Easy Turtle Brownies Recipe

Ash Tyrrell

Easy Turtle Brownies Recipe

I just pulled a batch of these turtle brownies out of the oven, and let me tell you—they’re pure magic. I couldn’t resist that dreamy caramel oozing over fudgy chocolate, topped with crunchy pecans and finished with a drizzle of chocolate and a sprinkle of sea salt. Every bite was rich and indulgent without feeling overwhelming.

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Prep Time 30

Cook Time 35

Ingredients Method Notes

Ingredients

1 cup 200 g granulated sugar — key for that deep caramel flavor.
¼ cup 60 ml water — helps dissolve sugar before heating.
2 tbsp light corn syrup — prevents sugar crystals giving a smooth caramel.
¼ tsp table salt — balances sweetness in the caramel.
¼ cup 60 ml heavy cream — makes the caramel rich and creamy.
3 tbsp 42 g unsalted butter, cut into 3 pieces — adds richness, use unsalted to control salt level.
1 1/2 tsp vanilla extract — for warm mellow flavor in the caramel.
1¼ cups 250 g granulated sugar — gives sweetness and helps with texture.
⅔ cup 83 g all-purpose flour — too much = cakey brownies; measure carefully.
½ cup 50 g natural unsweetened cocoa powder — I prefer natural; if you use Dutch-process it shifts flavor a bit.
⅛ tsp baking powder — just a little lift so brownies aren’t super dense.
½ tsp table salt — enhances chocolate flavor.
½ cup 113 g unsalted butter, melted — gives richness; melt it gently.
2 large eggs room temperature preferred — room temp helps with smoother, even baking.
1 tsp vanilla extract — for all-around flavor.
½ cup 85 g milk chocolate chips — extra chocolate pockets in the brownies.
Caramel sauce made above
¾ cup pecans chopped — toasting first brings out flavor.
½ cup 85 g milk chocolate chips — for the ganache drizzle.
2 tbsp heavy cream — to make the ganache smooth and pourable.
Sea salt for sprinkling — a few flakes contrast beautifully with the sweetness.

Method

Combine sugar, water, corn syrup, and salt in a small saucepan over medium-low heat until the sugar dissolves. Increase the heat slightly and cook until the mixture turns a deep golden color and reaches about 340-345°F. Carefully pour in cream (it will bubble), then whisk in butter piece by piece and stir in vanilla. Allow the caramel to cool before using.
Preheat the oven to 350°F (175°C) and grease or line a 9×9-inch pan. Whisk together sugar, flour, cocoa powder, baking powder, and salt in a large bowl. Add melted butter, eggs, and vanilla, mixing until smooth. Fold in milk chocolate chips. Pour into the pan and bake for about 23-25 minutes, checking with a toothpick for moist crumbs.
Let the brownies cool for about 20 minutes. Spread the cooled caramel sauce on top and sprinkle with chopped pecans. For the chocolate drizzle, melt milk chocolate chips with heavy cream, whisk until smooth, and drizzle over the nuts. Finish with a sprinkle of sea salt. Allow toppings to set before slicing.

Notes

Toast the pecans briefly in a dry skillet before using to deepen their flavor and crunch.
Measure flour by spooning into the cup and leveling, rather than scooping directly—helps keep brownies fudgier.
Let the caramel cool slightly before spreading; if the brownies are too hot or caramel too warm, it may slide off.
Cut brownies just before serving to keep toppings neat and prevent caramel from oozing.
Use room-temperature eggs for smoother mixing and even baking.