Everything you love about the candy, now in a chewy, chocolatey brownie. Alternating layers of fudgy chocolate brownie batter and homemade salted caramel, topped with a salted caramel drizzle and toasted chopped pecans.

DeMet’s first introduced their original chocolate pecan caramel clusters in 1916, and both Rochelle from Everybody Hates Chris and I have been throwing them back for years with a passion and fury misunderstood by family and friends alike.

On a more serious note, chocolate turtles are roasted and salted pecan halves that are covered in chewy caramel and then enrobed in delicious milk chocolate. They are a timeless, simple confection that you can easily eat into a sugar-induced stupor.

Funnily enough, a tray of fudgy chocolate brownies are equally addictive, so it makes total sense then to combine two perfect chocolate classics into one beautiful, decadent dessert.

Why Chocolate Lovers Make This Recipe

• Ultra decadent — for those nights when you just need something…a little extra. When you’re ready to go all-out on treating yourself or someone you care about with a deliciously fudgy, chocolaty treat.
  
• Twist on a classic — forget the rose petals; sprinkle Turtles all over the bed if you want my attention! 😀 Needless to say, these are one of my favorite candies of all time, so it makes perfect sense to combine them with my favorite Fudgy Chocolate Brownies for what is, just maybe, the perfect dessert.
  
• Perfect for Fall — chocolate, caramel, and pecans are all quintessential autumnal flavors, making these brownies a perfect choice to serve at your next holiday party or cozy night in with loved ones.

Ingredients and Variations

These indulgent brownies need only simple pantry staples to come together. Some notes on a few key ingredients:

Granulated sugar — arguably one of the most important ingredients in caramel, granulated sugar provides the perfect balance of natural sweetness with warm, nutty notes. Do not substitute with brown sugar, unless you are specifically looking for butterscotch instead of caramel. 🙂

Lemon juice — adding a little acid to caramel is an old baker’s and confectioner’s secret. Acid helps prevent the caramel from crystallizing without negatively affecting the overall flavor.

Heavy cream — heavy cream contains around 36% milk fat and is largely responsible for caramel’s silky texture. If you don’t have any heavy cream on hand, you can substitute using whole milk, but be advised that the resulting caramel will be thinner and less rich in texture, even if you add a little butter to compensate for the milk’s lower fat content.

Melted butter — dissolving sugar in hot, liquid fat like melted butter gives way to brownies with flaky, crackly tops.

Powdered sugar — powdered sugar dissolves more readily in heated fat due to its finer texture. While powdered sugar is derived from granulated sugar and cornstarch, I wouldn’t recommend substituting with any other sugar otherwise you can alter the brownies’ final texture and overall density.

Premium dark chocolate — using real, premium chocolate in brownie batter both intensifies the chocolate flavor and creates those gooey, fudgy centers we all love and crave. I have successfully used a variety of dark chocolate ranging from 56%-72% cocoa, but you can easily substitute with milk chocolate if you prefer.

Chopped pecans — pecans are a signature ingredient in classic turtle chocolate candies, so including them in these brownies is a must. However, you can easily swap 1-1 with walnuts, peanuts, or omit nuts altogether; just know that any variations won’t technically classify these as “turtle” brownies.

Storage and Reheating Instructions

If you are confident (and proud!) in your ability to demolish a tray of brownies in 1-3 days, then store these brownies in an airtight container on the counter. For longer storage, keep these brownies in an airtight container in the fridge between 3-7 days.

When ready to serve, simply allow the brownies to sit at room temperature for 15-20 minutes, or gently warm individual servings in the microwave for 15-30 seconds until warm and gooey.

Your new favorite treat for this fall! Three decadent layers of honey graham crackers, supremely fudgy chocolate brownies, and toasted marshmallows finished with homemade chocolate sauce and graham cracker crumbs. Share with family and friends for a campfire experience indoors!

