When it comes to brownies, I’ve never been a fan of the outlandish. I have almost always preferred a simple, no-frills fudge brownie but let me tell you, these turtle brownies are next level. Inspired by turtle candies, these are loaded with chocolate, caramel and pecans. You will adore them.
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How to Make Turtle Brownies
- Preheat oven to 350°F (170°C/160°C fan) and line a 23x33cm baking tin with parchment, leaving overhang on the long sides.
- For the Brownies: Sift flour, cocoa, salt, and baking powder into a bowl. In a heatproof bowl over simmering water, melt the butter and dark chocolate, then remove from heat. In another large bowl, whisk sugars, eggs, and vanilla with an electric mixer for 4–5 minutes, until thick and pale. On low speed, mix in the chocolate mixture, then fold in dry ingredients just until combined. Pour into tin, smooth the top, and sprinkle with half the pecans and milk chocolate. Bake for 25 minutes, until a toothpick comes out with moist crumbs. Cool in tin, then chill for extra fudginess.
- For the Salted Caramel: Melt sugar in a saucepan over medium heat until deep amber. Stir in cream, butter, and salt. If needed, reduce heat and stir until smooth. Let cool for 10–15 minutes until slightly thickened.
- To Finish: Drizzle caramel over cooled brownies, sprinkle with remaining pecans, chocolate, and optional flaked sea salt. Lift out of tin and slice into squares.
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Turtle Brownies Recipe
Super rich, fudgy brownies loaded with chocolate, caramel and pecans! These ooey-gooey, crunchy and salty-sweet Turtle Brownies are seriously going to blow you away!
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Servings: 20 servings
Ingredients
For the Chocolate Brownies
- 1 3/4 sticks unsalted butter 7 oz/200g, diced, plus extra for greasing
- 1 3/4 cup wholemeal rye flour see note below on using all purpose
- 2/3 cup cocoa powder
- 1/2 tsp flaked sea salt
- 1/2 tsp baking powder
- 10 1/2 oz dark chocolate 65-75% cocoa solids, roughly chopped
- 3/4 cup caster sugar super fine
- 1 cup light brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2/3 cup pecans roughly chopped
- 1 3/4 oz milk chocolate roughly chopped, or can use chocolate chips
For the Salted Caramel
- 1/2 cup caster sugar super fine
- 1/3 cup heavy cream
- 1 tbsp unsalted butter
- 1/4 tsp flaked sea salt plus extra for sprinkling (optional)
Instructions
- Heat the oven to 170C (160C fan)/350F/gas 4. Lightly grease a 23cm x 33cm baking tin and line with a piece of greaseproof paper that overhangs the two long sides.
For the Brownies
- Sift the flour, cocoa, salt and baking powder into a large bowl. Put the butter and dark chocolate in a heatproof bowl and set over a pan of simmering water (make sure the base of the bowl doesn’t touch the water), stir occasionally until fully melted, then take the bowl off the heat.
- Put both sugars, the eggs and vanilla in a separate large bowl and, using an electric mixer, whisk on medium-high for four to five minutes, or until increased in volume, thick and pale. This is what will give the brownies a fudgy texture and a thin crackly crust.
- Turn the mixer to low, pour in the chocolate mixture and combine. Use a spatula to fold the dry ingredients into the chocolate mixture until just the odd fleck of flour remains. Scrape into the prepared tin and spread out evenly. Sprinkle over half the pecans and half the milk chocolate pieces or chips.
- Bake for 25 minutes, or until a toothpick comes out with moist crumbs attached. Leave to cool in the tin. For a fudgier brownie, once cool, chill for a couple of hours in the refrigerator.
For the Salted Caramel
- Put the sugar in a small saucepan and cook over a medium heat until melted and the color of an old copper coin. Add the cream, butter and salt, and, once the bubbling has subsided, if there are any lumps, reduce the heat and stir until melted. Pour the caramel into a small, heatproof bowl and set aside for 10–15 minutes until slightly thickened.
- To finish, drizzle the caramel over the brownies, sprinkle over the remaining pecans and milk chocolate, and scatter over a little extra flaked sea salt, if you’re a fan of sweet and salty. Remove from the tin and cut into squares.
Notes
Storage: Store in a sealed container for four days.
Flour: You can substitute the rye for plain all purpose flour, but if you haven’t tried rye, I would implore you to, it makes a very special brownie.
Nutrition
Calories: 355kcal | Carbohydrates: 41g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 110mg | Potassium: 249mg | Fiber: 4g | Sugar: 28g | Vitamin A: 376IU | Calcium: 44mg | Iron: 3mg
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Thank You so much for the science behind fudge chewy brownies and cake like.. You’re the Best
I make this recipe far more often than I care to confess. Absolutely awesome!!!
I am dying for that cookbook! Everything I’ve seen from it looks so so good.
Delicious and amazing recipe. Love the combination to a perfect and flavorful Brownie. Yum.
The best brownies around! Loved that they were homemade! The salted caramel is so good on them!
These turtle brownies blew me away last night! I can’t believe how easy they were to make and how quickly they disappeared!
These brownies are out of this world delicious. Love the crunch that the pecans give them.