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To make these rich brownies, gather the following items: - 1 cup (2 sticks) unsalted butter, plus extra for greasing - 2 cups granulated sugar - 4 large eggs, at room temperature - 1 tablespoon pure vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup pecans, roughly chopped, plus extra for topping - 1 cup caramel sauce (store-bought or homemade, for drizzling) These ingredients blend to create a luscious, gooey treat. The butter provides fat for moisture, while the sugar adds sweetness. The eggs help bind everything together, and the cocoa powder gives that rich chocolate flavor. Feel free to play with your brownies! You can add: - Sea salt for a sweet and salty taste - Espresso powder for a coffee kick - Different nuts like walnuts or almonds - Dark chocolate instead of semi-sweet Customizing makes your brownies unique. Try adding your favorite flavors! Using quality ingredients matters. I recommend: - Plugrá or Kerrygold for butter - Domino for granulated sugar - Ghirardelli or Guittard for cocoa powder and chocolate chips - Smucker's for caramel sauce These brands often ensure better taste and texture. Always check for freshness! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). You’ll need a 9x13 inch baking pan. Grease it well with butter. You can also line it with parchment paper. This makes it easy to lift the brownies out later. In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once it’s all melted, stir in 2 cups of granulated sugar until mixed well. Take the pan off the heat and let it cool for about 5 minutes. Then, add 4 large eggs, one at a time. Whisk them in fully before adding the next one. Finally, pour in 1 tablespoon of pure vanilla extract. Mix until it’s smooth and glossy. In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually fold this dry mix into the wet mixture. Use a spatula to combine until there’s no dry flour left. Be careful not to overmix, as that can make the brownies tough. Pour half of the brownie batter into your prepared pan. Spread it evenly with your spatula. Drizzle half of the 1 cup of caramel sauce over this layer. Then, gently spoon the remaining brownie batter on top. Spread it carefully to cover the caramel. Drizzle the rest of the caramel sauce over the top. Use a knife to swirl it lightly for a marbled look. If you saved some pecans, sprinkle them on top for extra crunch. Bake the brownies for 30-35 minutes. Check them with a toothpick. It should come out with a few moist crumbs. Let them cool on a wire rack for at least 15 minutes before cutting into squares. To get moist brownies, start with room temperature eggs. Cold eggs can make the batter dense. When mixing your ingredients, avoid overmixing. Mix just until combined, and you will see a smooth batter. Also, check your oven temperature with a thermometer. An uneven or hot oven can dry out your brownies. Lastly, let them cool in the pan for a bit. This keeps them soft and chewy. When drizzling caramel, warm it slightly. This makes it easier to pour and swirl. If you use store-bought caramel, heat it in the microwave for 10 to 15 seconds. Use a spoon or squeeze bottle for better control. Start with a small amount and add more as needed. Swirling the caramel gently into the brownie batter creates a lovely look and flavor. One common mistake is not greasing the pan. Always grease or line your pan. This helps you remove the brownies easily. Another mistake is not checking for doneness. A toothpick should come out with a few moist crumbs. Lastly, don’t skip the pecan topping. It adds crunch and enhances the taste. Enjoy these tips as you bake your treats! Pro Tips Use Room Temperature Eggs: Allowing your eggs to come to room temperature helps them incorporate more easily into the batter, resulting in a smoother texture. Don’t Overmix the Batter: Mix the batter just until the dry ingredients are combined. Overmixing can lead to dense brownies instead of the desired fudgy texture. Swirl the Caramel Gently: When creating the marbled effect with caramel, use a knife to swirl it lightly. This prevents the caramel from sinking too deep into the brownies. Cool Before Cutting: Allow the brownies to cool in the pan for at least 15 minutes before cutting. This helps them firm up, making them easier to slice into neat squares. {{image_4}} You can switch up the nuts in your brownies. While pecans give a great crunch, walnuts or almonds work well too. Walnuts add a rich, earthy flavor. Almonds bring a nice sweetness. Try mixing different nuts for fun textures. Just chop them roughly so they blend in well. Chocolate is key in these brownies. You can use dark chocolate for a richer taste. Milk chocolate can make them sweeter. You might even try white chocolate chips for a creamy twist. Mixing different chocolates can create new flavors. Use what you love! Want to make your brownies pop? Adding espresso powder can enhance the chocolate flavor. Just a bit gives a nice depth. You can also sprinkle sea salt on top before baking. This adds a great contrast to the sweetness. Get creative and mix in your favorite flavors! To keep your brownies fresh, store them in an airtight container. Make sure they cool completely before placing them inside. This will help keep them moist and tasty. You can store them at room temperature for up to four days. If you want to keep them longer, consider freezing them. Freezing is a great way to save your brownies for later. First, cut them into squares. Wrap each piece in plastic wrap. Then, place them in a freezer bag or airtight container. These brownies can stay fresh in the freezer for about three months. When you're ready to enjoy them, just thaw them overnight in the fridge. To reheat your brownies, preheat your oven to 350°F (175°C). Place the brownies on a baking sheet. Cover them with foil to keep them from drying out. Heat for about 10-15 minutes. If you prefer, you can also microwave them. Just heat them for 10-15 seconds at a time until warm. Enjoy them with a little extra caramel drizzle for a treat! Yes, you can make these brownies ahead of time. Bake them and let them cool. Then, store them in an airtight container. They stay fresh for up to five days. If you want extra flavor, let them sit overnight. This way, the flavors blend well. To lower the sweetness, reduce the sugar by half a cup. You can also use dark chocolate chips. They add a rich taste without making the brownies too sweet. Always taste the batter before baking to find your perfect balance. No pecans? No problem! You can use walnuts or almonds instead. They give a nice crunch and flavor. If you want a nut-free option, leave them out. The brownies will still taste amazing! Yes, you can use a sugar substitute. Stevia or erythritol works well in brownies. Use a conversion chart for the right amount. Keep in mind that the texture may change slightly. Always try a small batch first to see how it tastes. You’ve learned how to make delicious caramel pecan turtle brownies. We covered key ingredients, step-by-step instructions, and helpful tips. You can customize and store them for longer enjoyment. Remember to avoid common mistakes to ensure success. Brownies are a fun treat that can be varied to match your taste. Enjoy trying different flavors to make them your own!

