Salted Caramel Turtle Brownies: 12 Decadent Indulgences

Rich, decadent Salted Caramel Turtle Brownies topped with homemade salted caramel and crunchy pecans.

Scale

3/4 cup (170g) unsalted butter (for the batter)
4 ounces (113g) semi-sweet chocolate (chopped)
2 cups (400g) granulated sugar (for sweetness)
3 large eggs (room temperature)
2 teaspoons pure vanilla extract (for flavor)
1 cup (82g) unsweetened cocoa powder (Dutch-process recommended for smooth flavor)
1 cup (125g) all-purpose flour (spooned & leveled)
1 teaspoon salt (for balance)
1 cup (120g) chopped pecans (for crunch)
1 cup (180g) semi-sweet chocolate chips (for added richness)
1 cup (290g) homemade salted caramel (for topping)

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (177°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Heat in 30-second intervals, stirring in between, until fully melted. Whisk in the sugar, then the eggs and vanilla extract. The batter should be smooth and light brown.
Add the cocoa powder, flour, salt, remaining 2 ounces of chocolate, pecans, and chocolate chips. Stir until fully combined, using a spatula or wooden spoon. The batter will be thick. Spread the mixture evenly in the prepared pan.
Bake for about 30 minutes, checking with a toothpick. If it comes out with wet batter, bake for a few more minutes. Once it comes out with a few moist crumbs, it’s ready.
Remove from the oven and pour the slightly cooled salted caramel over the hot brownies. Spread evenly. Optionally, sprinkle coarse salt for an extra salty-sweet kick.
Allow the brownies to cool completely, preferably on a cooling rack. For faster cooling, refrigerate. Once cool, cut into squares.