause your butter to solidify and your batter to separate. I place my eggs in a bowl of warm water for 10 minutes before using and they are good to go!
Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine.
Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined. You want to make sure to not overmix or your brownies will come out tough and overly chewy.
Add pecans. Stir in the 3/4 cup chopped pecans. You want to set aside 1/4 cup pecans to sprinkle on the brownies after they’re done baking.
Spread batter in the pan. Using a spatula go ahead and spread the batter into your prepared 9×13 baking pan.
Bake brownies. Bake your brownies for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
Add caramel sauce. Drizzle warmed caramel sauce over the brownies when they come out of the oven.
Sprinkle with pecans. Sprinkle with remaining 1/4 cup pecans. Let sit for 15 minutes before cutting the brownies in order to let the caramel sauce set up.
Recipe FAQ’s
Homemade turtle brownies can be stored covered, at room temperature for up to 3 days. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit.
You can use either for this chocolate brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.
I haven’t tried but I would freeze these without the caramel topping. Freeze, in a covered container or bag, for up to 3 months. Then when ready to enjoy, let thaw at room temperature and top with the caramel and extra pecans.
More Recipes To Enjoy
If you’re craving more chocolate be sure to try my fun and easy Cookie Monster cookies, chock full of chocolate chips and cookies!
Or make some fun and easy chocolate covered strawberries for a quick sweet treat!
Let’s Bake Together!
Subscribe to my newsletter to never miss a new recipe or baking challenge! And if you bake one of my recipes be sure to tag me on Instagram. You can also follow along with me on Facebook and You Tube.
Caramel Turtle Brownies
Ingredients
- 1 cup plus 2 tablespoons (160 g) all-purpose flour spooned and leveled
- 1 teaspoon salt
- ½ teaspoon baking powder
- 4 large eggs at room temperature
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- ½ cup (120 ml) canola oil
- 2 teaspoons vanilla extract
- ½ cup (1 stick, 113 g) unsalted butter
- 8 ounces semi-sweet or bittersweet chocolate, chopped
- ¼ cup (25 g) Dutch process cocoa powder
- 1 cup (114 g) toasted, chopped pecans divided
- 3/4 cup caramel sauce store-bought or homemade
- coarse sea salt for sprinkling on top
Instructions
- Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350°C (180°C). Line an 9"x13” pan with parchment paper, or grease with non-stick cooking spray. See note below about using a metal or glass pan.
- Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
- Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla.
- Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine.
- Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
- Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined. Stir in 3/4 cup of the pecans.
- Bake brownies. Spread batter into the prepared pan and bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Transfer the pan to a wire rack to cool completely before cutting into bars and serving.
- Add caramel sauce. Drizzle caramel sauce over the brownies when they come out of the oven. Sprinkle with the remaining ¼ cup pecans and a sprinkle of sea salt.. Let sit for 15 minutes before cutting the brownies in order to let the caramel sauce set up.
Notes
- Storage: Keep brownies, stored at room temperature in an airtight container for up t0 3 days. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit.
- Freezing: For these turtle brownies I would freeze without the caramel topping. Once they are cooled, store them in a freezer plastic bag for up to 3 months. When ready to eat I let them sit at room temperature for a bit, then top with the caramel sauce and pecans. They will thaw quickly.
- Pan: You can use either for this chocolate brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.
- Dutch Cocoa Powder – Although you could substitute Dutch cocoa powder with natural unsweetened I’m begging you don’t! Dutch cocoa powder is less acidic and will create a darker, richer chocolate taste.
- Chocolate – The key to these brownies being ultra rich and fudgy is because melted chocolate gets stirred in with the cocoa powder. I use either semi-sweet or bittersweet chocolate and then chop it so it melts into the butter easily. I love Ghiradelli – it’s quality and always available in my grocery stores. I don’t recommend using chocolate chips as they have stabilizers in them that might prevent them from melting into the butter as nicely.
- Canola Oil – I always use canola oil, or sometimes vegetable oil. Just keep in mind any oil will work but some may impart flavor to the brownies.
Can these be made using a 9×9 pan?
Yes you can just cut the recipe in half.
thanks for sharing
These brownie bars look so moist and delicious! I love the addition of caramel…what a perfect combination. I’m having family over this week and I’m definitely inspired now to make these. Thank you!
Thanks Tammy enjoy 🙂
These are phenomenal! So delicious! I love making homemade brownies and these tasted so great and were easy to make!!
Thanks Amanda! Glad you loved them!
All my faves in 1 dessert. I love the sweet and salty combo of flavors ~ I can’t wait to try this recipe.
couldn’t agree more Amy 🙂
These brownies were pure decadence! They had the perfect fudgy texture, and the caramel really added a delicious touch.
Thanks Amanda so glad you loved them as much as we did!
Thanks Amanda! We agree 🙂
Your recipe looks super delicious. I have to try your amazing recipe. Love that it is gooey and fudgy and chocolaty.
Thanks Veena!
I love brownies. I love caramel, and I love turtle chocolates. So these were meant to be in my life! Making them as soon as I get all the ingredients!
Wonderful enjoy making them Colleen 🙂
These brownies are so decadent and delicious! Perfect for when you want brownies but a little more fancy!
Couldn’t agree more 🙂
Brownies never tasted so good. This recipe is perfect and easy to make, and I cannot wait to bake these brownies again!
Thanks Enri! Glad you loved them 🙂
I love a brownie with caramel and nuts. These loaded brownies are my kids favorite too!
Aw glad to hear that Lisa!
Honestly these were the best brownies I’ve ever tried, the gooey topping and nuts just added to much texture and flavour!
That’s so great to hear Freya!