Description
Indulge in these rich and gooey Turtle Brownies featuring a decadent blend of cocoa, chocolate chips, and pecans topped with a luscious homemade caramel sauce. With a perfect balance of fudgy texture and nutty crunch, these brownies are a delightful treat for chocolate lovers looking for an elegant dessert.
Ingredients
Brownies
- 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
- 1/2 tsp baking powder
- 2 whole large eggs, cold
- 2 tsp vanilla bean paste
- 2/3 cup all purpose flour
- 1/2 cup semi sweet chocolate chips, plus more for topping
- 1/2 cup chopped pecans, plus more for topping
Caramel Sauce
- 1 cup light brown sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp vanilla bean paste
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (175°C). Line a 9×9 or 8×8 inch pan with aluminum foil and lightly grease or spray it with cooking spray. Set aside.
- Brown the butter: In a medium saucepan over medium heat, melt the butter and cook it until it turns light brown or caramel in color, about 5 to 10 minutes. Use a light-colored pan to better monitor doneness and avoid burning.
- Mix dry ingredients: Pour the browned butter into a large bowl. Add granulated sugar, light brown sugar, cocoa powder, salt, instant coffee granules, and baking powder. Stir to combine and let cool for 5 minutes until the mixture is no longer hot.
- Add eggs and vanilla: Stir in the cold eggs and vanilla bean paste. Mix until the batter has a shiny, smooth texture.
- Fold in flour: Gently fold in the all-purpose flour just until combined. Do not overmix to ensure a tender brownie.
- Add chips and pecans: Stir in the semi-sweet chocolate chips and chopped pecans until evenly distributed.
- Bake the brownies: Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
- Cool the brownies: Remove from the oven and allow to cool completely in the pan before removing.
- Prepare caramel sauce: While the brownies bake and cool, combine light brown sugar, butter, and heavy cream in a saucepan over low to medium heat. Cook for about 8 minutes, stirring occasionally until thickened. Increase heat slightly if needed and whisk constantly as it thickens. Remove from heat and stir in vanilla bean paste. Transfer to a container and refrigerate to firm and cool.
- Top brownies with caramel: Drizzle the cooled caramel sauce evenly over the cooled brownies.
- Add toppings and chill: Sprinkle additional chopped pecans and chocolate chips on top of the caramel. Place the brownies in the refrigerator for at least 30 minutes to set the caramel.
- Serve: Slice the brownies into 9 squares, serve, and enjoy the delicious combination of flavors.
Notes
- Using instant coffee granules enhances the chocolate flavor without making the brownies taste like coffee.
- Be careful not to burn the browned butter; a light-colored pan helps monitor this.
- Allowing the brownies to cool completely before adding caramel ensures the topping sets nicely.
- Chilling after adding caramel helps the sauce set for easier slicing.
- You can substitute pecans with walnuts if preferred.
