These fudgy, decadent Salted Caramel Turtle Brownies layer rich chocolate, crunchy toasted pecans, and glossy homemade caramel into one unforgettable dessert. The first time I made these, I drizzled the warm caramel over the brownies and watched it pool into every corner, and I knew instantly they'd become a family favorite. They're surprisingly easy to pull together, and the combination of sweet caramel with a hint of flaky sea salt makes them taste like something straight from a fancy bakery.
If you love chocolate caramel pecan brownies, you'll want to bookmark this recipe alongside treats like Peanut Butter White Chocolate Bark and No-Bake Cookie Dough Truffles for your next dessert lineup.
Why We Love This Salted Caramel Turtle Brownies
My best friend Jackeline stopped by one afternoon when I was testing this batch, and she couldn't stop reaching for seconds. "I think I just found my new favorite brownie," she said, licking caramel off her fingers. Here's what makes these Salted Caramel Turtle Brownies so good. They're incredibly rich without being too heavy, thanks to the cocoa powder and melted chocolate working together. The homemade caramel recipe adds a buttery, silky layer that store-bought versions just can't match. Pecans give a nice crunch, and the sprinkle of salt on top brings everything into focus. Plus, they slice cleanly once cooled, so they look bakery-perfect on a platter.
Jump to:
- Why We Love This Salted Caramel Turtle Brownies
- Salted Caramel Turtle Brownies Ingredients
- How to Make Salted Caramel Turtle Brownies
- Substitutions and Variations
- Equipment For Salted Caramel Turtle Brownies
- Storage and Make-Ahead Tips
- Serving Suggestions
- Expert Tips
- A Little Family Story
- FAQ
- Related
- Pairing
- Salted Caramel Turtle Brownies
Salted Caramel Turtle Brownies Ingredients
Here's everything you need to make these rich Salted Caramel Turtle Brownies with caramel and pecans.
See Recipe Card Below This Post For ingtedient Quantites
For the Brownie Batter:
- Unsalted butter: Melted with chocolate to create the base. It adds richness and helps the brownies bake up fudgy instead of dry.
- Semi-sweet chocolate bar: Coarsely chopped and melted with the butter for deep chocolate flavor. Save some to fold into the batter for pockets of melty chocolate.
- Granulated sugar: Sweetens the batter and helps create that shiny, crackly top.
- Eggs: Bind everything together and add moisture. Room temperature eggs mix in more smoothly.
- Pure vanilla extract: Enhances the chocolate and adds warmth.
- Unsweetened cocoa powder: Gives these brownies their intense chocolate flavor. Natural or Dutch-process both work beautifully.
- All-purpose flour: Forms the structure. Spoon it into your measuring cup and level it off to avoid dense brownies.
- Salt: Balances the sweetness and brings out the chocolate.
- Chopped pecans: Add crunch and nutty flavor. Toasting them for a few minutes deepens their taste.
- Semi-sweet chocolate chips: Folded into the batter for extra pockets of melted chocolate.
For the Salted Caramel:
- Homemade salted caramel: You'll need about 1 cup. Making it from scratch gives you a silky, buttery topping that's worth the extra effort.
How to Make Salted Caramel Turtle Brownies
These Salted Caramel Turtle Brownies come together in just a few simple steps.
Preheat your oven: Set it to 350°F (177°C) and line a 9×13-inch pan with parchment paper, leaving some hanging over the edges so you can lift the brownies out easily later.
Melt the butter and chocolate: Combine the butter and 2 ounces of chopped chocolate in a microwave-safe bowl. Heat in 30-second bursts, stirring between each one, until smooth and glossy.
Mix in the sugar: Whisk the granulated sugar into the melted chocolate mixture until it's well blended. Then add the eggs and vanilla, whisking until the batter turns light brown and smooth with a slightly dull finish.
Add the dry ingredients: Fold in the cocoa powder, flour, salt, remaining chopped chocolate, pecans, and chocolate chips using a spatula or wooden spoon. The batter will be thick and fudgy.
Spread in the pan: Scrape the batter into your prepared pan and smooth it out evenly, getting it into all the corners.
Bake: Pop it in the oven for 30 to 32 minutes. Check doneness by inserting a toothpick into the center. You want a few moist crumbs clinging to it, not wet batter. If needed, bake in 2-minute increments until just set.
Add the caramel: Let the caramel cool slightly so it's not scorching hot, then pour it over the warm brownies. Spread it evenly with a spatula. Sprinkle with coarse salt if you want that extra flavor contrast.
Cool completely: Let the brownies cool on a wire rack, or speed things up by sliding the pan into the fridge. Once they're completely cool, lift them out using the parchment overhang and cut into squares.
Substitutions and Variations
You can adjust this Salted Caramel Turtle Brownies to fit what you have on hand or your personal taste.
Chocolate: Swap semi-sweet for dark chocolate if you prefer a less sweet brownie. Milk chocolate works too, but it'll be sweeter overall.
Nuts: Use walnuts or almonds instead of pecans. Leave them out entirely if you need a nut-free version.
Caramel: Store-bought caramel sauce works in a pinch. Just warm it slightly so it spreads easily. You can also drizzle it over the brownies instead of spreading it for a more rustic look.
Flour: For gluten-free brownies, use a 1-to-1 gluten-free baking blend.
Extra toppings: Sprinkle mini chocolate chips or crushed pretzels over the caramel for added texture.
Equipment For Salted Caramel Turtle Brownies
Here's what you'll use to make these Salted Caramel Turtle Brownies:
- 9×13-inch baking pan: The standard size for this recipe.
