Caramel Turtle Brownies
Cuisine: Dessert
Author: Betsy Cohen
Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hour 15 mins
  • 3.75 ounces (109 grams) unsweetened chocolate
  • 1.25 ounces (37 grams) semisweet chocolate
  • 17 tablespoons (244 grams) unsalted butter
  • 1 cup (133 grams) all purpose flour
  • ½ cup (52 grams) cocoa powder
  • 1 teaspoon (4 grams) baking powder
  • 3 eggs (149 grams)
  • 2¾ cups (588 grams) sugar, divided
  • 1 teaspoon (4 grams) vanilla extract
  • ½ cup (120 grams) heavy cream
  • ¾ teaspoon (6 grams) fine sea salt
  • 1¼ cups (131 grams) pecan pieces
  1. Preheat the oven to 350°.
  2. Line a 9" x 13" baking pan with parchment paper and set aside.
  3. Place 1¾ cups (375 grams) sugar in small sauté pan. Cook over medium low heat until the sugar caramelizes, stirring periodically. Nothing will happen for about 7-10 minutes, then the sugar will harden into little balls until it very quickly caramelizes. Remove from the burner and stir in 5 tablespoons (69 grams) butter followed by the cream and sea salt.
  4. Melt the unsweetened chocolate, semisweet chocolate and remaining 12 tablespoons (175 grams) butter together. Stir until smooth.
  5. Whisk together the flour, cocoa and baking powder. Set aside.
  6. Place the eggs and sugar into a large mixing bowl. Mix until blended.
  7. Add the melted chocolate/butter and vanilla. Blend in the dry ingredients.
  8. Transfer the batter to the parchment lined baking pan and use an offset metal spatula to spread it in the pan. Drizzle the caramel over the top. Swirl the caramel into the batter but do not blend it in completely. Sprinkle the pecans over the top.
  9. Bake at 350° for 35 minutes. Remove from the oven and cool before cutting into bars.
Recipe by Desserts Required at