Caramel Pecan Turtle Brownies

If you’re looking for a decadent dessert that’s easy to make and impossible to resist, these Caramel Pecan Turtle Brownies are it. Each layer brings something special, from the chewy chocolate base to the buttery pecans and sweet caramel topping.

So, I’m typically not a huge fan of chocolate desserts. Crazy, I know. But I may have found one that could change my mind … these Caramel Pecan Turtle Brownies.

Don’t get me wrong, I enjoy a good brownie. I’ll admit it: I kind of love the box mix variety the most. There’s just something nostalgic about them. And while I’ll always have a soft spot for those, when I’m craving something extra special and indulgent, this is the recipe I’ll be reaching for.

These brownies are inspired by the classic turtle candy, so you’ve got all those beloved layers: rich, fudgy brownie, crunchy pecans, creamy caramel, and a smooth salted chocolate topping. It’s a combination that feels both comforting and a little bit fancy.

And if you’re looking to take things over the top, or serve these as a dessert for a dinner party or celebration, add a scoop of vanilla ice cream and a drizzle of hot fudge. Pure magic. Alright, I think I’ve tempted you enough. Let’s get into the recipe and all the delicious details.

Why You’ll Love This Recipe

• It’s the perfect balance of rich, sweet, and salty. These brownies bring together fudgy chocolate, buttery pecans, creamy caramel, and a hint of sea salt in a way that just works. Each bite has something different to love, whether it’s the crunch of a pecan or the smoothness of the caramel layer. 
• They feel a little fancy without being fussy. While there are a few steps involved, each one is simple and straightforward. Most of the time is spent waiting for the layers to set, so it really just takes a bit of patience. You don’t need much skill. The end result is a brownie that looks gourmet and tastes absolutely delicious.
• They store and serve beautifully. You can make these a day in advance, and they’ll still taste just as amazing—maybe even better once the flavors have settled in. They’re easy to cut, stack, and serve, whether you’re hosting a dinner party or just packing a few up for friends. 

Ingredients

It’s time to gather all the ingredients needed to make these decadent Caramel Pecan Turtle Brownies. I’ll walk you through the ingredients I used below. 

• Unsalted butter – Gives the brownies a rich, buttery base and helps create a soft, tender texture.
• All-purpose flour – Provides structure to the brownies while keeping them soft and chewy.
• Baking powder – Adds a slight lift to balance the fudginess, preventing the brownies from being too dense.
• Kosher salt – Enhances the chocolate flavor and balances the sweetness in the batter.
• Bittersweet chocolate – The deep, slightly bitter chocolate flavor gives these brownies a rich and indulgent taste.
• Vegetable oil – Keeps the brownies extra moist and contributes to their chewy texture.
• Granulated sugar – Adds sweetness and helps create that crackly brownie top we all love.
• Brown sugar – Adds depth of flavor with hints of molasses and gives the brownies extra moisture.
• Eggs – Bind the batter together and help achieve that glossy, fudgy finish.
• Vanilla extract – Brings warmth and enhances all the other flavors in the mix.
• Pecan halves – Add crunch and nutty richness that pairs perfectly with caramel and chocolate.
• Soft caramels – Melt into a creamy, chewy layer that brings that signature turtle flavor.
• Heavy cream – Loosens the caramels when melted to create a smooth, pourable caramel topping.
• Bittersweet chocolate (for topping) – Melted and drizzled over the caramel for extra chocolatey goodness and a beautiful finish.
• Flaky sea salt – Sprinkled on top to contrast the sweetness and bring out the richness of every bite. (Maldon Sea Salt is my go-to.)

How To Make

It’s time to bake. Let me show you how to make these irresistible brownies. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. Preheat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish with baking spray. Line the bottom and long sides with parchment paper, leaving an overhang on each side to make removal easier. Spray again with baking spray. Set aside. 
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Create a double boiler by placing a large heatproof bowl over a pot of simmering water. Add the chopped chocolate, butter, and oil. Stir frequently until everything is melted and smooth. Remove the bowl from the heat. Add both sugars and whisk until well combined. Add the eggs and vanilla; whisk until the mixture is glossy, about one minute. Stir in the dry ingredients just until combined. Be careful not to overmix.

4. Pour the batter into the prepared pan and smooth the top with a spatula. Arrange the pecan halves evenly over the batter.

5. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy. Transfer the pan to a wire rack and let the brownies cool completely.
6. To make the caramel layer, place the caramels and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the caramels are melted and the mixture is smooth.

7. Drizzle the caramel over the cooled brownies and let it set for about 30 minutes. Once set, drizzle with the melted chocolate. (You can melt the chocolate using the double boiler method again.) Immediately sprinkle with flaky sea salt.

