Fudgy Turtle Brownies

These Turtle Brownies are rich and fudgy with pecans and salted caramel, inspired by the classic Turtles praline chocolates that we mainly see around the holidays. If you're not familiar with "Turtles", they are clusters of pecans and caramel all dipped in chocolate. The shape of them with a hump of caramel in the middle resembles a turtle shell, hence the name. I've turned one of my favorite fudgy cocoa brownie recipes into the ultimate decadent treat by adding pecans, chocolate chips and drizzles of salted caramel to deliver a nostalgic taste of that famous confection! If you're more of a brownie purist, check out my Better Than Box Mix Brownies, Perfect Shiny Crust Fudge Brownies or Best Homemade Thick Brownies.

WHY YOU WILL LOVE THIS RECIPE

• Fudgy & chewy brownies - these brownies are gooey with a fudgy texture and chewy edges that you won't resist.
• Rich cocoa brownies - this recipe is made with cocoa powder to deliver intense cocoa flavor and balance the sweetness from the caramel.
• Shiny top brownies - the method of mixing eggs with sugar helps to ensure these brownies have that perfect shiny crust.
• Salted caramel - once the brownies are cooled, you drizzle over my easy and delicious homemade salted caramel sauce..
• Toasted pecans - it's not a Turtles brownie unless there are pecans. I like to toast them for extra flavor.
• Chocolate chip brownies - who ever said "No" to more chocolate?

INGREDIENTS

• Salted butter - the best brownies that have a chewy fudgy texture are made with butter. Salted butter adds extra richness here. You can use unsalted butter in this recipe, but then add a pinch more salt.
• Cocoa powder - I recommend getting some good quality cocoa powder! It’s the main flavor and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe. Make sure you use unsweetened cocoa powder and not cocoa mix.
• Egg - 2 whole eggs will provide majority of the structure in these brownies for the perfect fudgy texture.
• Granulated sugar - simple fine white granulated sugar dissolves faster and helps give these brownies a fudgy texture.
• Pure vanilla extract - vanilla is great for enhancing the flavor of chocolate in brownies. I like this Madagascar Bourbon Vanilla extract.

• All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.
• Salt - salt is important in any baking dessert recipe, but especially here in these brownies! It totally enhances the chocolate and balances the sweetness of the caramel.
• Pecans - to get the most flavor from any nuts when you're baking, always toast them. You can roast them in a moderate oven for 7-10 minutes or toast them in a dry frying pan until they smell fragrant.
• Salted caramel - I use my homemade Salted Caramel Sauce to drizzle over the brownies. You can also use your favorite store-bought caramel (but I highly suggest you try making my recipe because once you learn how, you will never turn back!).
• Dark chocolate chips - little pools of melted chocolate in the brownies are extra decadent and then I sprinkle a few extra on top.

STEP BY STEP INSTRUCTIONS

• STEP 1.) Melt butter with cocoa. Heat butter in a saucepan until completely melted and very hot (it will start crackling). Remove from heat and whisk in icing sugar, cocoa powder and salt until smooth.
• STEP 2.) Beat eggs with sugar. Place eggs, granulated sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 3-4 minutes, until creamy and lemon-colored. You can also use a hand mixer for this.
• STEP 3.) Combine eggs and cocoa mixture. When the eggs are pale and thick, add the warm cocoa mixture and beat for 30 seconds until smooth and shiny.
• STEP 4.) Add dry ingredients. Add the flour and mix it in. It should be smooth and glossy, like thick hot fudge. Fold in chocolate chips and pecans.
• STEP 5.) Bake. Pour the batter into your prepared pan bake for 20-25 minutes, until a toothpick inserted in the center comes out with moist crumbs attached. Make sure you do not over-bake these or they will be dry. Transfer pan to a wire rack and let brownies cool completely in the pan. Refrigerate for at least 1 hour before lifting out and cutting into squares.
• STEP 6.) Drizzle with caramel. Drizzle salted caramel sauce over the cooled brownies, then top with more chopped pecans and chocolate chips. Slice and serve!

EXPERT BAKING TIPS

• Keep the chocolate and butter hot. There is no need to cool the chocolate mixture before adding the eggs. In fact, a warm batter will help the sugar dissolve for a nice shiny top.
• Always use room temperature eggs so that they incorporate more evenly and the warmer temperature helps sugar dissolve. TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.
• Measure flour accurately. Too much flour leads to a dry brownie.
• Mix the eggs with the sugar first instead of stirring the sugar into the melted chocolate. Sugar cannot dissolve in fat, but it can dissolve in the water within egg whites
• Watch the baking time. In all my experience, most standard 8-inch pan brownie recipes take between 20 and 25 minutes when baked in a metal pan. Start checking after 20 minutes. A skewer should not come out clean -- it should come out with a few moist sticky bits attached. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.
• Cool completely. For the best texture, it is important that the brownies cool completely.

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Turtle Brownies

Christina Marsigliese

Fudgy and moist cocoa brownies with toasted pecans, chocolate chips and swirls of my homemade rich salted caramel sauce. These brownies are divine! If you love the classic "Turtles" chocolates, then you will love these!

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings 16 brownies

Ingredients

  

• 2 large eggs at room temperature
• 1 cup 200g granulated sugar
• 1 teaspoon 5ml pure vanilla extract
• 10 tablespoon 140g salted butter
• ½ cup 60g icing sugar
• ⅔ cup 56g cocoa powder
• ¼ teaspoon salt
• ½ cup 71g all-purpose flour
• ½ cup 85g dark chocolate chips (I also love these bittersweet callets) plus extra for topping
• ½ cup 60g chopped pecans, plus extra for topping

1 x Recipe for Homemade Rich Salted Caramel Sauce

Instructions

 

• Preheat oven to 350°F. Line an 8×8-inch metal baking pan with parchment paper, leaving a 2-inch overhang at all sides.
• Place eggs, granulated sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 3-4 minutes, until creamy and lemon-coloured. You can also use a hand mixer for this.
• Meanwhile, heat butter in a saucepan until completely melted and very hot (it will start crackling). Remove from heat and whisk in icing sugar, cocoa powder and salt until smooth.
• When the eggs are pale and thick, add the warm cocoa mixture and beat for 30 seconds until smooth and shiny. Add the flour and mix it in. It should be smooth and glossy, like thick hot fudge. Fold in chocolate chips and toasted pecans.
• Pour the batter into your prepared pan bake for 20-25 minutes, until a toothpick inserted in the center comes out with moist crumbs attached. Make sure you do not over-bake these or they will be dry. Transfer pan to a wire rack and let brownies cool completely in the pan. Refrigerate for at least 1 hour before lifting out and cutting into squares.
• Once completely cooled, drizzle brownies with Salted Caramel Sauce and sprinkle extra pecans and chocolate chips on top.

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