Salted Caramel Turtle Brownies

Fudgy, delicious brownies studded with pecans and topped with homemade salted caramel sauce! These salted caramel turtle brownies are the indulgent treat you didn't know you needed in your life.

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If you try out one new recipe this month, let it be these salted caramel turtle brownies.

After testing these brownies over and over again these past few weeks, I think I've finally nailed the recipe. The brownies are fudgy and moist, but the true star of the show is the salted caramel sauce. Throw some pecans in the mix and then you're really talking.

Now that I've got your attention (and probably made your stomach growl), let me show you how to make these brownies!

Jump to:

• What You'll Need
• How to Make These Brownies
• Tips to Make Perfect Brownies
• Common Questions About This Recipe
• How to Store & Freeze
• Salted Caramel Turtle Brownies
• Comments

What You'll Need

Here's a quick overview of a few of the ingredients and tools needed to make these brownies. The full recipe can be found at the bottom of the post!

Ingredients

• Semisweet chocolate - Semisweet chocolate helps give the brownies that gorgeous chocolate flavor we all know and love. I like using semisweet chocolate since it has a bit of sweetness but isn't overwhelming. You can either buy a chocolate bar and chop it up or use semisweet chocolate chunks.
• Unsalted butter - When baking, I always opt for unsalted butter instead of salted butter. That way, you can control the amount of salt in the recipe by adding it in later.
• Cocoa powder - You can use either natural or dutch-process cocoa powder. I prefer dutch-process for a smoother flavor.
• Salted caramel sauce - Just truly the star of this brownie show! I used my homemade salted caramel sauce, but if you're not up for making caramel from scratch, a store-bought version works just fine.

Equipment

• Mixer - Personally, I like to use a stand mixer fitted with a paddle attachment when making this recipe. However, an electric hand mixer will also do the job.
• 9 x 13-inch pan - Using a 9 x 13-inch pan, this recipe yields 24 brownies. Using a smaller pan will yield fewer, taller brownies.
• Offset spatula - I like to use a small offset spatula to spread both the brownie batter and the caramel sauce when making this recipe.

How to Make These Brownies

Now that you've got your ingredients ready, let's make some brownies! Here's a quick overview of how to make them:

1. Start by melting the semisweet chocolate and butter. I typically like to do this by microwaving the chocolate and butter for 30-second increments until melted. (Image 1 and Image 2)

2. Beat together the eggs and granulated sugar until pale and fluffy, about 3-5 minutes. You can either use a stand mixer or a handheld mixer to do this. Once the eggs are pale and fluffy, scrape down the sides of the bowl well. (Image 3 and Image 4)

3. Pour the chocolate and butter mixture into the egg mixture. Mix well to combine, scraping the bowl well. (Image 5)

4. Add in the all-purpose flour, cocoa powder, and salt, and mix until just combined. Be careful not to overmix at this point. (Image 6)

5. Mix in the chopped pecans and chocolate chips. Stir with a spatula until well combined, being careful not to overmix. (Image 7 and Image 8)

6. Pour the brownie batter into a 9 x 13-inch pan. Use an offset spatula to spread the batter evenly throughout the pan. (Image 9)

7. Bake the brownies for 20-22 minutes, or until a toothpick inserted into the center of the pan comes out clean. Remove from the oven and let the brownies cool in the pan. (Image 10)

8. Once the brownies have cooled, pour the salted caramel sauce on top. Spread it evenly on top of the brownies, then top with pecans and let the caramel solidify slightly before cutting and serving. (Image 11 and Image 12)

Tips to Make Perfect Brownies

Here are a few tips to keep in mind when making this recipe:

• Line the pan with parchment paper before pouring in the brownie batter. Once the brownies have been cooked and topped with caramel sauce, you can use the paper to lift the brownies out of the pan and onto a cutting board before cutting them into squares.
• Let the brownies cool before pouring on the caramel sauce. If you pour on the caramel sauce while the brownies are still hot, it will just melt into the brownies.
• After pouring on the caramel sauce, let it solidify slightly before cutting the brownies. Trust me — it will make the cutting process so much easier!

Common Questions About This Recipe

These are some questions I frequently hear about this recipe. If you have a question that isn't answered below, feel free to leave it in the comments.

How to Store & Freeze

To store: Cover and store leftover brownies at room temperature for up to 1 week.

To freeze: Once the brownies have cooled (but before spreading the caramel sauce on top), store them in an airtight container and freeze for up to 3 months. When ready to enjoy, thaw the brownies overnight in the refrigerator, then bring to room temperature before serving.

Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.

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