Indulge in Fudgy Turtle Brownies with Homemade Caramel

These Turtle Brownies are fudgy, decadent, and crowned with homemade caramel and pecans, making them a must-try dessert.

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Prep Time 20

Cook Time 25

Cooling Time 30

Total Time 1 15

Servings: 9 squares

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownies

10 tbsp Unsalted Butter Provides richness and moisture; substitute with margarine for a dairy-free option.
3/4 cup Granulated Sugar Sweetens the batter; no direct substitutes recommended.
1/2 cup Light Brown Sugar Adds moisture and a slight caramel flavor; can substitute with dark brown sugar.
3/4 cup Unsweetened Cocoa Powder Provides chocolate flavor; use Dutch-processed cocoa for a milder taste.
1/2 tsp Salt Balances sweetness.
1 tbsp Instant Coffee Granules Enhances chocolate flavor; can omit if sensitive to caffeine.
1/2 tsp Baking Powder A leavening agent for texture.
2 large Eggs Binds the ingredients; use cold eggs.
2 tsp Vanilla Extract Adds flavor depth; no substitutes necessary.
2/3 cup All-Purpose Flour Provides structure; use gluten-free flour for gluten-free option.
1/2 cup Semi-Sweet Chocolate Chips Adds sweetness and texture; swap with dark chocolate for richer taste.
1/2 cup Chopped Pecans Adds crunch; omit for nut-free version.

For the Caramel Sauce

1 cup Light Brown Sugar Adds sweetness and depth.
6 tbsp Unsalted Butter Adds creaminess to the sauce.
1/2 cup Heavy Cream Creates rich caramel texture; use coconut cream for non-dairy.
1 tsp Vanilla Extract Enhances caramel flavor.

Equipment

Medium saucepan
large mixing bowl
9x9 or 8x8 baking pan
Spatula
Wire Rack

Method

Step-by-Step Instructions for Turtle Brownies

Preheat your oven to 350°F (175°C) and prepare a baking pan lined with aluminum foil, lightly greased.
Melt 10 tablespoons of unsalted butter in a saucepan over medium heat until light brown and nutty.
Combine melted butter with granulated sugar, light brown sugar, cocoa powder, salt, coffee, and baking powder. Let rest for 5 minutes.
Mix in cold eggs and vanilla extract until the batter is shiny and smooth.
Gently fold in all-purpose flour, then add chocolate chips and chopped pecans.
Pour the batter into prepared pan, bake for 20-25 minutes until a toothpick comes out with moist crumbs.
Cool brownies completely on a wire rack.
Prepare caramel by cooking brown sugar, butter, and cream over low-medium heat for around 8 minutes until thick.
Drizzle caramel over cooled brownies and garnish with pecans and chocolate chips. Refrigerate for at least 30 minutes.
Slice the brownies into 9 squares and serve with vanilla ice cream.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1.5mg

Notes

For best texture, use high-quality cocoa powder and chocolate chips. Allow brownies to cool completely for perfect fudgy squares.

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