For those inclement weather days that are unsupportive of roasting marshmallows over an open fire, these s’mores brownies make a terrifically tasty substitute.

These festively-autumnal treats actually utilize my Fudgy Chocolate Brownies for maximum chocolate flavor and intensity, of which perfectly matches the sweetness from the graham crackers and the caramel notes from the toasted marshmallows.

And to Hank Hill’s abundant disappointment, you don’t need any propane-powered firepits or butane torches to achieve stunning results. Just use your oven’s broiler setting (or bake between 450-500 degrees Fahrenheit) for 1-2 minutes and watch the marshmallows transform from pillowy soft to crispy golden brown.

What Are S’mores Brownies?

S’mores brownies bake on a sweet foundation of honey graham crackers, then brownie batter is scooped and spread into an even layer overtop and fully baked before being topped with marshmallows, chocolate sauce, and graham cracker crumbs. Unlike regular s’mores, these brownies are much neater to eat by hand while still satisfying your campfire cravings.

Reasons Why Chocolate Lovers Make This Recipe

• Visually stunning — these s’mores brownies are the embodiment of drama, especially when drizzled with chocolate sauce and flecked with graham cracker crumbs. If you are looking to wow a crowd, then this recipe is for you.
  
• Texturally satisfying — the crunch of the graham crackers, the fudgy centers of the chocolate brownies, finished with the gooey chew of toasted marshmallows–these brownies really are a journey of themselves.
  
• Perfect for s’mores season — no campfire required to enjoy gooey gobfuls of toasted marshmallows and fudgy, intensely chocolaty brownies.

Ingredients and Variations

While this recipe might seem complicated, it’s actually surprisingly simple to put together and is perfect for beginner bakers who want to explore twists on classic desserts. A few notes on some ingredients:

Honey graham crackers — the foundation for all s’mores. Use enough graham crackers to completely cover the bottom of the pan so that no large gaps remain. If done correctly, each brownie should be supported by the crackers enough so that the brownies can be eaten neatly by hand– that’s the fun of regular s’mores, after all! Reserve half of a cracker to crumble overtop the marshmallow layer, if desired.

Melted butter — butter adds fat and fudginess to recipes, and using hot melted butter helps dissolve the sugar enough to generate those flaky, crackly brownie tops everyone knows and loves.

Powdered sugar — I always use powdered sugar in brownie recipes for its superfine texture that more readily dissolves in hot butter, as noted above.

Premium dark chocolate — adding real chocolate helps create fudgier brownies, and using dark chocolate intensifies both chocolate and peanut butter elements.

Jumbo marshmallows — to maintain balance between the other layers in these brownies, cut marshmallows in half or thirds and arrange them so that they completely cove the brownies. If you don’t have large marshmallows, you can substitute with any other size, but they’re smaller size might lend to being more unruly when trying to position them, and you will obviously need a larger quantity to cover the surface area of the brownies.

Storage and Reheating Instructions

If topped with chocolate sauce, keep these brownies in an airtight container in the refrigerator for 5-7 days. However, without chocolate sauce, these brownies will keep in either an airtight container or resealable bag on the counter for 5-7 days.

If the brownies have been refrigerated, allow for them to sit at room temperature for 5-10 minutes. If they have been on the counter, then they can be eaten as-is. I don’t recommend microwaving these brownies as I do with my other brownie recipes, as the graham crackers tend to get a bit soggy and the marshmallow balloon and then collapse.

For the coffee lover in your life, especially if that’s you! Rich, fudgy brownies full of chocolaty sweetness expertly balanced with an effervescent espresso taste. Now you can have your coffee fix any time of day, especially at night!

For most, the day starts like this: your feet hit the floor, and a few moments later, you are brewing a fresh pot of coffee. And as the kitchen slowly fills with that heavenly, comforting aroma, you start to anticipate that first warm, intense sip.

Now take the beauty and sanctity of this morning ritual and infuse it into your late nights, all while still being able to fall asleep. Sounds too good to be true? With these brownies, it isn’t.

