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Crazy moist Turtle Brownies seeping with pockets of caramel, infused with pecans and chocolate chips, smothered in the BEST chocolate frosting and topped with more caramel. AKA heaven.
The making of a turtle is one of my favorites! If you love turtles as much as I do try these Turtle Cookies, Turtle Pecan Bars or Turtle Rice Krispie Treats for more turtle treats.
Turtle Brownies
If you are not familiar with “turtles,” let me tell you that turtle anything are amazing and these Turtle Brownies are beyond amazing!
They are so good that although I had a list of people to deliver the leftovers brownies to, they didn’t make it.
I embarrassingly will admit that Patrick and I ate the entire pan of brownies by ourselves. The entire pan.
They are just so intoxicatingly delicious and stay so moist for forever, that my selfish sweet tooth would not take no for an answer.
So just a fair warning, with one bite, you won’t be able to say no unless you have the will power of steel.
What you need to make turtle brownies
This tried and true recipe will have you MMMMing and AWWing with every bite!
These turtle brownies will melt in your mouth and leave you wanting more.
Each ingredient has a key role to making these brownies sweet, rich and AMAZING!
You will realize how quickly this pan of turtle brownies is gone once you make them.
Brownies:
- Butter: melted
- Granulated sugar: brings in the sweetness.
- Unsweetened cocoa powder: has the chocolatey flavoring as well as the coloring for the brownies.
- Eggs: rich and creamy.
- Vanilla extract: makes everything better!
- Flour: holds it all together.
- Baking powder: helps the brownies rise in the oven.
- Salt: flavor and helps the brownies to rise.
- Cinnamon: brings on added flavor that is worth it!
- Semi-sweet chocolate chips: you can use mini or large chocolate chips here.
- Pecans: roughly chopped and divided.
- Homemade Salted Caramel Sauce: you can also buy a store bought brand.
- Mini semi-sweet chocolate chips: you can substitute for the larger chocolate chips as well.
Chocolate Frosting
- Butter: softened
- Cocoa powder: has the chocolate flavoring and color.
- Light corn syrup: you can substitute honey if needed.
- Vanilla extract: just a dash!
- Powdered sugar: sifted is best.
- Milk: creamy flavoring.
How to make turtle brownies
These turtle brownies come together so easily and will be gone in minutes.
Poking holes in the brownies are a MUST!
This will help get caramel to the bottom of the pan keep the brownies moist and rich!
You will not be disappointed with these brownies!
- Preheat oven and prepare your pan: Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
- Making your brownies: Add butter, sugar and cocoa powder to stand or hand mixer and beat at medium speed for 2 minutes. Add eggs to the batter one at a time, beating after each addition just until incorporated. Beat in vanilla.
- Combine ingredients: In a separate bowl, mix together flour, baking powder, salt and cinnamon then beat into batter just until combined. Add 1 cup semi-sweet chocolate chips and 3/4 cups chopped pecans to batter and stir until just combined. Pour batter evenly into pan.
- Bake your brownies: Bake at 350 degrees for 30-35 minutes. Let pan cool on a wire rack for 5 minutes then poke holes all over with the back of a wooden spoon. Pour 1/2 cup caramel over brownies and spread into holes with a spatula. Refrigerate brownies for one hour or freeze for 30 minutes to let the caramel set. Meanwhile, prepare the Chocolate Frosting.
- Chocolate Frosting: Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding additional milk if needed to reach spreading consistency.
- Frost your brownies: Once caramel has set, frost brownies with Chocolate Frosting (you don’t have to use all of it but I highly recommend it!). Sprinkle evenly with 1/2 cup chopped pecans, 1/4 cup mini chocolate chips and drizzle with 1/4 cup caramel.
- Serve and enjoy! You can serve immediately or refrigerate to allow frosting to set and make cutting easier. I LOVE to microwave my brownie serving for 15 seconds or so before devouring.
Tips for making turtle brownies
These are a simple, basic recipe that is tried and true through and through.
You can’t go wrong with pecans, caramel and chocolate.
