Fudgy Homemade Turtle Brownies

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Step up your brownie game with salted caramel turtle brownies! Inspired by classic turtle candies (think toasted pecans, chewy caramel, and rich chocolate), these from-scratch brownies celebrate one of the best dessert duos ever: caramel and chocolate! Recipe makes 16 brownies.

Caramel Turtle Brownies

To make turtle brownies, my favorite crinkle brownies are baked until crackly and drizzled with homemade salted caramel sauce. Topped with chocolate chips, pecans, and flaky salt, these brownies make the perfect indulgence. Serve warm!


Brownie Ingredients

Here’s what you need to make caramel pecan brownies:

  • Flour – Use all-purpose flour in this recipe.
  • Unsweetened cocoa powder – Dutch processed baking cocoa gives cocoa powder brownies the richest chocolate flavor and is what I use in all of my chocolate dessert recipes.
  • Salt – For flavor.
  • Butter – Use unsalted butter, cut into small cubes. The butter is melted with the chocolate.
  • Semisweet chocolate – I use and recommend high quality chocolate such as Ghirardelli semi-sweet baking bars or Guittard semisweet chocolate wafers.
  • Sugar – The brownies are made with a blend of granulated sugar and light brown sugar.
  • Eggs – This recipe uses two large eggs plus one large egg yolk. The extra egg yolk is the key to rich, fudgy brownies!
  • Vanilla – Use pure vanilla extract.
  • Semisweet chocolate chips – Chocolate chips are folded into the brownie batter and sprinkled on top of the baked brownies. You can also use dark chocolate chips or chocolate chunks.
  • Salted caramel sauce  – Drizzle over the top of the brownies!
  • Chopped pecans – Adds a toasty crunch which complements the rich brownies.
  • Flaky salt – Brings out all the flavors.
Caramel Turtle Brownies

Tips for Perfect Brownies from Scratch

Prep ahead – Line the baking pan and measure out all of the ingredients in advance so you can work quickly. The batter should be warm all the way through the process of making this recipe for the classic shiny crinkle top!

Chocolate – The brownie batter includes 6 ounces of semisweet chocolate (finely chopped) and unsweetened cocoa powder. Use the best quality semisweet chocolate you can in this recipe. Once the batter is mixed together, fold in 1/2 cup of semisweet chocolate chips or chocolate chunks.

Fudgy brownies – This recipe does not use chemical leaveners (there’s no baking powder or baking soda in the recipe) which equals super fudgy brownies.

Baking pan – Use a light-colored 8-inch square baking pan lined with parchment. Light colored pans conduct heat evenly and I recommend them for all brownie recipes.

Caramel Turtle Brownies

How to Make Caramel Turtle Brownies

  • Gradually melt chopped chocolate and butter in a double boiler (or a heat-proof bowl over simmering water). Once the chocolate is completely melted and smooth, remove from the heat and whisk in sugars until smooth.
  • Whisk in eggs and egg yolk one at a time until smooth, then whisk in vanilla. Gently fold in flour/cocoa mixture just until no streaks remain, then fold in chocolate chips (or chunks).
  • Pour batter into prepared baking pan and smooth the top with an offset spatula. Tap the pan once to remove air bubbles.
  • Bake these brownies until just set, 25 to 28 minutes. A toothpick inserted in the center should come out with a few crumbs attached.
  • Let the brownies cool completely on a wire rack.
  • For the topping, drizzle brownies with salted caramel sauce. Top with chopped pecans, chocolate chips, and flaky salt.
  • Cut brownies into squares with a sharp knife and enjoy! 🙂
Caramel Turtle Brownies

More fudgy brownie recipes you’ll love:

Did you try this Turtle Brownie Recipe? Let me know by leaving a comment and rating below!

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Turtle Brownies

Fudgy Homemade Turtle Brownies

  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 16 brownies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Turtle brownies are decadent crinkle brownies topped with homemade salted caramel sauce, pecans, chocolate chips, and flaky salt! Recipe inspired by classic turtle candies and makes 16 brownies.


Ingredients

Brownies

  • 3/4 cup (105 g) flour
  • 1/4 cup (24 g) unsweetened cocoa powder, sifted
  • 1/4 tsp (1.5 g) salt
  • 1/2 cup (112 g) unsalted butter, cubed
  • 6 oz (168 g) semisweet chocolate, finely chopped
  • 1/2 cup (100 g) sugar
  • 1/2 cup (92 g) lightly packed light brown sugar
  • 2 large eggs (100 g), at room temperature
  • 1 large egg yolk (17 g), at room temperature
  • 1 1/2 tsp (6 g) vanilla extract
  • 1/2 cup (85 g) semisweet chocolate chips (or chocolate chunks)

Topping

  • 1/2 cup salted caramel sauce
  • 1/4 cup (29 g) chopped pecans
  • 1/4 cup (43 g) semisweet chocolate chips
  • flaky salt

Instructions

  1. Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Whisk together flour, cocoa, and salt in a medium bowl.
  2. Place butter and chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the butter and chocolate, stirring until completely melted and smooth.
  3. Remove chocolate mixture from the heat and whisk in sugars until smooth. Whisk in eggs and egg yolk one at a time, until combined. Whisk in vanilla. Add flour mixture and fold in just until no streaks remain. Fold in chocolate chips.
  4. Pour batter into prepared pan and smooth the top. Gently tap pan once to remove air bubbles.
  5. Bake brownies for 25 to 28 minutes, until the top is set and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven and place on a wire rack to cool completely.
  6. Lift parchment and place brownies on a cutting board. Drizzle brownies with salted caramel sauce. Sprinkle chopped pecans, chocolate chips, and flaky salt over the caramel sauce, then cut into squares with a sharp knife.
  7. Store leftover brownies in an airtight container in the refrigerator; bring to room temperature or warm slightly before serving.


Notes

Unsweetened cocoa: Use Dutch processed baking cocoa for the richest chocolate flavor. I use and recommend Rodelle Gourmet Baking Cocoa.

Semisweet chocolate: I use and recommend Ghirardelli semi-sweet baking bars or Guittard semisweet chocolate wafers.

Storage tips: Store leftover brownies in an airtight container in the refrigerator for up to 3 days; bring to room temperature or warm slightly before serving.

The equipment section above contains affiliate links to products I use and love!

Keywords: Chocolate, Caramel, Salted Caramel, Pecan, Brownies

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14 Comments

  1. Absolutely divine! Simple and easy recipe. Thank you! I made this for my parents and husband, hit the spot!

  2. I made the homemade caramel sauce and the brownies, and both turned out perfectly. These brownies are so fudgy and decadent – can’t wait to make them again!

  3. I made these brownies for a co-workers birthday and everyone loved them. They’re perfectly rich and fudgy!