Go Back
- 1 cup unsalted butter - 2 cups granulated sugar - 4 large eggs - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 cup pecans, coarsely chopped - 1 cup caramel sauce - 1 cup semi-sweet chocolate chips You can swap unsalted butter for coconut oil or margarine. This change keeps the brownies rich and moist. If you want a deeper flavor, use brown sugar instead of granulated sugar. It adds a hint of caramel taste. For a lighter option, use whole wheat flour or almond flour. These flours can change the texture but still taste great. You can also try gluten-free flour blends if needed. Feel free to mix and match! 1. Preheat your oven to 350°F (175°C). This helps the brownies bake evenly. 2. Prepare a 9x13 inch baking pan. Grease it with butter or line it with parchment paper. This makes removal easy later. 1. Melt 1 cup of unsalted butter in a medium saucepan over low heat. Stir it gently to avoid burning. 2. Once melted, remove from heat. Add 2 cups of granulated sugar and mix well. You want it smooth. 3. Let the mixture cool for a few minutes. Then add 4 large eggs one by one. Mix well after each egg. 4. Stir in 1 teaspoon of pure vanilla extract until blended in. 1. In another bowl, whisk together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. This step is key for good texture. 2. Gradually add the dry mix into the butter mixture. Use a spatula to stir gently. A few lumps are okay. 3. Carefully fold in 1 cup of coarsely chopped pecans and 1 cup of semi-sweet chocolate chips. This adds great flavor and crunch. 1. Pour half of the brownie batter into the prepared baking pan. Use a spatula to spread it evenly. 2. Drizzle half of the 1 cup of caramel sauce over the batter. Let some sauce seep in for pockets of gooeyness. 3. Spoon the remaining brownie batter on top, smoothing it out. Drizzle the rest of the caramel sauce on top. 4. With a knife or skewer, gently swirl the caramel into the brownie batter. This creates a lovely marbled effect. 5. Bake in the preheated oven for 25-30 minutes. A toothpick inserted should come out with moist crumbs, not wet. 6. Allow the brownies to cool completely in the pan on a wire rack before cutting them into squares. To avoid dry brownies, focus on the baking time. Start checking at 25 minutes. When a toothpick comes out with moist crumbs, they are done. Overbaking leads to dryness. Use room temperature ingredients to help with even baking. This includes eggs and butter. Mixing them well helps create a smooth batter. For a beautiful presentation, serve the brownies on a nice platter. Drizzle extra caramel sauce on top. This adds a rich look and taste. Sprinkle more chopped pecans for extra crunch and flair. Pairing your brownies with a scoop of vanilla ice cream is a great idea. The cold ice cream contrasts well with warm brownies. You can also try whipped cream or chocolate sauce. Overmixing can lead to tough brownies. Mix until just combined for the best texture. A few lumps are okay and won’t harm your brownies. If your brownies turn out undercooked, don’t panic. Bake them for a few more minutes. Check again with a toothpick. If it comes out clean, they are ready. {{image_4}} You can easily boost the flavor of your brownies. Adding a pinch of espresso gives them a rich depth. The coffee flavor pairs well with chocolate. Try it for a unique twist. You can also use different nuts. If you want a crunch, swap pecans for walnuts or almonds. Each nut brings its own taste and texture. Mix and match to find your favorite. Brownies taste great with various sauces. Instead of caramel, use chocolate or fudge sauce. This will give the brownies a rich, sweet finish. You can also try adding sea salt on top. The salt contrasts with the sweetness, creating a delicious balance. It is an easy way to elevate your treat. If you need gluten-free options, use almond flour instead of regular flour. This keeps the brownies moist and tasty. For a vegan version, swap eggs with flax eggs or applesauce. You can also use plant-based butter and dairy-free chocolate chips. These changes make the brownies fun for everyone to enjoy! To keep your brownies fresh, store them properly. You can keep them at room temperature. Just place them in an airtight container. This way, they stay soft and tasty. They will last about three days this way. If you want them to last longer, refrigerate them. Wrap them tightly in plastic wrap or place them in a container. They will stay fresh for up to a week in the fridge. If you want to save brownies for later, freezing is a great option. First, cool the brownies completely. Cut them into squares for easy serving. Wrap each square in plastic wrap, then place them in a freezer bag. This keeps them fresh and prevents freezer burn. Brownies can stay frozen for up to three months. When you're ready to enjoy them, thaw the brownies. You can leave them in the fridge overnight. For a quicker method, place them at room temperature for about an hour. Enjoy your delicious caramel pecan turtle brownies whenever you want! To check if your brownies are done, use a toothpick. Insert it into the center. If it comes out with moist crumbs, they are ready. If it comes out wet, bake a bit longer. Keep an eye on the time too. Generally, they take 25 to 30 minutes to bake. Yes, you can use homemade caramel sauce. The difference lies in flavor and texture. Store-bought sauce is often smoother and sweeter. Homemade sauce can have a richer taste and unique twist. It may also be thicker or thinner based on your recipe. Both options work well in these brownies. These brownies are called "turtle" brownies because they have caramel, chocolate, and nuts. The name comes from the turtle candies, which have similar flavors. The pecans add a nice crunch and flavor. The caramel gives a sweet, gooey texture, and the chocolate brings it all together. Caramel pecan turtle brownies can last about 3 to 5 days. Store them in an airtight container at room temperature. For longer freshness, keep them in the fridge. You can also freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn. This blog post guides you through making delicious turtle brownies. We covered the key ingredients, like butter, sugar, and chocolate, along with creative substitutes. I provided step-by-step instructions for mixing, baking, and adding fun flavors. Plus, there are tips for perfect texture and serving ideas. Enjoy experimenting with variations and storing tips for your brownies. Remember, baking is fun! Try new flavors and share your tasty results. Happy baking!

