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Turtle Brownies

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Fudgy, chewy brownies topped with a luscious homemade caramel sauce, crunchy pecans, and extra chocolate chips.

Ingredients

Scale
  • 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
  • 1 cup light brown sugar (for caramel)
  • 6 tbsp unsalted butter (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 1 tsp vanilla (for caramel)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9×9 or 8×8 inch baking pan with aluminum foil, leaving an overhang on the sides.
  3. Lightly spray or grease the foil with cooking spray or butter.
  4. Place 10 tablespoons of unsalted butter into a medium saucepan.
  5. Cook the butter over medium heat, stirring occasionally, until it turns a light brown/caramel color, about 5-10 minutes.
  6. Keep a close eye on the butter to prevent burning.
  7. Pour the browned butter into a large mixing bowl.
  8. Add 3/4 cup granulated sugar, 1/2 cup light brown sugar, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon salt, 1 tablespoon instant coffee granules, and 1/2 teaspoon baking powder to the bowl.
  9. Stir until all ingredients are combined.
  10. Allow the mixture to rest for 5 minutes, or until it has cooled down slightly.
  11. Stir in the 2 cold large eggs and 2 teaspoons vanilla extract.
  12. Mix until the batter has a nice sheen.
  13. Fold in 2/3 cup all-purpose flour until just combined; do not overmix.
  14. Add 1/2 cup semi-sweet chocolate chips and 1/2 cup chopped pecans to the batter.
  15. Stir until combined.
  16. Pour the brownie batter into the prepared pan.
  17. Bake for 20-25 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
  18. Remove the brownies from the oven and allow them to cool completely in the pan.
  19. To make the caramel sauce, add 1 cup light brown sugar, 6 tablespoons unsalted butter, and 1/2 cup heavy cream to a saucepan.
  20. Cook over low-medium heat, stirring occasionally, until the mixture thickens, about 8 minutes.
  21. If the sauce isn't thickening, increase the heat slightly and whisk constantly.
  22. Remove the caramel sauce from the heat.
  23. Stir in 1 teaspoon vanilla.
  24. Transfer the caramel sauce to a container and place it in the refrigerator to firm up and cool.
  25. Once the brownies are completely cool, drizzle the cooled caramel sauce evenly over the top.
  26. Sprinkle additional chopped pecans and semi-sweet chocolate chips over the caramel.
  27. Place the brownies in the refrigerator for at least 30 minutes to allow the toppings to set.
  28. Slice into 9 brownies and serve.

Notes

Ensure your butter is truly browned for the best flavor; use a light-colored pan to monitor.
Do not overmix the flour into the batter to keep the brownies tender.
Allow brownies to cool completely before cutting for clean slices.
Chill the finished brownies to help the caramel set nicely.

Find it online: https://timelesscrumb.com/turtle-brownies/