Decadent and fudgy, these Turtle Brownies are layered with caramel and nuts to create your new favorite dessert!
These Turtle Brownies are the ultimate dessert, combining rich, fudgy chocolate brownies with gooey caramel and crunchy pecans in every bite. Inspired by the classic turtle candies, these decadent bars feature a luscious layer of melted caramel that seeps into the brownie base, creating a perfectly chewy texture, while toasted pecans add a satisfying crunch and nutty depth.
Brownies are probably my favorite type of dessert. For more flavor filled brownie recipes you have to check out my Cosmic Brownies, Nutella Cheesecake Brownies, and Lemon Brownies.
Table of Contents
Recipe Ingredients
Cocoa Powder – Hershey’s unsweetened cocoa powder works great here. It gives the brownies their dark chocolate flavor—slightly bitter, earthy, and deep. Natural cocoa creates a more classic, chewy brownie texture.
Rolo Chocolate Candies – These melt into a smooth, gooey topping with rich milk chocolate and soft caramel inside. They bring the flavor of signature turtle candies to the brownies.
Chopped Pecans – Add crunch and a nutty, buttery flavor that balances the sweetness. They also give the brownies a classic turtle texture and richness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Caramel Candies for a Thicker Swirl – Instead of caramel sauce, melt soft caramel candies with a splash of cream to create a thicker swirl that won’t bake into the batter as much.
Heavy Cream – If you’re out of heavy cream, half-and-half can work in a pinch for melting chocolate. The ganache will be slightly thinner but still smooth and glossy.
How to Make Turtle Brownies
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13 pan with parchment paper. Set aside.
Step 2: In a medium saucepan, heat the butter over medium heat until melted. Gradually add the sugar until it begins to dissolve. Remove from heat and stir in the espresso powder and vanilla extract.
Step 3: Add the eggs, one at a time, mixing well with a spatula or wooden spoon after each addition.
Step 4: In a medium mixing bowl, combine the flour, cocoa, baking powder, and salt; whisk until combined. Slowly pour into the wet ingredients and mix until combined (scrape the bottom of the bowl and the sides to make sure you get all of the dry pockets). Stir in ¼ cup mini chocolate chips and ¼ cup pecans. Pour the batter into the prepared pan.
Step 5: Drizzle the caramel evenly over the brownies. Using a toothpick, swirl the caramel into the brownies. Bake for 35 minutes. Remove from the oven and spread the prepared Rolo topping over while the brownies are hot. Sprinkle with the remaining mini chocolate chips and pecans. Return to the oven for 3–5 more minutes. Remove from the oven and allow the brownies to cool completely in the pan on a wire rack (about 30 minutes).
Step 6: Once cool, drizzle with the chocolate ganache. Refrigerate for 1 hour. Cut into squares and serve.
FAQs
Look for edges that are set and slightly pulling away from the pan, while the center should still look soft but not jiggly. Insert a toothpick near the center—if it comes out with a few moist crumbs (not raw batter), the brownies are done. Be careful not to overbake, or the fudgy texture may turn cakey.
It’s best to mix the batter by hand using a rubber spatula or wooden spoon. This prevents overmixing, which can affect the texture of the brownies.
Storage Information
STORE Caramel and Pecan Brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week—just let them come to room temperature before serving for the best texture.
To FREEZE, wrap individual squares in plastic wrap and place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. When ready to eat, thaw in the fridge overnight or warm in the microwave for about 10–15 seconds to bring back that soft, gooey texture.
More Delicious Treats to Try
Turtle Brownies Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 3/4 cup cocoa powder - (Hershey's)
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 teaspoon salt
- 1/2 tsp espresso powder
Topping
- 1 1/2 cups Rolo chocolate candies - melted in a microwave safe bowl with 1 Tbsp butter + 2 tablespoons heavy cream and mixed until smooth
- 1/3 cup caramel ice cream topping
- 1/2 cup chopped pecans
- 1/2 cup mini chocolate chips
Chocolate Ganache
- 2 oz bittersweet chocolate - finely chopped
- 1/4 cup heavy cream - melted and mixed with the chocolate until smooth
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13 pan with parchment paper. Set aside.
- In a medium saucepan, heat the butter over medium heat until melted. Gradually add the sugar until it begins to dissolve. Remove from heat and stir in the espresso powder and vanilla extract.
- Add the eggs, one at a time, mixing well with a spatula or wooden spoon after each addition.
- In a medium mixing bowl, combine the flour, cocoa, baking powder, and salt; whisk until combined. Slowly pour into the wet ingredients and mix until combined (scrape the bottom of the bowl and the sides to make sure you get all of the dry pockets). Stir in ¼ cup mini chocolate chips and ¼ cup pecans. Pour the batter into the prepared pan.
- Drizzle the caramel evenly over the brownies. Using a toothpick, swirl the caramel into the brownies. Bake for 35 minutes. Remove from the oven and spread the prepared Rolo topping over while the brownies are hot. Sprinkle with the remaining mini chocolate chips and pecans. Return to the oven for 3–5 more minutes. Remove from the oven and allow the brownies to cool completely in the pan on a wire rack (about 30 minutes).
- Once cool, drizzle with the chocolate ganache. Refrigerate for 1 hour. Cut into squares and serve.
NOTES
Nutrition
Adapted from Two Peas & Their Pod, Caramel Twix Brownies
Yum! These look amazing, thanks. Found you at Friday Fun Party.
Oh my, you’re making my mouth water again! These look almost sinful. Thanks so much for sharing at my par-tay!
Warmly, Michelle
Oh my gosh, these sound ridiculous! And the photo is amazing! Thanks so much for the great recipe, so excited to try them out! Cheers & Happy Weekend!
These look delicious! Also, I just stumbled on your blog, but your pictures and recipes will definitely keep me coming back!
-Sarah
callmefudge.com
Thanks for stopping by, I hope you keep coming back too!
Thanks for linking to TAke-A-Look Tuesday over at Sugar Bee Crafts – you were featured today!
–Mandy, http://www.SugarBeeCrafts.com
Thank you Mandy! It’s always such an honor to be featured!