Caramel Turtle Brownies
These caramel turtle brownies are the ultimate indulgence! They’re thick, chocolatey bars topped with buttery caramel, toasted pecans, and a sprinkle of flaky salt. They strike the perfect balance of sweet, salty, and crunchy, and are guaranteed to disappear fast at any gathering.
Caramel turtle brownies are everything you love about turtle candy baked into a rich, fudgy bar—gooey caramel, crunchy pecans, and melty chocolate all swirled together in each bite. They’re the kind of treat that feels extra indulgent but is surprisingly easy to make. If you’ve tried my turtle thumbprint cookies, you know I’m a big fan of that chewy-caramel-pecan combo, and these brownies take those same flavors to the next level. Perfect for holidays, potlucks, or when you just need a little something decadent!
Why You’ll Love This Recipe
- Turtle candy in brownie form. All the gooey caramel, nutty crunch, and melty chocolate you love, baked into a rich, fudgy bar.
- Next-level texture. Chewy brownie base, creamy caramel, and crunchy pecans give you the perfect bite every time.
- Crowd-pleaser status. Whether for holidays, bake sales, or just because, these brownies always disappear fast.
- Easy but impressive. Simple steps with bakery-worthy results, your friends will think you fussed way more than you did.
Ingredient Notes
Brownies
- Bittersweet chocolate: The base of rich, fudgy flavor. Use a good-quality bar or chips for best results.
- Unsalted butter: Adds moisture and richness; cutting it into quarters helps it melt evenly with the chocolate.
- Unsweetened cocoa powder: Boosts the chocolate flavor and keeps the brownies extra chocolatey.
- Eggs: Bind the batter and create structure; room-temp eggs mix in more smoothly.
- Granulated sugar: For the perfect amount of sweetness.
- Vanilla extract: Enhances the chocolate flavor and adds warmth.
- Salt: Balances the sweetness and makes the chocolate shine.
- All-purpose flour: Just enough to hold everything together while keeping the brownies fudgy, not cakey.
- Semisweet chocolate chips: Add melty chocolate pockets in every bite.
- Chopped pecans: Bring crunch and nutty depth. Toast them lightly first for even more flavor.
Topping
- Salted caramel sauce: The gooey, decadent layer that makes these “turtle” brownies; homemade or store-bought works.
- Chopped pecans: More crunch on top for that classic turtle candy vibe.
- Semisweet chocolate chips: A melty finish that ties all the flavors together.
- Flaky salt: A sprinkle on top enhances the caramel and balances the sweetness.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Nut swap. Try walnuts, almonds, or hazelnuts instead of pecans for a different nutty flavor.
Espresso boost. Mix in a teaspoon of instant espresso powder with the batter to deepen the chocolate flavor.
Candy bar upgrade. Fold in chopped Turtle candies or Rolos for extra bursts of caramel and chocolate.
How to Make Caramel Turtle Brownies
- Melt the chocolate and butter in a double boiler (or heatproof bowl set over simmering water) on low, stirring until smooth. Remove from heat, whisk in the cocoa, and let cool slightly.
- With a stand mixer, beat the eggs and sugar on medium-high for 1 minute. Lower the speed, then mix in the vanilla and salt. With the mixer on low, slowly add the chocolate mixture (or gently fold it in by hand).
- Remove from the mixer and stir in the flour just until combined.
- Fold in the chocolate chips and pecans.
- Pour the batter into the prepared pan, spreading evenly with a spatula. Bake for about 25 minutes, until the top looks shiny and the center is set but still fudgy. The brownies will finish baking as they cool.
- Cool completely on a wire rack, about 2 hours. Lift out using the parchment, then transfer to a cutting board. Drizzle with caramel, sprinkle with pecans and chocolate chips, and finish with flaky salt. Slice and enjoy!
Expert Tips
Use quality chocolate. The better the chocolate, the richer the flavor. This is where it pays to splurge!
Don’t overbake. Take the brownies out when the center is just set. They’ll continue baking as they cool, giving you that fudgy texture.
Toast the pecans. A quick toast in the oven or skillet deepens their nutty flavor and adds extra crunch.
Cool completely before topping. If the brownies are warm, the caramel will melt and slide right off.
Clean cuts. For neat slices, use a sharp knife, wipe it clean between cuts, or chill the brownies briefly before slicing.
Storage Tips
Store cooled brownies in an airtight container at room temperature for up to 5 days.
Freeze for up to 1 month for longer storage. Once completely cooled, wrap brownies in plastic wrap and place in a freezer bag or airtight container. Before enjoying, thaw on the counter for 3–4 hours until they reach room temperature.
Recipe FAQ
Yes, in a pinch, boxed brownie mix can be used. You can just add in the chocolate chips and chopped pecans, and then add on the topping. I prefer the Ghirardelli triple chocolate brand.
My favorite brands are Ghirardelli, Guittard, Theo, or Valrhona. These brands all provide a strong chocolate base and smooth melting quality for the best texture and taste.
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Related Recipes
If you can’t get enough of these rich, gooey caramel turtle brownies, you’re in luck, I have plenty more brownie recipes to satisfy your chocolate cravings!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Caramel Turtle Brownies
Ingredients
Brownies
- 1 cup plus 2 tablespoons, 200 g good quality bittersweet chocolate, chopped, (or chocolate chips)
- ½ cup (113 g or 1 stick) unsalted butter, cut into quarters
- 3 tablespoons (18 g) unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
- ½ cup (65 g) semisweet chocolate chips
- ½ cup (60 g) chopped pecans
Topping
- ½ cup salted caramel sauce
- ¼ cup (30 g) chopped pecans
- ¼ cup (35 g) semisweet chocolate chips
- Flaky salt
Instructions
- Preheat oven to 350° F. Line an 8 by 8-inch square metal baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
- In a makeshift double boiler over low heat, melt chocolate and butter, stirring occasionally. Remove pan from the heat and whisk in the cocoa. Set aside to cool slightly.
- In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in chocolate mixture into the egg mixture (you can also stir it in by hand).
- Remove bowl from mixer and stir in the flour with a wooden spoon until just combined. Stir in the chocolate chips and chopped pecans.
- Pour the mixture into the prepared pan, spread into the corners and level with a rubber spatula. Bake 25 minutes, or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven.
- Cool on a wire rack to room temperature, about 2 hours. Use parchment paper to lift brownies out of the pan and place on a cutting board.
- Use a spoon or liquid measuring cup to drizzle caramel over the cooled brownies. Sprinkle chopped pecans and chocolate chips on top. Garnish with flaky sea salt. Cut and serve.
