Dark chocolate, toasted pecans, and gooey caramel sauce ensure these turtle brownies will steal the spotlight at any gathering. Between the fudgy, melt-in-your-mouth brownie base, crunchy nuts, melty chocolate chips, and sticky-sweet caramel layer, each bite is full of pleasing texture and flavor!
But despite tasting like they came from a fancy bakery, these caramel turtle brownies are a snap to make at home. All you need are 10 staple ingredients—most of which you probably have in the pantry. For more brownie recipes, check out my classic brownie recipe, peanut butter brownies, and brownie bites.
Ingredients
Unsalted butter — you’ll melt the butter at the start of the recipe, so there’s no need to set it out to soften!
Granulated sugar — plain white sugar sweetens the brownie batter.
Unsweetened cocoa powder — be sure to use unsweetened cocoa, not a hot cocoa mix.
Large eggs — make sure to bring your eggs to room temperature. Cold eggs can solidify the melted butter, making the batter hard to stir together and creating lumps of butter. To warm them quickly, soak the eggs in warm water for about 5-10 minutes while you measure out your other ingredients.
Vanilla extract — a good vanilla extract makes decadent brownies by enhancing the chocolate flavor of the cocoa powder.
All-purpose flour — if you don’t have a kitchen scale, use the spoon-and-sweep method to ensure the proper ratio of dry ingredients to wet ones.
Pecans — you can save the whole pecan halves for another occasion; chopped pecan pieces are typically cheaper and will help you skip the chopping step.
Thick caramel sauce — the caramel for these brownies should be spreadable rather than having a thin, drizzly consistency.
Semisweet chocolate chips — I love the rich, dark flavor of semisweet chocolate chips. Feel free to use dark, bittersweet, milk, or even mini chocolate chips, or chop up one of your favorite chocolate bars instead.
What’s The Best Type Of Cocoa Powder To Use?
Either natural unsweetened cocoa powder or Dutch-processed cocoa powder will work. I typically reach for Dutch-processed, which undergoes an alkalinizing process. This helps neutralize the natural acidity of the cacao beans, leaving you with a less bitter, more chocolate-forward flavor. You can also use black cocoa powder (the kind used to make Oreos) if you want a super intense chocolate brownie!
Can I Use A Store-Bought Caramel Sauce?
Yes! Just note that it’s best to use a jarred caramel sauce that is thick and spreadable, not a thinner sauce that is intended to be drizzled. Look for jars labeled as “caramel topping” instead of sauce. You can also use my homemade caramel sauce recipe—to make it spreadable, reduce the amount of heavy cream by half (i.e., use ½ cup (120mL) of cream rather than the 1 cup (240mL) called for in the recipe).
How To Make Turtle Brownies
1. Preheat the oven to 350°F. Spray an 8×8-inch baking pan with non-stick baking spray, then line it with parchment paper for easy removal (optional). In a medium saucepan, heat the butter over medium heat for 3 to 4 minutes, swirling occasionally just until it’s melted.
2. Remove the pan from the heat, then add the sugar and cocoa to the melted butter and whisk until no dry streaks remain—about 30 seconds.
3. Add the eggs, vanilla, and salt and whisk vigorously for 30 seconds.
4. Add the flour and stir together with a silicone or rubber spatula until a few dry streaks remain.
5. Add ½ cup (60g) of the pecans and gently fold together until fully combined.
6. Pour the brownie batter into the prepared pan and spread it into an even layer. Bake brownies for about 22 to 25 minutes, until a toothpick inserted into the center has a few moist crumbs. Transfer to a wire rack and let the brownies cool completely in the pan for about 1 hour and 30 minutes.
7. Dollop the caramel over the top of the homemade brownies and spread it into an even layer using the back of a spoon or offset spatula.
8. 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.
Can I Leave Out The Nuts?
Yes! While pecans are a key component for making turtle candies (the Southern candy this brownie recipe is based on) look like their namesake, you’re more than welcome to omit them, swap them out for another type of nut, or use another mix-in like dried fruit instead.
How To Store
Allow the finished turtle brownies to cool completely before transferring them to an airtight container. They should keep well at room temperature for up to 5 days.
Pro Tips For Making This Recipe
- Fully line your baking pan. Place two 8-inch-wide pieces of overlapping parchment paper, leaving them long enough overhang to create a “sling” (about 12 inches long). Once the caramel-topped brownies are cooled, use the flaps to lift out the whole batch in a single, seamless piece. (Is your parchment paper rolling up on you? Don’t get frustrated! Just crumple it up into a ball in your hands, then smooth it back out.)
- The bake time indicated in the recipe card will make a fudgy brownie. If you prefer a cakier brownie consistency, continue to cook the brownies for another 3 to 5 minutes or until a toothpick inserted comes out mostly clean.
- To make the caramel topping easier to spread, add boiling water to a large bowl, then submerge the jar (being careful not to let water splash in). Give the caramel a stir every few minutes until it is warm enough to easily spread over the brownies. (You can also heat the caramel sauce in a saucepan on the stovetop over medium-low heat or in the microwave—just make sure you go slowly so you don’t burn it!)
- Sprinkle the tops of your brownies with flaky sea salt. This adds delicious flavor for a salted caramel-like finish.
Frequently Asked Questions
It’s possible that you added too much flour or overbaked the brownies. Whenever possible, I recommend using a kitchen scale for measuring ingredients for baking—dry ingredients like flour can settle, so volume measurements have quite a bit of variability. If you don’t have one, fluff your flour and gently spoon it into a dry measuring cup until it is overflowing, then use a straight edge (like a butter knife) to level it off.
I also recommend investing in an oven thermometer—the built-in sensors can be misleading, and using too high a temperature can dry them out. Make sure to keep a close eye on the brownies as they bake, checking at around 22 minutes to see how quickly they’re cooking.
Absolutely! In fact, I recommend making them at least 4-5 hours ahead of when you plan on serving them to give them plenty of time to cool and set up before slicing. For more turtle candy-inspired desserts that you can also make ahead, try my turtle cheesecake and turtle cookies!
They sure can! Place a layer of parchment paper on top of the brownies (to prevent the caramel from sticking), followed by a few layers of plastic wrap to ward off freezer burn, and place them in a freezer-safe zip-top bag. Freeze for up to 2 months. Allow them to defrost at room temperature for a few hours before serving.
If you love this recipe try these out!
If you’ve tried this Turtle Brownies recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Turtle Brownies Recipe
Equipment
- 8×8-inch baking pan
- Nonstick baking spray
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Fully line your baking pan. Place two 8-inch-wide pieces of overlapping parchment paper, leaving them long enough overhang to create a “sling” (about 12 inches long). Once the caramel-topped brownies are cooled, use the flaps to lift out the whole batch in a single, seamless piece. (Is your parchment paper rolling up on you? Don’t get frustrated! Just crumple it up into a ball in your hands, then smooth it back out.)
- The bake time indicated in the recipe card will make a fudgy brownie. If you prefer a cakier brownie consistency, continue to cook the brownies for another 3 to 5 minutes or until a toothpick inserted comes out mostly clean.
- To make the caramel topping easier to spread, add boiling water to a large bowl, then submerge the jar (being careful not to let water splash in). Give the caramel a stir every few minutes until it is warm enough to easily spread over the brownies. (You can also heat the caramel sauce in a saucepan on the stovetop over medium-low heat or in the microwave—just make sure you go slowly so you don’t burn it!)
- Sprinkle the tops of your brownies with flaky sea salt. This adds delicious flavor for a salted caramel-like finish.
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