Turtle Brownies Recipe

Ingredients

• 10 tablespoons unsalted butter ((140g))
• 1¼ cup granulated sugar ((250g))
• ½ cup unsweetened cocoa powder ((50g))
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• ¾ cup all-purpose flour ((90g))
• 1 cup pecans (toasted and chopped, divided (120g))
• 1 cup thick caramel sauce ((240mL))
• ½ cup semisweet chocolate chips ((90g))

Steps

1. 1

   Preheat the oven to 350°F. Spray an 8×8-inch baking pan with non-stick baking spray. If you like, line it with parchment paper to remove the brownies easily.

2. 2

   In a medium saucepan, heat the butter over medium heat for 3 to 4 minutes, swirling occasionally just until it’s melted. Remove from the heat, add the sugar and cocoa, and whisk until no dry streaks remain, about 30 seconds. Add the eggs, vanilla, and salt and whisk vigorously for 30 seconds.

3. 3

   Add the flour and stir together with a silicone or rubber spatula until a few dry streaks remain. Add ½ cup (60g) of the pecans and gently fold together until fully combined. Pour the batter into the prepared pan and spread into an even layer.

4. 4

   Bake for about 22 to 25 minutes, until a toothpick inserted into the center has a few moist crumbs. (This will make a fudgy brownie. Continue to cook for 3 to 5 more minutes for a cakey brownie.) Let the brownies cool completely in the pan, for about 1 hour and 30 minutes.

5. 5

   Dollop the caramel over top and spread into an even layer. Sprinkle with the chocolate chips, and the remaining ½ cup (60g) of pecans. If the caramel is very soft or runny, chill the pan in the refrigerator for 30 to 60 minutes before cutting.