Today I’ve got the BEST Turtle Brownies recipe for you!! You’re not going to be able to eat just one turtle brownie so you may not want to be left alone with these brownies. These rich turtle brownies are fudgy, chunky, and full of pecans, caramel, and chocolate! OMG they are soooo good! They also freeze great, so make a big batch and freeze them for special occasions or unexpected guests.
Recently I was having some major cravings for turtle brownies. I have no idea why, but who am I to argue with my cravings? I’ve never been happy with the turtle brownie recipes I’ve made so decided to make my own. I LOVE fudgy brownies so I made this turtle brownie FUDGY and put the caramel, pecans, and chocolate chips in the middle of the brownie so I guess you could also call these STUFFED Turtle Brownies. You do NOT want to be left alone with these turtle brownies, trust me!
- Bake the brownies in a 13×9-inch pan. I like to grease the pan, then line the pan with one piece of parchment paper that goes along the long side of the pan, over the bottom of the pan, then up the other long side all the way to the top of the pan or a little above the sides. Then lightly grease the top of the parchment paper too. This makes it really easy to lift the brownies out of the pan and cut them after they’ve cooled. I used Crisco shortening to grease the pan and paper.
- I used Hershey dark chocolate chips. You could use different types of chocolate but since these brownies have caramel and a lot of sugar I’d suggest sticking with a chocolate that is not too sweet.
- I used Kraft caramels for the filling. Be sure to unwrap the caramels BEFORE you start the recipe if you can’t find the unwrapped caramels at your store. It takes awhile to unwrap them all. Great project for the kids if you have small kids who want to help!
- As you’re working through the recipe be sure the melted chocolate and caramel is COOL before moving on. Otherwise, the chocolate will scramble and cook the eggs and the caramel will melt the chocolate chips.
- Also be careful to not overbake the brownies! They may not look completely set or done, but they will firm up.
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|Best Turtle Brownies|| || |
- ½ pound (2 sticks) unsalted butter
- 1 (12 oz.) bag dark chocolate chips
- 1 teaspoon instant coffee granules
- 4 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 2 (11 oz.) bags caramel squares, (unwrapped if wrapped)
- ¾ cup heavy cream
- ¼ teaspoon salt
- 2 cups whole pecans
- 1 (12 oz.) bag dark chocolate chips
- Preheat oven to 350 degrees F. Lightly grease a 13x9 baking dish. Line the pan with parchment paper so that paper is along bottom and up the two longer sides and goes a little above top of pan sides.
- Place butter, 1 bag of chocolate chips, and coffee in top of double boiler over medium heat. Stirring occasionally, heat mixture until smooth (about 5-7 minutes). Remove from heat and set mixture aside to cool. [OR you can place ingredients in microwave safe bowl and microwave on high for 30 second intervals, stirring after each interval, until smooth.]
- Whisk together eggs, sugar, and vanilla until well combined in a large mixing bowl. In a separate small mixing bowl, stir together flour, baking powder, and ¾ teaspoon salt. Whisk cooled chocolate mixture into sugar/egg mixture, then stir in flour mixture until just combined.
- Pour about half of brownie mixture into bottom of prepared 13x9-inch baking dish. Spread batter to cover bottom of pan into an even layer. Bake at 350 degrees F for 10 minutes.
- Meanwhile, place unwrapped caramels, cream, and ¼ teaspoon salt in medium sauce pan over medium heat. Stir until melted and smooth, about 5 minutes. Remove from heat, and set aside to cool. [OR you can place ingredients in microwave safe bowl and microwave on high for 30 second intervals, stirring after each interval, until smooth.]
- When bottom brownie layer is done, remove from oven. (don't worry if it's not fully cooked). Sprinkle pecans on top of brownie layer. Drizzle cooled caramel on top, then sprinkle remaining chocolate chips on top. Spoon remaining brownie batter on top and gently spread batter over chocolate chips to edges of pan to cover filling.
- Bake brownies an additional 25-30 minutes at 350 degrees F or until almost set in middle. Brownies may appear slightly underdone, but that's ok. Be careful to not overbake and dry out brownies.
- Cool completely. For easy cutting, place brownies in fridge for several hours over overnight to firm. Gently lift on parchment paper to remove brownies from pan and remove paper. You may need to run a sharp knife around edge of pan to remove brownies. Cut brownies into squares. For a firmer fudgier brownie, store in fridge. Otherwise, store at room temperature for a few days.
SNAPPY SUBSTITUTIONS: Substitute your favorite nuts for the pecans. You can also substitute other types of chocolate for the dark chocolate, however, I suggest sticking with a chocolate that is not too sweet.
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