Turtle Brownies Recipe

Close-up of stacked pecan caramel brownies separated by squares of parchment paper.

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5 from 1 vote

Decadent and fudgy, these Turtle Brownies are layered with caramel and nuts to create your new favorite dessert!

Prep Time12

Cook Time35

Refrigerate1

Total Time1 47

Course: Brownies & Bars, Dessert

Cuisine: American

Diet: Vegetarian

Servings: brownies

Calories: 304kcal

Author: Andrea

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 9x13 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

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.

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