Salted caramel turtle brownies will squeeze their salty, sweet, sticky, ooey, gooey, chocolate, fudgy selves onto your Christmas baking list anyway. Also, so there’s no confusion, turtles are those candy clusters with pecans, caramel, and chocolate.
Ingredients:
- 3/4 cup (12 Tbsp; 175g) unsalted butter
- one 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped1
- 2 cups (400g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (95g) unsweetened natural or dutch-process cocoa powder2
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1 teaspoon salt
- 1 cup (120g) Diamond of California chopped pecans
- 1 cup (180g) semi-sweet chocolate chips
- 1 cup (full recipe) homemade salted caramel
Directions:
- Preheat the oven to 350°F (177°C). Line a 9x13 inch pan pan with parchment paper, leaving an overhang on the sides to lift the finished brownies/caramel out of the pan as a whole. This makes cutting easier. I recommend parchment paper because the caramel won't really stick to it.
- In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking.
- Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate, pecans, and chocolate chips. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan.
- Vìsìt salted caramel turtle brownies @ sallysbakingaddiction.com for full ìnstructìons.