Turtle Brownies

Not only do these Turtle Brownies have super fudgy brownies as the base, they also combine some of my favorite flavors: Caramel and Pecans with chocolate!

Fudgy and perfect – these rich chewy brownies are full of caramel and pecans and are a homemade version of a candy turtle.

Best Turtle Brownie Recipe

The base of these brownies is my classic, chocolatey brownie recipe that add the famous turtle touch. Turtle chocolate is a candy made with caramel, pecans, and chocolate, and these brownies embody it perfectly.  My mom loves turtle candies so I invented this recipe for her several years ago!

I bake my brownies a little underdone because that’s what gives them that super fudgy texture. To accomplish this I bake them at the lower end of the suggested time. If you’ve been craving brownies, this recipe is the best to try!

Ingredients Needed

• Baking chocolate: Coarsely chopped – I use a combination but you can use either all semi-sweet or all bittersweet. Make sure to get the baking chocolate that’s in the baking aisle.
• Cocoa Powder: You can use regular unsweetened cocoa powder or Dutch-process cocoa powder.
• Unsalted butter: The butter melts with the chocolate to make these brownies super rich and fudgy.
• Eggs: Large eggs are another reason these brownies are super fudgy – the fat from the yolk and the structure from the egg whites makes them perfect.
• Pecans and Caramels: These make them turtle brownies!

How to make turtle brownies

• Add unsweetened baking chocolate, semi-sweet baking chocolate, and unsalted butter to a large microwave-safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth.
• Stir in sugar, then eggs, one at a time with a wooden spoon or spatula. Stir in vanilla extract and cocoa powder. Gently stir in flour.
• Add chopped pecans and 3/4 cup caramel bits (see note) to the batter and stir. Pour brownie batter into prepared baking pan. Bake for 23-28 minutes, until a toothpick comes out 1” from the center with a few crumbs. (I like mine under done and super fudgy, so I baked them for 23 minutes. If you like them more done, go a few minutes longer.)
• Let brownies cool completely at room temperature, then cut into 16 bars.
• Melt 3 remaining ounces of semi-sweet chocolate with 1 tablespoon butter.
• Melt 1/4 cup caramel bits or 6 caramel squares with milk.
• Spoon some chocolate on each brownie and smooth out with the back of a spoon. Top with a drizzle of caramel and place pecan half on top of caramel layer. Let cool to set.
• I don’t recommend refrigerating these to speed the chill time. The caramel will get hard if they are chilled. Store them in a covered container at room temperature.