These espresso brownies combine the rich, fudgy decadence you desire from a brownie, and interlaces it with all that is cozy and comforting about your morning coffee.

For another chocolate and coffee combination, check out my Chocolate Irish Coffee for another amazing dessert!

Why Chocolate Lovers Make This Recipe

Mocha magnificence — people can’t ever get enough mocha, with mocha coffee drinks rounding out the top five most popular around the world. So if you need a change from snacking on chocolate-covered espresso beans, then these brownies are the answer!

Coffee and dessert — if you didn’t necessarily want a full caffeine jolt at the end of your day, then reach for one of these brownies instead! You’ll get your coffee fix, and probably fall asleep even sooner than predicted with a fully belly! 😉

One-bowl recipe — as with all of my brownies on this site, you only need one mixing bowl and a rubber spatula to make this recipe a reality.Ingredients and Variations

Ingredients and Variations

These espresso brownies don’t require any special ingredients to be delicious! Some notes on a few key elements:

Premium chocolate — For the best chocolate flavor and the most amazingly fudgy center, melt down one of your favorite chocolate bars and it to the batter.

Powdered sugar — I find that powdered sugar readily dissolves in sugar better than other varieties for those crackly tops.

Whole eggs — the egg whites provide structure to the brownies while the fat from the yolks lend to the rich, fudgy texture.

Semi-sweet chocolate chips — incorporating chocolate chips into brownie batter gives some textural variety in this fudgy chocolate brownie. You can also substitute chopped walnuts or pecans for a crunch that still complements the espresso flavor.

Storage and Reheating Instructions

Store brownies in an airtight container in a cool dry place for 5-7 days.

These brownies are fudgy enough to be eaten as-is, but if you want that straight-from-the-oven feel, pop a brownie in the microwave and heat for 15-30 seconds, or until it is heated to your liking.

My fudgiest brownie recipe yet! Gooey, chocolaty brownies swirled with creamy peanut butter and speckled with roasted peanuts for a crunchy contrast. Even those who don’t like peanut butter make an exception for these brownies due to their amazing balance of flavors and irresistible texture!

These brownies know they are good. The batter has a near-constant heavenly aroma of chocolate, and the peanut butter swirls become a work of art in their own right. They bake to the perfect consistency after only thirty minutes, and photograph so effortlessly from all angles. Whether you’re looking for that shimmering gooiness on the sides or the intricate swirl patterns on top, these will certainly grab people’s attention!

Why Chocolate Lovers Make This Recipe

• Classic pairing — just ask Reese’s on how timelessly popular chocolate and peanut butter go together. Plus, you get all of the gratification that you get from a peanut butter cup with this recipe, but with more intense flavors.
  
• Elevated brownies — when was the last time you actually saw or were offered peanut butter brownies, either at someone’s house, at a restaurant, or in a bakery? This has always been curious to me, but all the more excuse to make these and share with the world!
  
• Fulfilling treat — it’s actually really special when you find a dessert that is perfectly-portioned; one that is rich, decadent, and satisfying with every bite, and is already over just before it becomes too heavy.

Ingredients

Brownies are notoriously no-fuss, and this recipe is no exception. Some notes on a few key ingredients:

Melted butter — butter adds fat and fudginess to recipes, and using hot melted butter helps dissolve the sugar enough to generate those flaky, crackly brownie tops everyone knows and loves.

Powdered sugar — I always use powdered sugar in brownie recipes for its superfine texture that more readily dissolves in hot butter, as noted above.

Premium dark chocolate — adding real chocolate helps create fudgier brownies, and using dark chocolate intensifies both chocolate and peanut butter elements.

Creamy peanut butter — the star of this dish. Use Jif, Skippy, or your favorite commercial peanut butter. Natural or organic peanut butter will NOT work in this recipe, as it will cause the batter to split.

