Topped with caramel, pecans, and chocolate, these turtle brownies are oh so decadent! My version uses an easy homemade caramel for the best results.

Recipe: https://sugarspunrun.com/turtle-brown...

Ingredients
For the caramel (see note)
1 cup granulated sugar (200g)
¼ cup water (60ml)
2 Tablespoons light corn syrup
¼ teaspoon table salt¼ cup heavy cream (60ml)
3 Tablespoons unsalted butter, cut into 3 pieces (42g)
1 ½ teaspoons vanilla extract
For the brownies
1 ¼ cups granulated sugar (250g)
⅔ cup all-purpose flour (83g)
½ cup natural unsweetened cocoa powder (50g)
⅛ teaspoon baking powder½ teaspoon table salt
½ cup unsalted butter, melted (113g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract½ cup milk chocolate chips (85g)
For toppingCaramel sauce, from above¾ cup pecans, chopped
½ cup milk chocolate chips (85g)
2 Tablespoons heavy creamSea salt, for sprinkling

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Instructions
00:00 Introduction
Make the brownies
00:18 Preheat oven to 350F (175C) and lightly grease a 9x9” (23x23cm) square baking pan, or line with parchment paper. Set aside.
00:23 In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt.
01:15 Add melted butter, eggs, and vanilla and stir together very well until mixture is completely combined.
01:52 Stir in chocolate chips.
02:10 Spread evenly into prepared baking pan and bake in preheated 350F (175C) oven for 23-25 minutes. When finished baking a toothpick inserted into the center should come out clean or mostly clean with just a few moist crumbs.
03:08 Allow brownies to cool for 20 minutes (they do not have to be fully cooled) before adding toppings.
To make the caramel
03:20 Combine sugar, water, corn syrup, and salt in a small saucepan and stir frequently over medium-low heat until sugar is dissolved. If you notice any sugar adhering to the sides of the pan, lightly dip a pastry brush in water and use it to sweep away the sugar.
04:25 Turn heat to just a notch below medium and continue to cook without stirring until mixture turns caramel in color and reaches a temperature of 340-345F (171-173C).
05:34 Remove from heat and very carefully and slowly drizzle in cream. Mixture will bubble aggressively, so use caution.
05:50 Add butter, 1 piece at a time, until mixture is smooth.
05:59 Stir in vanilla extract and allow caramel to cool completely before using (you can speed this up by placing it into it in the refrigerator).
06:05 Spread caramel sauce evenly over the top of the cooled brownies, covering the entire surface. Sprinkle chopped pecans over top of caramel.
06:55 In a small microwave safe bowl, microwave chocolate chips and heavy cream on high for 25 seconds. Whisk together until smooth. Drizzle over top of brownies.
07:56 Sprinkle with sea salt, cut and enjoy!

Notes
This recipe makes 1 batch or 1 cup of my thick caramel sauce: https://sugarspunrun.com/how-to-make-... I’ve tried this recipe with store-bought sauce and found it to be too thin and so I recommend using the sauce linked here. The sauce may be prepared up to a week in advance and stored (covered) in the fridge.
Storing
Store the brownies in the pan you’ve baked them in to prevent too much caramel spilling off of them. I store at room temperature (tightly covered) for up to 2 days or in the refrigerator (tightly covered) for up to 5 days. If kept at room temperature, the caramel will slowly spill over the edges of the brownies, this is fine and normal.

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