Keep it simple or make the original recipe and be pleased both ways.
You will have a dry pan either way!
- If you are not a fan of nuts, you can leave out the pecans. This will only take away the “turtle” part of the name and become a caramel brownie.
- You can substitute a brownie mix (9×9 pan) or chocolate cake mix (9×13 pan) for the brownie ingredients to save time.
- My caramel sauce is one to die for but totally understand if you need to buy a jar from the store to make a quicker recipe. Not ice cream topping though!
- I don’t recommend stacking the brownies. The caramel on top is a little too sticky for staking.
- Smaller slices are best since they are rich in flavor.
Storing turtle brownies
Each piece of brownie is moist, rich and thick.
There are caramel pockets soaking in caramel and chocolate keeping this cake nice moist.
Because of this, these turtle brownies last a little longer than most desserts.
You can freeze them, refrigerate them or just keep them on the counter.
Regardless of how you serve them, turtle brownies will be a hit with all of your family and friends!
Room temperature: Cover brownies with parchment paper and place in zip lock bag or an airtight container. These will last about 1 week in at room temperature.
Refrigerator: these brownies are best stored in the refrigerator. Keep them in an airtight container in your refrigerator for up to 1 month. You can eat them straight out of the refrigerator cold or let them sit until they reach room temperature.
Freezer: these freeze for up to 3 months. Just leave the extra nut and caramel topping until you warm them up. When ready to eat, let the brownies thaw overnight in the refrigerator. Then set them out at room temperature before serving.
Warming up: leaving them sit out and bringing them to room temperature is a great way to let them thaw. You can also warm them up for about 12-15 seconds in the microwave.
More brownie recipes
- Red Velvet Brownies with Cremates cheese Frosting
- Salted Carmel Brownie Bites
- Deep Dish Skillet Brownie Cookie
- Strawberry Cheesecake Brownies
- Frosted Turtle Brownies
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Poke Turtle Brownies
Ingredients
Brownies
- 1 cup butter 2 sticks, melted
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup semi-sweet chocolate chips
- 1 1/4 cup pecans roughly chopped, divided
- 3/4 cup Easy Caramel Sauce store bought, divided
- 1/4 cup mini semi-sweet chocolate chips may sub regular size
Chocolate Frosting
- 6 tablespoons butter softened
- 1/4 cup + 2 tablespoons cocoa powder
- 2 tablespoons light corn syrup may substitute honey
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar sifted
- 2-3 tablespoons milk
Instructions
- Bake at 350 degrees for 30-35 minutes. Let pan cool on a wire rack for 5 minutes then poke holes all over with the back of a wooden spoon. Pour 1/2 cup caramel over brownies and spread into holes with a spatula. Refrigerate brownies for one hour or freeze for 30 minutes to let the caramel set. Meanwhile, prepare the Chocolate Frosting.
- Chocolate Frosting: Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding additional milk if needed to reach spreading consistency.
- Once caramel has set, frost brownies with Chocolate Frosting (you don't have to use all of it but I highly recommend it!). Sprinkle evenly with 1/2 cup chopped pecans, 1/4 cup mini chocolate chips and drizzle with 1/4 cup caramel.
- You can serve immediately or refrigerate to allow frosting to set and make cutting easier. I LOVE to microwave my brownie serving for 15 seconds or so before devouring.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size pan is used? Forgive me if it is in the recipe, but I did not see it. TIA
Sorry, ignore my question. I found it.
Recipe doesn’t say how to prepare brownies ?
The brownies are the top ingredients.
Butter
Granulated sugar
Unsweetened cocoa powder
Eggs
Vanilla extract
Flour
Baking powder
Salt
Cinnamon
Semi-sweet chocolate chips
Pecans
Homemade Salted Caramel Sauce
Mini semi-sweet chocolate chips
Oh I see it now in the blog above! Can’t wait to try these!
Hi,
These all are awesome, I want to try them now.
Thanks
These look great, can’t wait to try them. Thanks for all of the great recipes.