These decadent Turtle Brownies are a delightful fusion of rich chocolate, gooey caramel, and crunchy pecans. Perfect for any occasion, they offer a satisfying mix of textures and flavors that will have everyone coming back for more. The addition of coffee and espresso granules enhances the chocolatey goodness, making these brownies irresistible. Follow the steps carefully to achieve the perfect layers of brownie, caramel filling, and a crunchy pecan-chocolate topping.

Ingredients
Brownies:
- ½ cup unsalted butter (1 stick)
- 6 ounces dark or bittersweet chocolate, chopped (Trader Joe’s 72% Pound Plus Bar recommended)
- 2 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee (optional but recommended)
- 1 teaspoon instant espresso granules (optional but recommended)
- Pinch of salt (optional)
- ¾ cup all-purpose flour
Filling:
- 8 ounces salted caramel sauce (homemade, Trader Joe’s, or another favorite; avoid ice cream sundae sauce)
- 1 heaping cup pecans (use roasted, salted pecan halves; toast raw nuts for 5 to 10 minutes in a 400°F oven for enhanced flavor)
Topping:
- ½ cup semi-sweet chocolate chips
- ½ cup pecans
Instructions
Make the Brownies:
- Prep the Pan:
- Preheat oven to 350°F.
- Line an 8-inch square pan with high-quality aluminum foil (Reynold’s Non-Stick recommended) leaving overhang. Spray with cooking spray or grease and flour the pan; set aside.
- Melt the Chocolate:
- In a large microwave-safe bowl, combine butter and chocolate. Microwave on high power for about 2 minutes, stopping to check and stir after 1 minute. Continue heating in 15-second increments until fully melted and smooth.
- Allow mixture to cool slightly before adding eggs to prevent scrambling.
- Mix the Batter:
- Add eggs, sugar, vanilla, optional coffee, optional espresso granules, and optional salt to the chocolate mixture. Whisk vigorously to combine.
- Stir in the flour until the batter is smooth and well combined.
- Bake the Base Layer:
- Pour half of the brownie batter into the prepared pan, reserving the remainder.
- Bake for 15 to 16 minutes, or until the top is just set in the center. Avoid overbaking as the pan will go back into the oven.
Prepare the Filling:
- Mix Caramel and Pecans:
- In a medium bowl, combine caramel (microwave for 10 seconds if too thick) and pecans. Stir well.
- After the base layer has baked, remove the pan from the oven. Carefully spread the caramel-pecan mixture over the brownie layer, distributing evenly.
- Top with Remaining Batter:
- Pour the reserved brownie batter over the filling, smoothing it gently with a spatula. The batter may have thickened slightly.
Add the Topping:
- Sprinkle Toppings:
- Evenly sprinkle chocolate chips and pecans over the top.
- Bake for an additional 24 to 25 minutes, or until the center is set and no longer glossy. Check carefully, as the topping may make it hard to determine doneness. The toothpick test is unreliable due to melted chocolate and caramel.
- Cool and Chill:
- Allow the brownies to cool in the pan on a wire rack for at least 3 hours.
- Cover with foil to prevent fridge smells, and place in the fridge for another 2 hours until sufficiently chilled for slicing.
- Serve:
- Lift the brownies out using the foil overhang, slice, and serve.
Tips
- Using Coffee and Espresso: These ingredients enhance the chocolate flavor without making the brownies taste like coffee. They are optional but highly recommended for depth of flavor.
- Handling Caramel: Microwave the caramel for a few seconds if it’s too thick to spread easily.
- Baking Time: Be mindful of the baking time as overbaking can lead to dry brownies. Check for doneness by ensuring the center is set and no longer glossy.
- Chilling: Properly chilling the brownies makes slicing easier and helps set the caramel layer.
Enjoy these Turtle Brownies as a special treat for any chocolate lover!
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