Description
Salted caramel turtle brownies are deliciously rich with homemade salted caramel and pecans!
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter
- one 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped*
- 2 cups (400g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (82g) unsweetened natural or dutch-process cocoa powder*
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon salt
- 1 cup (120g) chopped pecans
- 1 cup (180g) semi-sweet chocolate chips
- 1 cup (full recipe) homemade salted caramel
Instructions
- Preheat the oven to 350°F (177°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides to lift the finished brownies/caramel out of the pan as a whole. This makes cutting easier. I recommend parchment paper because the caramel won’t really stick to it.
- In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking.
- Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate, pecans, and chocolate chips. Fold it all together with a silicone spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan.
- Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 31-32 minutes.
- Remove from the oven and pour slightly cooled salted caramel on top of hot brownies. Spread it evenly on top. If desired, and if you like very salty/sweet, sprinkle top with coarse salt. Place the pan on a wire rack to cool completely before cutting into squares. I like to stick the pan in the refrigerator to speed things up.
- Cover and store leftover brownies at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Brownies, with or without caramel, freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Special Tools (affiliate links): 9×13-inch Baking Pan | Parchment Paper | Glass Mixing Bowl | Whisk | Silicone Spatula or Wooden Spoon | Cooling Rack
- Chocolate: Chocolate bars are typically sold in 4 ounce bars. 2 ounces will be melted down into the batter and 2 ounces will be chopped up and folded into the batter. I suggest Ghirardelli, Baker’s brand, or Lindt.
- Cocoa Powder: You can use either natural or dutch-process cocoa powder. I prefer dutch-process for a smoother flavor.
- Smaller Batch: Make these frosted brownies (minus the frosting) and pour about 3/4 cup of the salted caramel on top.