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To make Caramel Pecan Turtle Brownies, gather these ingredients: - 1 cup unsalted butter (2 sticks), melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon salt - 1 cup chocolate chips - 1 cup pecans, chopped - 1 cup caramel sauce (store-bought or homemade) - Sea salt for topping (optional) Each ingredient plays a role in making these brownies rich and tasty. The butter adds moisture, while the sugar brings sweetness. Eggs help bind everything together, and flour gives structure. Cocoa powder gives that deep chocolate flavor, and chocolate chips add melty goodness. Pecans provide a crunch, and caramel adds a sweet, sticky layer. You can swap ingredients if needed: - Butter: Use coconut oil or margarine for a dairy-free option. - Sugar: Try brown sugar for a deeper flavor or a sugar substitute for lower calories. - Pecans: Walnuts or almonds work well if you prefer different nuts. - Caramel Sauce: Homemade caramel can replace store-bought. These substitutions can change the taste but still keep the brownies delicious. Choosing the right ingredients makes a big difference: - Chocolate: Look for high-quality chocolate chips with at least 60% cocoa. This ensures a rich flavor. - Caramel: If you pick store-bought, check for natural ingredients without too many additives. - Pecans: Fresh pecans are key. Buy them whole and chop them yourself for better taste. Good quality ingredients will enhance every bite of your brownies. Enjoy the process of choosing the best! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grease a 9x13-inch baking pan with butter or line it with parchment paper. This makes removing the brownies easy later. In a large bowl, combine melted butter and granulated sugar. Whisk them together until smooth. Next, add the eggs one at a time. Mix well after each egg. Then stir in the vanilla extract for flavor. In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Slowly add this dry mix to the wet mix. Stir just until the two mixtures come together. Now, fold in the chocolate chips and chopped pecans. Remember to save a handful of pecans for the top. Pour half of the brownie batter into the prepared pan. Spread it evenly across the bottom. Next, drizzle half of the caramel sauce over the batter. Use a knife to swirl it gently for a marbled look. Add the rest of the brownie batter on top and spread it out. Drizzle the rest of the caramel sauce over this layer. Swirl it again to combine slightly. Finally, sprinkle the reserved pecans and a pinch of sea salt on top if you like. Bake in the preheated oven for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center. It should come out with moist crumbs, not wet batter. Let the brownies cool in the pan for at least 30 minutes before cutting them into squares. To get perfect brownie texture, use room-temperature eggs. Cold eggs can make the batter too thick. Always melt the butter gently, so it stays smooth. Mix the sugar and butter well until creamy. This helps create a light texture. Bake at 350°F for even cooking. A toothpick should come out with moist crumbs, not wet batter. If your brownies puff up too much, you may need less flour next time. For the best marbled effect with caramel, drizzle it slowly. Use a spoon or squeeze bottle for control. Start with a zigzag pattern over the brownie batter. Then, take a knife and swirl gently. Do not mix too much; you want to see the caramel swirls. If you want extra flavor, heat the caramel slightly. This makes it easier to swirl and blend. Serve these brownies warm for a gooey treat. A scoop of vanilla ice cream adds a nice touch. Drizzle more caramel sauce on top to enhance the flavor. You can also sprinkle sea salt for a sweet-salty combo. Cut them into small squares for easy sharing. They are great for parties or as a special dessert at home. Pro Tips Use Room Temperature Eggs: Allow your eggs to come to room temperature for better incorporation into the batter, resulting in a smoother texture. Don’t Overmix: Mix the batter until just combined to keep your brownies fudgy and avoid a cake-like texture. Check for Doneness: Insert a toothpick into the center; it should come out with moist crumbs, indicating the brownies are perfectly baked. Cool Before Cutting: Allow the brownies to cool completely in the pan to ensure clean cuts and a better presentation. {{image_2}} If you want to change up the nuts, try using walnuts or almonds. Walnuts add a nice crunch and a rich taste. They work well with the chocolate and caramel. Almonds bring a light, sweet flavor that pairs nicely too. You can chop them or leave them whole for a fun look. Just remember to adjust the amount to keep the balance in your brownies. You can also add some extra flavor to your brownies. A dash of espresso powder can give a deep, rich taste. It enhances the chocolate flavor in a great way. You might also try using vanilla bean paste. It adds a lovely aroma and a hint of sweetness. Just mix it in with your wet ingredients for the best results. To make gluten-free brownies, swap the all-purpose flour for a gluten-free blend. Many blends work well, so pick one you like. For a dairy-free option, use vegan butter and dairy-free chocolate chips. This way, everyone can enjoy these delicious treats! Just keep an eye on the baking time, as it might vary a little. To keep your brownies fresh, store them in an airtight container. Make sure they cool completely first. You can place parchment paper between layers to avoid sticking. Store the brownies at room temperature for the best taste. If you want to freeze brownies, cut them into squares first. Wrap each square tightly in plastic wrap. Then, place the wrapped brownies in a freezer-safe bag. They can stay frozen for up to three months. To thaw, take them out and let them sit at room temperature for about an hour. When stored properly, brownies can last up to a week at room temperature. If refrigerated, they may last up to two weeks. However, cold storage can change their texture. Always check for any signs of spoilage before eating. To cut brownies well, let them cool down first. Use a sharp knife for clean cuts. Dip the knife in hot water, and dry it off for even better results. This helps prevent sticking. Cutting into squares or rectangles works best. Yes, you can make the brownie batter ahead of time. Store it in the fridge for up to 24 hours. Just cover it tightly with plastic wrap. When you are ready to bake, let it sit at room temperature for about 30 minutes. Then pour it into your pan and bake as normal. To check if brownies are done, insert a toothpick into the center. If it comes out with moist crumbs, they are ready. If wet batter sticks to the toothpick, bake longer. Remember, overbaking can make them dry, so check often after 25 minutes. Absolutely! Homemade caramel sauce adds a special touch. Just make sure it's thick enough to swirl into the batter. If it’s too runny, it may not create that lovely marbled effect. Use your favorite recipe or a simple one with sugar, cream, and butter. Caramel Pecan Turtle Brownies are a delightful treat. We covered each ingredient, including substitutions. You learned how to select high-quality items and followed step-by-step baking instructions. Tips helped you achieve the perfect brownie texture and create stunning caramel swirls. Variations allow for personalized flavors or dietary needs. Finally, you now know how to store and freeze your brownies for freshness. Enjoy making these delicious brownies and impress everyone with your skills!

Caramel Pecan Turtle Brownies

Deliciously rich brownies topped with caramel and pecans.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup pecans, chopped
  • 1 cup caramel sauce
  • optional sea salt for topping

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined and smooth.
  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add this dry mixture to the butter-sugar mixture, stirring until just combined.
  • Fold in the chocolate chips and chopped pecans, reserving a handful of pecans for topping.
  • Pour half of the brownie batter into the prepared baking pan, spreading it evenly.
  • Drizzle half of the caramel sauce over the brownie batter, then lightly swirl it with a knife to create a marbled effect.
  • Pour the remaining brownie batter over the caramel layer and spread it evenly. Drizzle the remaining caramel sauce on top and swirl again to combine slightly.
  • Sprinkle the reserved pecans and a pinch of sea salt (if desired) over the top.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
  • Allow the brownies to cool in the pan for at least 30 minutes before cutting them into squares.

Notes

Serve warm with extra caramel sauce and vanilla ice cream.
Keyword brownies, caramel, dessert, pecans