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The Best Turtle Brownies
4.8 from 51 votes

The Best Turtle Brownies

The Best Turtle Brownies combine rich dark chocolate and butter with a tender, fudgy texture enhanced by optional coffee and espresso for depth. They are layered with a salty-sweet caramel filling studded with toasted pecans and finished with chocolate and pecan topping for a decadent contrast. These brownies balance gooey caramel, crunchy nuts, and moist chocolate cake, making them a satisfying treat that holds well at room temperature or chilled.

Prep Time
15 mins
Cook Time
40 mins
Cooling Time
5 hrs
Total Time
5 hrs 55 mins
Servings: 12
Calories: 419 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Brownies
  • ½ cup butter 1 stick, unsalted
  • 6 ounces dark chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar, or bittersweet chocolate
  • 2 egg large
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon brewed coffee leftover or cold coffee is okay, optional but recommended
  • 1 teaspoon instant espresso granules optional but recommended
  • pinch salt optional and to taste
  • ¾ cup all-purpose flour
Filling
  • 8 ounces salted caramel sauce use homemade, Trader Joe’s, or another favorite; plain is okay but I prefer salted caramel. Don’t use ice cream sundae sauce, it’s too thin
  • 1 pecans I use roasted, salted pecan halves; toast raw nuts for 5 to 10 minutes in a 400F oven to enhance flavor, heaping cup
Topping
  • ½ cup chocolate chips semi-sweet
  • ½ cup pecans

Instructions

Make the brownies:
    Cup of Yum
  1. Preheat oven to 350F. Line an 8-inch square pan with high-quality aluminum foil such as Reynold’s Non-Stick (highly recommended so caramel doesn’t stick to pan) leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
  2. In a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
  3. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), optional salt, and whisk vigorously to combine.
  4. Add the flour and stir until smooth and combined.
  5. Turn half the batter out into prepared pan (I draw an imaginary line down the center of the batter with my spatula while it’s in the mixing bowl andeyeballing it, I pour half into pan); reserve remainder.
  6. Bake for 15 to 16 minutes, or until top has just set in the center; don’t overbake because pan is going back into oven. While brownies bake, prepare the filling.
Make the Filling:
  1. In a medium bowl, add caramel (microwave it for 10 seconds if your is very thick or hard to get out of the jar), pecans, and stir to combine; set aside.
  2. After brownies have baked for about 15 minutes, remove pan from oven and using a spatula carefully and evenly spread the filling mixture over the brownies, taking care to not let the filling plop down in one spot because it will be difficult to spread without disturbing the brownie layer.
  3. Evenly top with reserved brownie batter, smoothing it lightly with a spatula. It’s normal for it to have thickened up some.
For the Topping:
  1. Evenly sprinkle the chocolate chips on top.
  2. Evenly sprinkle the pecans.
  3. Bake for about 24 to 25 minutes, or until center has just set and is no longer glossy. It’s a bit hard to tell when done because center is buried under chocolate chips and pecans, but if you look closely you’ll be able to determine if you’re looking at raw brownie batter or just melted chocolate chips. The toothpick test is unreliable because you’re going to hit melted chocolate chips and then gooey caramel sauce so it’s better to just eyeball it.
  4. Allow brownies to cool in pan on top of a wire rack for at least 3 hours.
  5. Cover with a sheet of foil to prevent fridge smells, and place pan in fridge for another 2 hours, or until sufficiently chilled for slicing.
  6. Lift brownies out using foil overhang, slice, and serve.

Notes

  • Brownies keep well airtight at room temperature for up to one week, refrigerated for two weeks, or frozen for up to six months.
  • For best texture, store brownies slightly chilled in the fridge before serving.
  • Toast raw pecans at 400°F for 5 to 10 minutes to enhance their flavor before adding to the caramel filling.
  • Use salted caramel sauce rather than thinner sundae sauce for proper filling consistency.
  • Line the baking pan with high-quality non-stick aluminum foil to prevent caramel sticking and for easier removal.

Nutrition Information

Serving 1 Calories 419kcal (21%) Carbohydrates 36g (12%) Protein 7g (14%) Fat 29g (45%) Saturated Fat 12g (60%) Polyunsaturated Fat 15g (88%) Cholesterol 53mg (18%) Sodium 413mg (17%) Fiber 6g (24%) Sugar 22g (44%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 419

% Daily Value*

Serving 1
Calories 419kcal 21%
Carbohydrates 36g 12%
Protein 7g 14%
Fat 29g 45%
Saturated Fat 12g 60%
Polyunsaturated Fat 15g 88%
Cholesterol 53mg 18%
Sodium 413mg 17%
Fiber 6g 24%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.