These fudgy turtle brownies are filled with chopped pecans, chocolate chunks, caramel sauce, and plenty of chocolate flavor. They are drizzled with caramel sauce and taste delicious.
These brownies are inspired by turtle candies, that have chocolate, pecan, and caramel in them. They are such a delicious combination that I had to make them into desserts! Like my turtle cookies.
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Why this recipe works
- These brownies have a fudgy and chocolaty texture that will melt in your mouth.
- They are filled and topped with chopped pecans, chocolate chunks, and homemade caramel sauce!
- Made without a stand mixer! All you need is a mixing bowl and a whisk.
- These are made with simple ingredients!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious brownies.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Dark chocolate- use the best quality dark chocolate for the best flavor.
Granulated sugar– we like to use granulated sugar, the most common sugar in baking. Caster sugar will work great as well.
Brown sugar- adds a chewy texture to the brownies.
Eggs– To give the brownies a good structure. Make sure you’re using room-temperature eggs. I added an extra egg yolk for extra fudginess.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Vanilla extract– Vanilla extract Is an essential ingredient for brownies.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Espresso powder- you can use your favorite espresso powder.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Pecans- you will need chopped pecans both for the cookie dough and to coat the cookie dough balls.
Caramel sauce- you can make your own homemade caramel sauce using this recipe or use store-bought one!
Instructions
Preheat an oven to 180c (350f) and prep a parchment paper-lined 9 by 9 baking pan.
In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
Add the eggs, egg yolk, granulated sugar, brown sugar, oil, kosher salt, vanilla extract, and mix with a whisk until well combined.
Add the cocoa powder and mix until well combined.
Add the flour and mix until almost combined.
Add the chopped pecans and chocolate chunks and mix until combined.
Pour the batter to a parchment paper lined 9 by 9 brownie pan and top with more chocolate chunks and pecans. Bake in a 180c (350f) preheated oven for 40-50 minutes. Do not overbake it to keep it fudgy!
Let the brownies cool for 1 hour before slicing, so they won't crumble and fall apart. Top them with a drizzle of caramel sauce, more chopped pecans, and chopped chocolate. Serve and enjoy.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be more firm and won’t crumble up. These brownies are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 20 minutes.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Faq's
This may mean that you overbaked your brownies. I always underbake the brownies by a little bit, because the brownies keep cooking in the cooling process.
We like to use Dutch prosses cocoa powder because it gives the cake a deeper rich chocolate taste, but the natural cocoa powder will work! It’s just a personal preference.
It can be pretty hard to know when your brownies are done baking, but we have a few tricks to figure that out.
If the brownies have a shiny and crinkly top, they should be ready. When you insert a toothpick into the brownies and the toothpick is covered with wet batter, let it bake for a few more minutes and check again to get the perfect brownie.
Storing
Store these brownies at room temperature sealed in an airtight container for up to 5 days.
Freezing
To freeze brownies, you will need to wrap the brownies in plastic wrap or foil and seal them in an airtight container or in an airtight resealable bag. You can freeze brownies for up to 2 months.
Substitutions
Dairy-free- to make this dairy-free, replace the butter with vegan butter, and make sure that you are using dairy-free dark chocolate. Also, use vegan caramel sauce. Homemade or store-bought will work.
Variations
Nuts- swap the pecans with walnuts or hazelnuts if you don't have pecans available.
Chocolate- you can swap the chocolate chunks with white chocolate chunks or dark chocolate chunks.
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Brownie pan
More brownie recipes
Small batch brownies- These small batch brownies recipe comes together in one bowl, and makes fudgy and moist brownies with a crinkle top!
Brownie bites- These brownie bites are moist, fudgy, and full of chocolate flavor! They are gooey in the center and have a crackly brownie-like top!
White chocolate brownies- These white chocolate brownies are made with white chocolate and are fudgy, and filled with white chocolate flavor.
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📖 Recipe
Fudgy Turtle Brownies
Ingredients
- 150 g Butter unsalted
- 200 g Dark chocolate
- 1 teaspoon Vanilla extract
- 3 Eggs
- 1 Egg yolk
- 1 â…“ cup Granulated sugar
- â…“ cup Brown sugar
- ½ teaspoon Kosher salt
- 2 tablespoon Vegetable oil or canola oil
- 1 teaspoon Espresso powder
- ½ cup Cocoa powder
- 1 cup Flour
- â…” cup Pecans chopped
- 1 cup Chocolate chunks
Instructions
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 9 by 9 baking pan.
- In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
- Add the eggs, egg yolk, granulated sugar, brown sugar, oil, kosher salt, vanilla extract, and mix with a whisk until well combined.
- Add the cocoa powder and mix until well combined.
- Add the flour and mix until almost combined.
- Add the chopped pecans and chocolate chunks and mix until combined.
- Pour the batter to a parchment paper lined 9 by 9 brownie pan and top with more chocolate chunks and pecans. Bake in a 180c (350f) preheated oven for 40-50 minutes. Do not overbake it to keep it fudgy!
- Let the brownies cool for 1 hour before slicing, so they won't crumble and fall apart. Top them with a drizzle of caramel sauce, more chopped pecans, and chopped chocolate. Serve and enjoy.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be more firm and won’t crumble up. These brownies are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 20 minutes.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
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