Decadent Caramel Pecan Turtle Brownies

Rich and fudgy brownies topped with caramel and pecans for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter, plus extra for greasing
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup pecans, roughly chopped, plus extra for topping
  • 1 cup caramel sauce (store-bought or homemade, for drizzling)

Instructions
 

  • Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper to make removing the brownies easier later.
  • Melt the Butter: In a medium saucepan over low heat, melt the unsalted butter completely. Once melted, stir in the granulated sugar until the mixture is well combined. Remove the saucepan from the heat and let it cool for about 5 minutes.
  • Incorporate Eggs and Vanilla: After the mixture has cooled slightly, whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, pour in the vanilla extract and continue mixing until the batter is smooth and glossy.
  • Mix Dry Ingredients: In a separate mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until you see no dry flour but being careful not to overmix.
  • Add Chocolate and Pecans: Gently stir in the semi-sweet chocolate chips and roughly chopped pecans, reserving a handful of pecans for garnishing the top if you like.
  • Layer the Batter: Pour half of the prepared brownie batter into the greased or lined baking pan, using a spatula to spread it evenly. Drizzle half of the caramel sauce over this first layer of batter.
  • Add Remaining Batter: Carefully spoon the remaining brownie batter over the caramel drizzle, spreading it gently to cover. Drizzle the rest of the caramel sauce on top and use a knife to swirl it lightly through the batter for a beautiful marbled effect.
  • Garnish: If you saved any pecans, sprinkle them over the caramel topping for added crunch and decoration.
  • Bake: Place the baking pan in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
  • Cool and Cut: Set the brownies on a wire rack to cool in the pan for at least 15 minutes, then use the parchment paper (if used) to lift them out and transfer to a cutting board. Cut into squares.

Notes

For an indulgent serving, present the brownies warm with an extra drizzle of caramel sauce on top and a generous scoop of vanilla ice cream beside them. Garnish with additional chopped pecans for a lovely finishing touch.
Keyword brownies, caramel, dessert, pecans