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) all-purpose flour
- 1/4 cup (24 g) Dutch-process 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) granulated sugar
- 1/2 cup (92 g) lightly packed light brown sugar
- 2 large eggs (100 g), at room temperature
- 1 large egg yolk (18 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
- 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.
- 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.
- 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.
- Pour batter into prepared pan and smooth the top. Gently tap pan once to remove air bubbles.
- Bake brownies for 25 to 26 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.
- 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.
- 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. If you’d like to make the brownies ahead of time, freeze without the caramel topping.