Description
Delight in these rich and indulgent Turtle Brownies, featuring fudgy brownies loaded with chocolate chips and pecans, topped with a luscious homemade caramel sauce, extra pecans, and chocolate chips for the perfect sweet and nutty finish.
Ingredients
Scale
Brownies
- 10 tbsp unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tbsp instant coffee granules
- 1/2 tsp baking powder
- 2 whole large eggs, cold
- 2 tsp vanilla extract
- 2/3 cup all purpose flour
- 1/2 cup semi sweet chocolate chips, plus more for topping
- 1/2 cup chopped pecans, plus more for topping
Caramel Sauce
- 1 cup light brown sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×9 or 8×8 inch baking pan with aluminum foil and lightly grease it with cooking spray or butter to prevent sticking. Set aside.
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter and cook it until it turns a light brown caramel color, about 5 to 10 minutes. Use a light-colored pan to monitor the color and stir frequently to avoid burning.
- Mix the Dry Ingredients with Butter: Pour the browned butter into a large mixing bowl. Add granulated sugar, light brown sugar, unsweetened cocoa powder, salt, instant coffee granules, and baking powder. Stir well to combine and let the mixture rest for 5 minutes to cool down slightly.
- Add Eggs and Vanilla: Stir in the cold eggs and vanilla extract to the cooled mixture. Beat the batter until it develops a shiny sheen.
- Incorporate Flour: Gently fold the all-purpose flour into the batter, stirring just until combined—avoid overmixing to keep brownies tender.
- Add Chocolate Chips and Pecans: Fold in the semi-sweet chocolate chips and chopped pecans until evenly distributed throughout the batter.
- Bake the Brownies: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 20 to 25 minutes, or until the surface is set and a toothpick inserted comes out clean with a few moist crumbs.
- Cool the Brownies: Remove brownies from the oven and allow them to cool completely in the pan before removing them to maintain their shape.
- Make the Caramel Sauce: Combine the light brown sugar, unsalted butter, and heavy cream in a saucepan over low to medium heat. Cook, stirring occasionally, for about 8 minutes or until the sauce thickens. If it does not thicken, increase heat slightly and whisk constantly. Remove from heat and stir in vanilla extract. Transfer to a container and refrigerate to cool and firm up.
- Assemble the Turtle Brownies: Once both brownies and caramel sauce are cooled, drizzle the caramel sauce generously over the brownies. Sprinkle extra chopped pecans and chocolate chips on top.
- Set the Topping: Place the brownies in the refrigerator for at least 30 minutes to allow the caramel to set perfectly.
- Serve: Slice the brownies into 9 pieces, serve, and enjoy the rich combination of chocolate, nuts, and caramel.
Notes
- Use a light-colored saucepan for browning butter to better monitor the color and avoid burning.
- Do not overmix the batter after adding flour to ensure fudgy brownies.
- Instant coffee granules enhance the chocolate flavor but can be omitted if desired.
- Allow the caramel sauce to fully cool and thicken for easier drizzling and better texture.
- Chilling the brownies after assembling helps the caramel set and improves cutting.
Nutrition
- Serving Size: 1 brownie (approx. 1/9th of recipe)
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