Chopped peanuts — adding peanuts to the batter accomplishes two things: it adds even more peanut butter flavor to the brownies, while also giving some textural interest so as to not overwhelm the palate with rich, chocolaty goodness.

Storage and Reheating Instructions

Store brownies in an airtight container in a cool dry place for 5-7 days.

These brownies are fudgy enough to be eaten as-is, but if you want that straight-from-the-oven feel, pop a brownie in the microwave and heat for 15-30 seconds, or until it is heated to your liking.

Add this recipe to your nightly routine. Thin and crispy brownies laced with gooey chocolate chips make for an intense chocolate flavor that will satisfy all afternoon and late-night cravings.

Tonight marks the third time this week that I find myself with my face flat against the kitchen counter.

Too much to drink? No.

Engaged in a highly-charged romantic encounter? Unfortunately, no (but the night remains young!). 😉

Instead, I’m keenly gauging the thickness of tonight’s brownie brittle batter–the initial working title for Dr. Seuss’ Butter Battle Book, in case you didn’t hear– so that it achieves luscious uniformity for that satisfying crunch.

The cocoa flavor is intense from the start, thanks to using real dark chocolate, followed by the silky texture of the chocolate chips, and finished with the sweetness of the powdered sugar.

So go ahead, cancel your plans for tonight so you can bake this recipe instead. Believe me, your friends will be the ones dealing with FOMO once you send them pictures about how your night went. If it’s anything like mine, you are in for a real treat.

What is Brownie Brittle?

Sheila Mains created brownie brittle after her sheer love for the crispy edges around her family’s brownie recipe. Brownie brittle forms when brownie batter is spread thinly, baked, and often topped with various ingredients like nuts or chocolate chips. This recipe maximizes pure, uncut chocolate flavor with premium dark chocolate, cocoa powder, and chocolate chips.

Why Chocolate Lovers Make This Recipe:

As mentioned earlier, I am already on my third batch this week because this recipe is…

• Addictive — you might think that you’re only going to make one batch. From personal experience, I wish you the best of luck with that.
  
• Made from scratch — this recipe takes only a few more minutes than a boxed brownie mix, but with double the aroma and flavor.
  
• Versatile — snag a piece of brownie brittle when that 2pm chocolate craving hits, or indulge in a decadent midnight snack.
  
• Customizable — add nuts, dried fruit, toffee bits, or other delicious toppings in addition to the chocolate chips for even more deliciousness.

Ingredients

Melted salted butter — this recipe uses butter instead of oil so that the end product isn’t too gooey, while still adding flavor and a touch of salt. Definitely melt the butter to help dissolve the powdered sugar for a flakier result.

Powdered sugar — powdered sugar more readily dissolves than granulated sugar when combined with a hot liquid, resulting in a more textured top.

Egg whites — brownie brittle only uses egg whites to maintain the that signature crispy texture. While using egg yolks will undoubtedly make this recipe no less fudgy and delicious, the brownies will come out too chewy and resemble super thin, regular brownies.

Vanilla extract — naturally flavors and sweetens the batter without needing excess sugar.

Premium dark chocolate — amps up the chocolate flavor and fills the house with a heavenly aroma. You’re welcome. 😉

All-purpose flour — AP flour has the perfect amount of gluten to hold the brownies together without creating a cakey or tough texture.

Dutch-processed cocoa powder — I always prefer to use Dutch-processed cocoa powder whenever possible for its deeper flavor, but you can substitute with unsweetened cocoa powder. If you do use unsweetened cocoa powder, be sure to use baking soda instead of baking powder, otherwise the two won’t chemically react and give proper rise to the brownies.

Baking powder — helps give rise to the brownies for a toothsome bite when paired with Dutch-processed cocoa powder.

Salt — salt naturally enhances the cocoa flavor and counteracts any bitterness from the dark chocolate.

Espresso powder (optional) — while not strictly necessary, a slight kiss of espresso powder creates a layer of depth when added to chocolate.

