Turtle Brownies

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Crazy moist Turtle Brownies seeping with pockets of caramel, infused with pecans and chocolate chips, smothered in the BEST chocolate frosting and topped with more caramel. AKA heaven. The making of a turtle is one of my favorites! If you love turtles as much as I do try these Turtle Cookies, Turtle Pecan Bars or Turtle Rice Krispie Treats for more turtle treats.

Turtle Brownies

If you are not familiar with “turtles,” let me tell you that turtle anything are amazing and these Turtle Brownies are beyond amazing! They are so good that although I had a list of people to deliver the leftovers brownies to, they didn’t make it. I embarrassingly will admit that Patrick and I ate the entire pan of brownies by ourselves. The entire pan. They are just so intoxicatingly delicious and stay so moist for forever, that my selfish sweet tooth would not take no for an answer. So just a fair warning, with one bite, you won’t be able to say no unless you have the will power of steel.

What you need to make turtle brownies

This tried and true recipe will have you MMMMing and AWWing with every bite! These turtle brownies will melt in your mouth and leave you wanting more. Each ingredient has a key role to making these brownies sweet, rich and AMAZING! You will realize how quickly this pan of turtle brownies is gone once you make them. Brownies:

Butter: melted Granulated sugar: brings in the sweetness. Unsweetened cocoa powder: has the chocolatey flavoring as well as the coloring for the brownies. Eggs: rich and creamy. Vanilla extract: makes everything better! Flour: holds it all together. Baking powder: helps the brownies rise in the oven. Salt: flavor and helps the brownies to rise. Cinnamon: brings on added flavor that is worth it! Semi-sweet chocolate chips: you can use mini or large chocolate chips here. Pecans: roughly chopped and divided. Homemade Salted Caramel Sauce: you can also buy a store bought brand. Mini semi-sweet chocolate chips: you can substitute for the larger chocolate chips as well.

Chocolate Frosting

Butter: softened Cocoa powder: has the chocolate flavoring and color. Light corn syrup: you can substitute honey if needed. Vanilla extract: just a dash! Powdered sugar: sifted is best. Milk: creamy flavoring.

How to make turtle brownies

These turtle brownies come together so easily and will be gone in minutes. Poking holes in the brownies are a MUST! This will help get caramel to the bottom of the pan keep the brownies moist and rich! You will not be disappointed with these brownies!

Tips for making turtle brownies

These are a simple, basic recipe that is tried and true through and through. You can’t go wrong with pecans, caramel and chocolate. Keep it simple or make the original recipe and be pleased both ways. You will have a dry pan either way!

If you are not a fan of nuts, you can leave out the pecans. This will only take away the “turtle” part of the name and become a caramel brownie. You can substitute a brownie mix (9×9 pan) or chocolate cake mix (9×13 pan) for the brownie ingredients to save time. My caramel sauce is one to die for but totally understand if you need to buy a jar from the store to make a quicker recipe. Not ice cream topping though! I don’t recommend stacking the brownies. The caramel on top is a little too sticky for staking. Smaller slices are best since they are rich in flavor.

Storing turtle brownies

Each piece of brownie is moist, rich and thick. There are caramel pockets soaking in caramel and chocolate keeping this cake nice moist. Because of this, these turtle brownies last a little longer than most desserts. You can freeze them, refrigerate them or just keep them on the counter. Regardless of how you serve them, turtle brownies will be a hit with all of your family and friends! Room temperature: Cover brownies with parchment paper and place in zip lock bag or an airtight container. These will last about 1 week in at room temperature. Refrigerator: these brownies are best stored in the refrigerator. Keep them in an airtight container in your refrigerator for up to 1 month. You can eat them straight out of the refrigerator cold or let them sit until they reach room temperature. Freezer: these freeze for up to 3 months. Just leave the extra nut and caramel topping until you warm them up. When ready to eat, let the brownies thaw overnight in the refrigerator. Then set them out at room temperature before serving. Warming up: leaving them sit out and bringing them to room temperature is a great way to let them thaw. You can also warm them up for about 12-15 seconds in the microwave.

More brownie recipes

Red Velvet Brownies with Cremates cheese Frosting Salted Carmel Brownie Bites Deep Dish Skillet Brownie Cookie Strawberry Cheesecake Brownies Frosted Turtle Brownies

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Thanks Comment * Name * Email * Website