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    Home » Recipes » Bars and Brownies

    Salted Caramel Turtle Brownies

    Published: Feb 23, 2022 · Last Modified: Oct 11, 2022 by Leslie Jeon · 2 Comments · This post may contain affiliate links ·

    Jump to Recipe·Print Recipe
    Salted caramel turtle brownies resting around a spoon of caramel with text that reads 'Salted caramel 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.

    Several salted caramel turtle brownies resting next to a spoon of caramel this post

    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!

    Overhead shot of all the ingredients needed to make salted caramel turtle brownies labeled

    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:

    Step-by-step photos of making salted caramel turtle brownies labeled 1, 2, 3, 4

    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)

    Step-by-step photos of making salted caramel turtle brownies labeled 5, 6, 7, 8

    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)

    Step-by-step photos of making salted caramel turtle brownies labeled 9, 10, 11, 12

    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!
    Salted caramel turtle brownie on a plate in front of a spoonful of caramel sauce

    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 do you know when brownies are done?

    You can tell that brownies are ready when a toothpick inserted in the middle of the pan comes out clean.

    What's the secret to making moist, delicious brownies?

    Don't overbake them! If brownies are baked too long, they'll turn out dry and crumbly. Keep in mind that the carryover heat from the pan will continue to cook the brownies once you remove them from the oven.

    Salted caramel turtle brownies on a plate in front of a jar of caramel sauce

    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.

    Print
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    Salted caramel turtle brownies resting around a spoon of caramel

    Salted Caramel Turtle Brownies


    ★★★★★

    5 from 1 reviews

    • Author: Leslie Jeon
    • Total Time: 35 minutes
    • Yield: 24 brownies 1x
    Print Recipe
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    Description

    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. 


    Ingredients

    Scale
    • 1 cup + 2 tablespoons (190g) semisweet chocolate, chopped
    • 17 tablespoons (240g) unsalted butter 
    • 3 eggs (150g)
    • 1 ¼ cups (250g) granulated sugar 
    • ⅔ cup (80g) all-purpose flour
    • 2 tablespoons cocoa powder 
    • ½ teaspoon kosher salt
    • 1 cup (114g) pecans, coarsely chopped
    • ¼ cup (45g) chocolate chips 
    • 1 cup homemade salted caramel sauce
    • Optional: A handful of pecans, for topping

    Instructions

    1. Preheat the oven to 350°F (177°C). Line a 9 x 13-inch pan with parchment paper and set aside. If you let some of the paper hang over the sides of the pan, it will make it easier to remove the brownies later. 
    2. Combine the semisweet chocolate and unsalted butter in a heatproof bowl and microwave for 30-second increments until melted. Set aside.
    3. In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat together the eggs and granulated sugar until pale and fluffy, about 3-5 minutes. Scrape down the sides of the bowl well.
    4. Pour the chocolate and butter mixture into the egg mixture and mix well to combine, scraping as needed. 
    5. Add in the all-purpose flour, cocoa powder, and salt, and mix until just combined. Finally, add in the chopped pecans and chocolate chips and stir with a spatula until well combined. 
    6. Pour the brownie batter into the prepared pan and bake 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 completely in the pan. 
    7. Once the brownies have cooled, pour slightly cooled salted caramel sauce directly on top of the brownies. Top with pecans if desired, and let the caramel solidify a bit before cutting the brownies into squares and serving. 
    8. Cover and store leftover brownies at room temperature for up to 1 week.

    Equipment

    Image of Stand Mixer

    Stand Mixer

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    Image of 9 x 13-inch pan

    9 x 13-inch pan

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    Image of Small Offset Spatula

    Small Offset Spatula

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    Notes

    • Chocolate Chips: I like to use semisweet chocolate chips for this recipe, but you could use milk chocolate or dark chocolate if preferred. 
    • Caramel Sauce: If you've never tried making caramel from scratch, now's your chance! I love using my homemade salted caramel sauce for this recipe, but a store-bought caramel also works. 
    • Yield: The number of brownies that this recipe yields depends on how large you cut the brownies. I typically like to cut out 24 brownies when using a 9 x 13-inch pan. 
    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: brownies, salted caramel turtle brownies, salted caramel, turtle brownies, pecans

    Did you make this recipe?

    Tag @thebakersalmanac on Instagram and hashtag it #thebakersalmanac

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Alyssa

      March 01, 2022 at 11:45 am

      YUM. Toasted the pecans for the top and these were sooo delicious...saving the recipe for later.

      ★★★★★

      Reply
      • Leslie Jeon

        March 04, 2022 at 11:17 pm

        Ooh, great idea about toasting the pecans! I'll have to try that next time. I'm so glad to hear you enjoyed the recipe, Alyssa! 🙂

        Reply

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