- Parchment paper: Makes cleanup easy and helps you lift the brownies out cleanly.
- Glass mixing bowl: Microwave-safe for melting the butter and chocolate.
- Whisk: For mixing the wet ingredients smoothly.
- Silicone spatula or wooden spoon: Perfect for folding in the dry ingredients without overmixing.
- Cooling rack: Lets air circulate under the pan so the brownies cool evenly.
Storage and Make-Ahead Tips
These Salted Caramel Turtle Brownies keep beautifully, which makes them great for planning ahead.
Room temperature: Store in an airtight container for up to 1 week. They stay soft and chewy the whole time.
Refrigerator: If your kitchen is warm or you prefer firmer brownies, refrigerate them. They'll last up to 2 weeks and have a denser, fudgier texture when cold.
Freezer: Wrap individual brownies in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Make-ahead: Bake the brownies a day or two ahead. Add the caramel topping a few hours before serving so it stays glossy and fresh.
Serving Suggestions
Here are some cozy ways to serve these Salted Caramel Turtle Brownies:
Warm with ice cream: Heat a brownie for 10 seconds in the microwave and top with vanilla ice cream. The caramel gets soft and drippy again.
Afternoon treat: Pair with a mug of hot coffee or cold milk for an indulgent snack, just like you'd enjoy with Easy Lemon Thumbprint Cookies.
Dessert platter: Arrange Salted Caramel Turtle Brownies on a platter with other sweets like Easy Lotus Biscoff Cheesecake for a holiday spread.
Gift box: Wrap individual squares in wax paper and tie with ribbon for homemade gifts.
Expert Tips
Don't overbake: Pull the brownies out when the toothpick has a few moist crumbs. They'll continue cooking as they cool, and overbaking makes them dry.
Cool the caramel slightly: If it's too hot, it might seep into the brownies instead of sitting on top in a glossy layer.
Use parchment paper: This is key for clean slicing and easy removal from the pan.
Toast the pecans: Spread them on a baking sheet and toast at 350°F for 5 to 6 minutes. It brings out their natural oils and deepens the flavor.
Let them cool completely: Warm brownies are harder to cut cleanly. Patience pays off with perfect squares.
A Little Family Story
Liam wandered into the kitchen while I was pouring the caramel over the Salted Caramel Turtle Brownies , his eyes wide. "Mom, it smells like a candy store in here!" he said, practically bouncing on his toes. I told him he had to wait until they cooled, but he kept sneaking back to peek at them. When I finally cut him a square, he took one bite and grinned. "These taste like the turtles Grandma used to bring us, but better," he said. Then he dropped a tiny piece on the counter and tried to scoop it up with his finger, getting caramel everywhere. "Oops," he laughed, sticky-fingered and completely happy.
FAQ
Do turtle brownies need to be refrigerated?
Not necessarily. You can store them at room temperature for up to a week in an airtight container. Refrigerating them makes them firmer and fudgier, which some people love. If your house is warm or the caramel feels too soft, the fridge is a good option.
What makes brownies fudgy or cakey?
Fudgy Salted Caramel Turtle Brownies have more fat and less flour, which gives them a dense, moist texture. Cakey brownies use more flour and sometimes baking powder, making them lighter and fluffier. This recipe leans fudgy thanks to the butter, chocolate, and cocoa powder.
Why is it called a turtle brownie?
It's named after turtle candies, those chocolate clusters filled with caramel and pecans. The combination of chocolate, caramel, and nuts in the candy inspired the brownie version. The shape of the candy even looks a little like a turtle shell, which is where the name comes from.
What flavor is the salted caramel brownie at Ben and Jerry's?
Ben and Jerry's salted caramel brownie ice cream has a sweet cream base with blonde brownies and a salted caramel swirl. It's a bit different from these homemade Salted Caramel Turtle Brownies, but the sweet and salty combo is similar and just as indulgent.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Salted Caramel Turtle Brownies:
Salted Caramel Turtle Brownies
Ingredients
- ¾ cup 12 Tbsp; 170g unsalted butter for the batter
- 4 ounces 113g semi-sweet chocolate chopped
- 2 cups 400g granulated sugar for sweetness
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract for flavor
- 1 cup 82g unsweetened cocoa powder Dutch-process recommended for smooth flavor
- 1 cup 125g all-purpose flour spooned & leveled
- 1 teaspoon salt for balance
- 1 cup 120g chopped pecans for crunch
- 1 cup 180g semi-sweet chocolate chips for added richness
- 1 cup 290g homemade salted caramel for topping see full recipe
Instructions
- Preheat the oven to 350°F (177°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
- In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Heat in 30-second intervals, stirring in between, until fully melted. Whisk in the sugar, then the eggs and vanilla extract. The batter should be smooth and light brown.
- Add the cocoa powder, flour, salt, remaining 2 ounces of chocolate, pecans, and chocolate chips. Stir until fully combined, using a spatula or wooden spoon. The batter will be thick. Spread the mixture evenly in the prepared pan.
- Bake for about 30 minutes, checking with a toothpick. If it comes out with wet batter, bake for a few more minutes. Once it comes out with a few moist crumbs, it's ready.
- Remove from the oven and pour the slightly cooled salted caramel over the hot brownies. Spread evenly. Optionally, sprinkle coarse salt for an extra salty-sweet kick.
- Allow the brownies to cool completely, preferably on a cooling rack. For faster cooling, refrigerate. Once cool, cut into squares.
Leave a Reply