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Cutting into a tray of freshly-baked turtle brownies.
Abigail

Chocolate Turtle Brownies

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Cool Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 9 brownies
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Caramel Sauce
  • 400 ml heavy cream
  • 1 teaspoon vanilla extract
  • 400 grams granulated sugar
  • 200 ml water
  • 1 teaspoon lemon juice
  • ¾ teaspoon sea salt
For the Brownie Batter
  • 380 grams powdered sugar
  • 227 grams butter
  • 4 whole eggs, chilled
  • 4 teaspoons vanilla extract
  • 10 ounces premium dark chocolate, melted
  • 160 grams all-purpose flour
  • ½ teaspoon salt
  • 150 grams semi-sweet chocolate chips
  • 70 grams toasted pecans, finely chopped

Equipment

  • 1 measuring cup
  • 1 2L lightly-colored saucepan with clear lid
  • 1 wooden spoon or spatula
  • 1 large heatproof bowl
  • 1 large mixing bowl
  • 1 rubber spatula
  • 1 8x8 brownie pan
  • 2 sheets parchment paper
  • 1 food-grade probe or infrared thermometer

Method
 

For the Caramel Sauce
  1. Stir together the heavy cream and vanilla extract in the measuring cup and set aside.
  2. In a deep, lightly-colored saucepan, combine sugar, water, and lemon juice over medium heat. Cover with a clear lid and allow the mixture to sit undisturbed until it turns light brown, 7-10 minutes.
  3. Remove the lid and carefully monitor the caramel until it turns a dark amber color, taking care still not to stir the caramel.
  4. Once the desired color has been achieved, immediately remove the saucepan from the heat. Carefully pour in a splash of the heavy cream and rapidly stir with a wooden spoon as the caramel bubbles away. When the bubbles begin to die down, repeat the process 1-3 more times, alternating between adding a splash of heavy cream and stirring to temper and incorporate. When the mixture no longer bubbles, add in the rest of the heavy cream and stir.
  5. Return the pan to stove, this time on low heat, and allow the caramel to simmer until it reaches a temperature between 225-235℉. Stir occasionally to ensure even heating throughout.
  6. Pour the caramel into a large, heatproof bowl to help cool more rapidly and set aside.
For the Brownies
  1. In a large mixing bowl, stir together the powdered sugar and melted butter for 2-3 minutes, until the sugar dissolves. Stir in the eggs, vanilla extract, and melted dark chocolate until evenly incorporated.
  2. Fold in the all-purpose flour and salt, then add the chocolate chips and two-thirds of the chopped pecans and gently fold to combine.
  3. Pour half of the brownie batter into a prepared 8x8 baking sheet and spread evenly into a single layer. Pour between 200g-225g of caramel over the brownie batter and spread into an even layer, leaving about 1-inch of room from the edges. Spread the remaining brownie batter overtop the caramel into an even layer. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with a few wet crumbs.
  4. Allow the brownies to fully cool in the pan before removing. Drizzle as much caramel sauce overtop as you like, followed by the rest of the chopped pecans. For best results, stick the pecans along the caramel so they adhere better. Cut into desired slices and serve.