Fudgy turtle brownies


Turtle Brownies_2Let’s be honest: Sometimes you just want to eat chocolate. And there are many different types of chocolate you can go for. Will it be a single piece of chocolate candy? Or maybe you like to go with something a little colder and grab a chocolate ice cream.

There are literally hundreds of chocolate options available to you. But if you’re looking for a truly decadent option, let me recommend these turtle brownies. They’re fudgy, oozing with caramel, and have the perfect crunch from the pecans inside and on top.

Fair warning: You may go into a sugar coma after one of these bad boys.

Servings: Makes a 9×13 pan’s worth

2 sticks unsalted butter, melted
2 cups granulated sugar
¾ cup unsweetened cocoa powder
4 large eggs
2 teaspoons vanilla extract
1 cup flour
½ teaspoon baking powder
½ teaspoon kosher salt
¼-½ teaspoon cinnamon
1¼ cup semi-sweet chocolate chips
1¼ cups pecans, roughly chopped
¾ cup caramel (store bought is fine)

Chocolate frosting:
6 tablespoons unsalted butter, softened
¼ cup + 2 tablespoons unsweetened cocoa powder
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1½ cups powdered sugar
2-3 tablespoons milk

Turtle Brownies_3Directions:

  1. Preheat the oven to 350°F.Lightly spray a 9×13-inch pan with nonstick cooking spray. Set aside.
  2. To make the brownies: Add butter, sugar, and cocoa powder to a stand (or hand-held) mixer, and beat at medium speed for 2 minutes. Add eggs to the batter one at a time, beating after each addition until just incorporated. Beat in the vanilla.
  3. In a separate bowl, mix together the flour, baking powder, salt, and cinnamon. Then beat the dry ingredients into the wet ingredients until just combined.
  4. Add one cup of the semi-sweet chocolate chips and ¾ cup chopped pecans to the batter and stir until just combined. Pour batter evenly into the pan.
  5. Bake for 30-35 minutes. Let the pan cool for 5 minutes, and then poke holes all over with a skewer. Pour ½ cup of the caramel over the baked brownies and spread it into holes with a spatula. Refrigerate the brownies for about one hour or freeze for about 30 minutes to let the caramel set.
  6. Meanwhile, prepare the chocolate frosting: Beat the butter, cocoa, corn syrup, and vanilla in small bowl until blended. Add the powdered sugar and two tablespoons of milk. Beat until smooth, adding additional milk if needed to reach spreading consistency.
  7. Once the caramel has set, frost the brownies with the chocolate frosting. Sprinkle evenly with ½ cup of the chopped pecans and ¼ cup of the chocolate chips. Drizzle with ¼ cup of the caramel.
  8. You can serve immediately, or refrigerate to allow the frosting to set so that the brownies are easier to cut.

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