Turtle Brownies

This moist, chocolaty brownie topped with caramel and nuts brings together the classic components of turtle candies.

  • Yield: Makes 16
Turtle Brownies


For the brownies

  • 1/4 cup (1/2 stick) unsalted butter, plus more for pan
  • 3 ounces good-quality unsweetened chocolate, coarsely chopped
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon pure vanilla extract

For the topping

  • 1 cup sugar
  • 1/3 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coarse salt
  • 1 cup coarsely chopped toasted pecans (about 4 ounces)


  1. Preheat oven to 325 degrees. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside.

  2. Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.

  3. Whisk together flour, baking powder, and salt in another medium bowl; set aside.

  4. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.

  5. Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool on a wire rack.

  6. Make topping: Bring 1/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved. When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.

  7. Remove from heat, and immediately add cream, vanilla, and salt. Gently stir with a wooden spoon or heatproof spatula until smooth. Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.

  8. Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour.

  9. Let brownies stand at room temperature at least 15 minutes before serving. Lift out, and cut into 16 squares, wiping knife with a hot, damp cloth between each cut. Brownies can be refrigerated in an airtight container up to 2 days.


Be the first to comment!