Caramel Pecan Turtle Brownies

Indulge in the ultimate dessert with these decadent caramel pecan turtle brownies! This rich recipe features gooey caramel, crunchy pecans, and luscious chocolate that will satisfy any sweet tooth. With just a few simple ingredients, you’ll create a heavenly treat that’s perfect for sharing or keeping all to yourself. Click through for the full recipe and bring this delightful dessert to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

1 cup (2 sticks) unsalted butter

2 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup pecans, coarsely chopped

1 cup caramel sauce (can use store-bought or homemade)

1 cup semi-sweet chocolate chips

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it with butter or lining it with parchment paper for easier removal after baking.

    In a medium saucepan, melt the unsalted butter over low heat. Once fully melted, remove the saucepan from the heat and add the granulated sugar, stirring continuously until the mixture is completely combined and smooth.

      Let the butter and sugar mixture cool for a couple of minutes. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract until fully blended.

        In a separate mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk these dry ingredients together until well mixed.

          Gradually incorporate the dry mixture into the butter mixture. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.

            Carefully fold in the chopped pecans and semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the brownie batter.

              Pour half of the brownie batter into the prepared baking pan. Use a spatula to spread it out evenly across the bottom.

                Drizzle half of the caramel sauce over this layer of brownie batter, letting some of the sauce seep into the batter for delightful pockets of caramel.

                  Spoon the remaining brownie batter over the caramel layer, smoothing it out as needed. Finally, drizzle the rest of the caramel sauce on top.

                    With a knife or skewer, gently swirl the caramel into the brownie batter, creating a beautiful marbled effect without fully blending them.

                      Bake in your preheated oven for 25-30 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs (they should not be wet).

                        Once baked, allow the brownies to cool completely in the pan on a wire rack before cutting them into squares.

                          Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 24

                            - Presentation Tips: Serve the brownies on a decorative platter and drizzle with extra caramel sauce for a luscious touch. For added texture and visual appeal, sprinkle some extra chopped pecans on top. To elevate the dessert experience, pair with a scoop of creamy vanilla ice cream! Enjoy your indulgent treat!