Turtle Brownies
These turtle brownies are extra fudgy brownies full of chocolate chips and chopped pecans. The brownies are poked and filled with salted caramel and more pecans.
Servings: 16 brownies
Calories: 458kcal
Ingredients
Fudgy Brownies
- 2 cups White granulated sugar
- 3 Large eggs
- 1 Egg yolk
- ½ cup Oil canola or vegetable
- ½ cup Unsalted butter melted and cooled
- 1 teaspoon Pure vanilla extract
- ¾ cup All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1 tablespoon Cornstarch
- 1 teaspoon Salt
- 1 ⅓ cup Semi-sweet chocolate chips
- ½ cup Chopped pecans
Salted Caramel
- 1 cup White granulated sugar
- 4 tablespoon Unsalted butter room temperature and cubed
- ½ cup Heavy cream room temperature
- 1 teaspoon Salt
- ½ teaspoon Pure vanilla extract
- Chopped pecans for decoration
Instructions
Fudgy Brownies
- Preheat the oven to 325°F. Spray a 9X9-inch pan with baking nonstick spray. Line the bottom and two sides of the pan with parchment paper and spray again.
- In a medium bowl, mix the flour, cocoa powder, cornstarch, and salt.¾ cup All-purpose flour, 1 cup Unsweetened cocoa powder, 1 tablespoon Cornstarch, 1 teaspoon Salt
- Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes. It will become pale and light in color.2 cups White granulated sugar, 3 Large eggs, 1 Egg yolk
- Add the oil, melted butter, and vanilla and mix on until combined. Add in the dry ingredients and mix on low until combined.½ cup Oil, ½ cup Unsalted butter, 1 teaspoon Pure vanilla extract
- Take off the mixer and use a rubber spatula to scrape the bowl, mix in the chocolate chips and chopped pecans.1 ⅓ cup Semi-sweet chocolate chips, ½ cup Chopped pecans
- Pour brownie batter into the pan. Bake for 45-55 minutes until edges are set and the middle is only slightly underdone. If you stick a toothpick in and it has batter on it, bake for another 5-10 minutes. If it comes out with crumbs, it is ready.
- Cool the brownies in the pan on a cooling rack completely before taking them out of the pan. Make the caramel while the brownies bake.
Salted Caramel
- In a medium saucepan over medium heat, heat the sugar until all the sugar crystals are melted. Stir using a whisk.1 cup White granulated sugar
- Stop stirring and let it sit until it turns amber in color. This process is very quick (less than 30 seconds). Take off the heat and add in half of the cubed butter and whisk until combined. Repeat with the rest of the butter.4 tablespoon Unsalted butter
- Heat the heavy cream in the microwave for 30 seconds until hot, slowly whisk in the cream until combined. Add in the vanilla and salt.½ cup Heavy cream, 1 teaspoon Salt, ½ teaspoon Pure vanilla extract
- Pour the hot caramel into a glass measuring cup and let it cool completely.
- Take the brownies out of the pan. Use a wooden stick, chopstick or any small round thing to poke the brownies. Poke a hole in the brownies and leave 1 inch space between each hole.
- Spread ½ cup of caramel on top of brownies and let it sit for 5 minutes to let it soak into the holes. Then, add extra caramel and chopped pecans on top of brownies.Chopped pecans
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies and cause them to be cakey.
High altitude baking- Add an extra 1 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 458kcal | Carbohydrates: 54g | Protein: 3g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 298mg | Potassium: 199mg | Fiber: 4g | Sugar: 43g | Vitamin A: 400IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 2mg