Crisp & Gooey Turtle Brownies

Crisp and gooey, just like the Turtles candies you had as a kid!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9
Calories 798 kcal
Author Katie Moseman


Toasted Pecans

  • 1 cup chopped pecans
  • salt to taste

Salted Caramel Sauce

  • 2 cups granulated sugar
  • 10 tbsp butter
  • 2 tsp salt
  • 1 cup heavy cream
  • 1 tsp vanilla


  • 10 tbsp unsalted butter
  • ¾ cup semi-sweet chocolate
  • 1 cup + 2 tbsp white sugar
  • 2 tbsp cocoa powder
  • 2 tsp vanilla extract
  • 2 eggs plus 1 extra egg yolk room temperature
  • 2/3 cup flour
  • 1 cup chopped toasted pecans divided
  • 1 cup salted caramel sauce divided


Salted Caramel Sauce

  1. Place your sugar in a medium saucepan set over medium-low heat. Let it melt slowly, without stirring.

  2. When the sugar has melted, add the butter to the pan, and gently swirl to melt and combine.
  3. Cook until the mixture reaches 340? on a candy or instant read thermometer, then remove from the heat immediately. The sugar will be a medium-to-deep amber colour, but should not smell burnt at all.
  4. As soon as you remove from the heat, whisk in the heavy cream and vanilla. Whisk until completely combined, then set aside to cool. It will thicken as it cools. The sauce can be stored in the fridge for up to two months.


  1. Preheat your oven to 350 F with a rack in the middle position. Line the bottom of an 8" square pan or individual tins with parchment paper, then grease generously. Set aside.

  2. Place the chocolate and butter in a large bowl set over a pan of boiling water, and whisk until melted. Set the bowl aside until the mixture returns to room temperature.
  3. Whisk the sugar, cocoa powder, and vanilla into the chocolate mixture (it will look grainy). Whisk in the eggs and extra yolk.
  4. Sift the flour into the bowl, then use a large spatula to fold it in until no dry flour remains. Fold in ¼ cup of the toasted pecans.
  5. Pour the batter into your prepared pan(s).
  6. Drop heaping tablespoons of the caramel sauce occasionally on the top of the brownie batter and use a knife to swirl it into the batter (use should use roughly ¾ to 1 cup of the sauce). Top generously with the remaining toasted pecans.
  7. Bake for 30 minutes, until a knife inserted into the center comes out with moist crumbs (but not wet batter) attached. If using individual sides pans reduce the baking time accordingly (start checking at 15 minutes).
  8. Allow to cool in the pan(s). Drizzle with the leftover caramel sauce before serving.
Nutrition Facts
Crisp & Gooey Turtle Brownies
Amount Per Serving
Calories 798 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 26g163%
Cholesterol 141mg47%
Sodium 657mg29%
Potassium 193mg6%
Carbohydrates 84g28%
Fiber 2g8%
Sugar 72g80%
Protein 5g10%
Vitamin A 1245IU25%
Vitamin C 0.3mg0%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.