8. Let the chocolate set fully, then cut the brownies into squares and serve.
9. Store the brownies in the refrigerator. Bring to room temperature before serving for the best texture.

And there you have it. A pan of rich, fudgy brownies layered with buttery pecans, smooth caramel, a drizzle of chocolate, and finished off with a pinch of flaky salt. Does it get any better? I don’t think so. 

Frequently Asked Questions

Can I use a different type of chocolate for the brownie base or topping?

Yes, you can swap bittersweet chocolate with semisweet or even dark chocolate, depending on your preference. Just keep in mind that a sweeter chocolate will slightly change the flavor balance, especially since the caramel and brown sugar already add sweetness.

What’s the best way to cut these brownies cleanly?

For neat slices, chill the brownies first and use a sharp knife. Wipe the blade clean between each cut. You can also lightly oil the knife or dip it in warm water before slicing for even cleaner edges.

What can I use if I don’t have soft caramels?

You can make a simple homemade caramel using sugar, butter, and cream, but it will require a bit more time and attention. Store-bought soft caramels are the easiest option, but caramel sauce thickened slightly on the stove could work in a pinch if you’re in a bind.

Do these freeze well?

Yes, they freeze beautifully—even with the caramel and chocolate layers. Place cut brownies in a single layer or stack with parchment between each piece. Wrap tightly and freeze for up to two months. Thaw in the fridge or at room temperature before serving.

More Chocolate Desserts You’ll Love

• Chocolate Peanut Butter Caramel Cereal Bars
• Chocolate Peanut Butter Icebox Cake
• Chocolate Chip Cookie Brownies
• Chocolate Chip Cake
• Salted Chocolate Turtle Candy 

I’ve mentioned this before, but I often give leftover treats to my brother. (This time I kept a few for myself because they were too good to give all of them away.) He praised these brownies so much, so I’m pretty sure they have become his new favorite. 

If you’re the kind of person who can’t resist the combo of chocolate, caramel, and pecans, you’re in for a treat. Once you give these Caramel Pecan Turtle Brownies a try, I’d love to hear what you think! Please stop back and leave a comment and a 5-star rating below. 

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Caramel Pecan Turtle Brownies

If you’re looking for a decadent dessert that’s easy to make and impossible to resist, these turtle brownies are it. Each layer brings something special, from the chewy chocolate base to the buttery pecans and sweet caramel topping.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: brownies, caramel, chocolate, pecans

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Cooling Time: 1 hour hour 30 minutes minutes

Servings: 12

Calories: 665kcal

Ingredients

Brownies:

• 1 stick unsalted butter softened
• 1 cup plus 2 tablespoons all-purpose flour
• ½ teaspoon baking powder
• ¾ teaspoon kosher salt
• 8 ounces bittersweet chocolate roughly chopped
• 3 tablespoons vegetable oil
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 4 eggs at room temperature
• 1½ teaspoons pure vanilla extract
• 2 cups pecan halves

Caramel Layer:

• 12 ounces soft caramels unwrapped
• ¼ cup heavy cream

Topping:

• 4 ounces bittersweet chocolate melted
• Flaky sea salt

Instructions

• Preheat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish with baking spray. Line the bottom and long sides with parchment paper, leaving an overhang on each side to make removal easier. Spray again with baking spray. Set aside.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Create a double boiler by placing a large heatproof bowl over a pot of simmering water. Add the chopped chocolate, butter, and oil. Stir frequently until everything is melted and smooth. Remove the bowl from the heat. Add both sugars and whisk until well combined. Add the eggs and vanilla; whisk until the mixture is glossy, about one minute. Stir in the dry ingredients just until combined. Be careful not to overmix.
• Pour the batter into the prepared pan and smooth the top with a spatula. Arrange the pecan halves evenly over the batter.
• Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy. Transfer the pan to a wire rack and let the brownies cool completely.
• To make the caramel layer, place the caramels and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the caramels are melted and the mixture is smooth.
• Drizzle the caramel over the cooled brownies and let it set for about 30 minutes. Once set, drizzle with the melted chocolate. (You can melt the chocolate using the double boiler method again.) Immediately sprinkle with flaky sea salt.
• Let the chocolate set fully, then cut the brownies into squares and serve.
• Store the brownies in the refrigerator. Bring to room temperature before serving for the best texture.

Nutrition

Calories: 665kcal | Carbohydrates: 82g | Protein: 8g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 264mg | Potassium: 353mg | Fiber: 4g | Sugar: 64g | Vitamin A: 423IU | Vitamin C: 0.3mg | Calcium: 109mg | Iron: 3mg