Milk chocolate or semi-sweet chocolate chips — use high-quality chocolate chips, like Kirkland Signature, Guittard, or Ghirardelli chips for the best flavor results. Alternatively, you can top brownie brittle with any of your favorite ingredients. Feel free to add nuts, dried fruit, toffee bits, sprinkles, or other toppings to make this recipe your very own.

Storage Instructions

Store leftover brownie brittle in either an airtight container or resealable bag. Keep in a cool, dry place for 5-7 days.

Here’s a recipe you can make tonight! These outrageously fudgy chocolate brownies use real melted dark chocolate and chocolate chips to create brownies with shiny, flaky tops with rich, silky, centers.

Brownies are my dessert of choice for those sudden, intense, often late-night chocolate cravings. They require minimal dishes (because who really wants to clean up after 9pm?), require almost no brain power (again, perfect for when you are drained and questioning every life decision from the past 5 years), and just need to curl up on the couch with a few mouthfuls of gooey chocolate.

These brownies were specifically crafted so that they would turn out as gooey as possible with the use of butter, oil, and egg yolks for a texture reminiscent of creamy ganache. Don’t believe me? See for yourself.

Fudgy Versus Chewy Versus Cakey Brownies

Typically, brownie lovers fall into three categories: either you live for the supreme rich, gooey centers of fudgy brownies, or you love a shorter crumb that perfectly dunks into a cold glass of milk, or you fall somewhere in between! The good news: there is no right, wrong, or “best” way to enjoy brownies.

And hey, if fudgy brownies aren’t you thing, I’m currently testing a classically cakey brownie recipe– stay tuned. 😉

But no matter which siren song calls to you, every brownie should have those eye-catching, signature flaky tops that crackle with every bite.

Why Chocolate Lovers Make This Recipe

• Ready in no time — as mentioned above, this recipe is great to make whenever your chocolate cravings are suddenly through. the. roof. Heck, it’s 8:30pm at the time of this writing, and I’m just about to pop into the kitchen to make a batch for tonight’s movie night!
  
• Pure chocolate flavor — No peanut butter, no caramel, no marshmallow…this recipe is for those who just need that pure, uncut cocoa fix via premium dark chocolate, Dutch-processed cocoa powder, and chocolate chips.
  
• Great for all occasions — make a batch just for yourself, or pop them in the oven just before heading out to a birthday party or school function. The applications are limitless!
  
• Crave-worthy hot or cooled— while I often struggle to wait long enough for them to cool before diving in fork-first, these brownies are every bit as good at room temperature due to their gooey, fudgy centers.

Ingredients

This recipe utilizes several key ingredients and techniques to achieve the fudgiest, chocolaty texture possible. Some key ingredients include:

Premium chocolate — Melt down your favorite chocolate bar, like Ghirardelli or Lindt, to help create a fudgy center with out-of-this-world chocolate flavor.

Confectioner’s Sugar — the aim in every batch of brownies is to achieve those signature flaky tops, and you can achieve these results every time simply by heating a liquid fat like butter or oil and letting the sugar dissolve. Confectioner’s sugar is super fine and therefore dissolves brilliantly in melted butter.

Whole eggs — the egg whites provide structure to the brownies while the fat from the yolks lend to the rich, fudgy texture.

Neutral-flavored oil — a staple in boxed brownie recipes, using a fat that remains in a liquid state even when cooled is the key to those moist, rich centers.

Semi-sweet chocolate chips — the third component in this “triple chocolate recipe,” incorporating chocolate chips provides textural variety, as they don’t fully melt during the baking process. This helps prevent palette fatigue, allowing you to eat however many your soul demands tonight. 😉

Storage and reheating instructions

Store leftover brownies in an airtight container in a cool, dry place for 5-7 days.

While these brownies are delicious as-is, I highly recommend treating yourself by gently warming leftovers in the microwave for ~15 seconds to reproduce that fresh-from-the-oven warmth and decadence.