Chocolate Turtle Brownies
Ultra-fudgy chocolate brownies layered with homemade salted caramel, crunchy pecans, and a glossy milk chocolate drizzle. The ultimate decadent dessert that looks bakery-quality but is surprisingly achievable at home!
- Prep Time: 45 minutes
- Cook Time: 20-22 minutes
- Total Time: 3 hours
- Yield: 16 squares
- Category: Dessert
- Cuisine: American
Ingredients
For the Brownies:
8 tablespoons (113g) unsalted butter
1 cup (6oz) semisweet chocolate, chopped
2 tablespoons oil (canola, vegetable, or olive oil)
1/3 cup (40g) powdered sugar
3/4 cup + 2 tablespoons (168g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/3 cup (35g) Dutch process cocoa powder
1/2 cup (60g) all-purpose flour
1/2 teaspoon salt
For the Chocolate Turtle Topping:
1 cup (192g) granulated sugar
8 tablespoons (113g) unsalted butter, room temperature
1/4 cup heavy cream, room temperature
3/4 to 1 teaspoon salt
1 cup (120g) whole pecans, roughly chopped
4oz (2/3 cup) milk chocolate
1 1/2 teaspoons oil (canola, vegetable, or olive oil)
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×9 inch square pan with parchment paper.
2. Melt butter and semisweet chocolate together over low heat. Remove from heat and stir in oil. Set aside to cool slightly.
3. Whisk eggs, powdered sugar, and granulated sugar for 1–2 minutes until slightly foamy. Add vanilla extract.
4. Pour in melted chocolate mixture and whisk until smooth.
5. Fold in cocoa powder, flour, and salt until just combined. Do not overmix.
6. Pour batter into pan and bake 20–22 minutes until top is shiny and center barely jiggles.
7. Cool completely for 1 hour at room temperature, then refrigerate.
8. In a pot, melt sugar over medium-low heat until amber and smooth. Add butter one tablespoon at a time, stirring constantly.
9. Slowly add heavy cream while stirring; remove from heat and stir in salt. Strain for smoothness.
10. Pour caramel over cooled brownies and spread evenly. Add chopped pecans.
11. Melt milk chocolate with oil until glossy; drizzle or spread over caramel-pecan layer.
12. Refrigerate for 1–2 hours until set. Cut into 16 squares and serve.
Notes
Store brownies in an airtight container in the refrigerator for up to 5 days.
Freeze individually wrapped squares up to 3 months.
Ensure caramel ingredients (butter and cream) are room temperature to prevent seizing.
Do not overmix batter once flour is added—this keeps brownies fudgy.
Cool brownies completely before layering to maintain clean layers.
Oil in melted chocolate helps retain shine and soft texture when chilled.
Find it online: https://sweetcraftrecipes.com/chocolate-turtle-brownies/