Description
Indulge in rich, fudgy Turtle Brownies filled with chocolate chips and pecans, drizzled with homemade caramel sauce.
Ingredients
- 10 tbsp unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tbsp instant coffee granules (optional)
- 1/2 tsp baking powder
- 2 large cold eggs
- 2 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
- 1/2 cup chopped pecans (plus extra for topping)
For the caramel sauce:
- 1 cup light brown sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it or lining it with parchment paper.
- Melt 10 tablespoons of butter in a medium saucepan over low heat. Stir in both sugars and cocoa until well combined.
- Add the salt, coffee granules, and baking powder. Mix in the cold eggs one at a time, whisking vigorously. Stir in the vanilla extract.
- Fold in the all-purpose flour until just combined. Be careful not to overmix.
- Stir in the chocolate chips and chopped pecans, reserving some for topping.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Prepare the caramel sauce by combining light brown sugar, butter, and heavy cream in a saucepan. Bring to a boil while stirring, then reduce the heat and let simmer for about 5 minutes until it thickens slightly. Mix in the vanilla extract.
- Drizzle the warm caramel sauce over the top of the brownies and sprinkle with remaining pecans and chocolate chips.
- Cool for at least 30 minutes before cutting into squares.
Notes
For a nut-free version, omit the pecans or substitute with chopped walnuts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American