Turtle Brownies
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
20 servings
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Course
Dessert
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Cuisine
American, International
Turtle Brownies
Description
This recipe involves melting a blend of dark and milk chocolate with butter, then mixing in sugar and cocoa powder before combining with eggs and flour mixed with salt and vanilla extract. The batter is divided into two parts, baking one half in a parchment-lined tray for 15 minutes after sprinkling coarsely chopped pecans and caramel pieces. After partial baking, the remainder of the batter is poured over, topped again with pecans and chocolate chunks, and baked until a crust forms, producing brownies with a fudgy interior and crunchy toppings.
The caramel adds a rich, chewy sweetness contrasting the chocolate’s depth, while the pecans contribute texture and nutty flavor. The balance between the soft interior and the browned crust gives these brownies a layered experience. The blend of chocolates creates complexity in the chocolate flavor profile.
Use a medium oven temperature (around 180 °C) and watch for a crust to form for proper doneness. Baking in two stages ensures the caramel and nuts are embedded without sinking. Cooling before cutting preserves texture.
Ingredients
Brownies:
- 150 g butter
- 100 g dark chocolate
- 100 g milk chocolate
- 4 egg large
- 100 g sugar
- 100 g caramel
- 130 g flour
- 25 g dark cocoa powder
- salt a pinch
- 100 g pecan
- 1 tsp vanilla extract
Decoration:
- 100 g chocolate chunks
- 100 g pecan
Instructions
- Prepare the caramel in advance. A good caramel sauce can be found in the dried fruit and caramel tart recipe. Make only half the quantity.
- Cut the pecans (or regular walnuts) coarsely into large pieces. Melt the chocolate with the butter over a low heat. When the mixture is smooth, turn off the heat and add the sugar and cocoa powder. Stir well and let cool for 10 minutes.
- Preheat the oven to medium heat (180 °C/356 °F) and line a 20/30 cm (8x12 inches) baking tray with parchment paper.
- Add the eggs to the chocolate cream, one at a time, mixing well after each addition. Then, incorporate the flour with the salt and vanilla, mixing at low intensity.
- Pour half of the mixture into the tray. Sprinkle the pecan nuts and caramel on top. Bake for 15 minutes.
- Remove from the oven and pour in the rest of the mixture. Sprinkle the pecan nuts and chocolate chips on top. Put the tray back in the oven and bake for another 15-20 minutes, until it forms a nice crust. The inside should remain moist so don't overbake. There's no point in doing the toothpick test.
- Transfer to a cooling rack. Once completely cool, cut into portions. Don't forget to share it with your loved ones.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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