These salted caramel turtle brownies are very fudgy and chocolaty. The poke brownies are topped with salted caramel and a silky chocolate frosting. They have chopped pecans, mini chocolate chips, and more caramel on top.
5tablespoonUnsalted butterroom temperature and cubed
½cupHeavy creamroom temperature
½teaspoonPure vanilla extract
6tablespoonUnsalted butterslightly cold
½cupUnsweetened cocoa powder
2tablespoonLight corn syrup
1teaspoonPure vanilla extract
1 ½cupsPowdered sugarsifted
½cupChopped pecansfor decoration
¼cupMini chocolate chipsfor decoration
Preheat oven to 325F. Spray a 9X13 inch pan with non-stick baking spray. Line the bottom and 2 sides of the pan with parchment paper. Spray the pan again.
Using a mixer with a whisk attachment, beat the eggs, egg yolk, and sugar for 5 minutes on high. While the eggs are whipping, sift the flour, cocoa powder, salt, and corn starch in a medium bowl.
Once eggs are done mixing, add in melted butter, oil, and vanilla. Mix on low until combined. Take the bowl off the mixer and add in the dry ingredients. Use a rubber spatula and gently fold in the dry ingredients. Mix until combined. Fold in chocolate chips.
Pour the brownie batter into the pan. Bake for 50-55 minutes. The brownies should be slightly underdone in the middle. The brownies will cook more in the hot pan as it cools. Place brownies on a cooling rack and allow to cool completely.
Lay out all ingredients, so they are ready. The caramel cooks fast! Heat the white sugar in a saucepan over medium heat. Whisk continuously until all sugar crystals are melted. The sugar will clump up at first, but will melt. Keep stirring!
Once sugar is melted, let it sit for 30 seconds or less until the caramel turns to an amber color. Take off the heat immediately. The caramel can burn fast, so keep an eye on it. Add in half of the cubed butter. Stir, it will be bubbly. Add the rest of the butter. Stir until fully melted.
Add in half of the heavy cream. Stir until mixed it, it will be bubbly. Then, add in the rest of the heavy cream and stir until completely combined. Add in vanilla and salt. Pour caramel in a glass measuring jar. Allow to cool completely before using on brownies.
Poke the cooled brownies with wooden dowel thicker than a toothpick and thinner than a pencil or anything that size. I personally used the point of a kitchen thermometer. Pour a half cup of caramel over the brownies. Use a rubber spatula to spread the caramel over the brownies. Cool in the freezer for 30 minutes or in the fridge for 1 hour or overnight.
While the brownies are cooling, start the frosting. Pull the butter out on the counter for 30 minutes before making frosting. It should be cold to the touch but still show a finger indent if you press on it. While the butter is on the counter, sift the cocoa powder and powdered sugar into 2 separate bowls.
Using a mixer, beat the butter on medium for 1 minute until it is light and fluffy. Scrape the bowl. Add in cocoa powder, corn syrup, and vanilla. Mix until combined. It will be dry in texture.
Add in powdered sugar and mix on low. Mix until mostly combined. The mixture will be very and crumbly. Add in the milk and mix on low at first until it starts to combine. Then, turn the mixer to medium-high and beat until the frosting is smooth and silky. It will become lighter in color.
Frost the brownies with the chocolate frosting. Top with the chopped pecans and mini chocolate chips. Drizzle ¼ cup of salted caramel over the top of the brownies. Serve immediately and store covered in fridge.