Description
Delight in rich, fudgy poke turtle brownies layered with luscious caramel, chopped pecans, and a smooth chocolate frosting. This decadent dessert features moist chocolate brownies punctuated with caramel pockets and finished with a nutty, chocolaty topping perfect for any occasion.
Ingredients
Scale
Brownies
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- 1 cup butter, melted (2 sticks)
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 1/4 cup pecans, roughly chopped, divided
- 3/4 cup Recipe Easy Creamy Caramel Sauce
- 1/4 cup mini semi-sweet chocolate chips (may substitute regular)
Chocolate Frosting
- 6 tablespoons butter, softened
- 1/4 cup + 2 tablespoons cocoa powder
- 2 tablespoons light corn syrup (may substitute honey)
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar, sifted
- 2-3 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper or aluminum foil, allowing overhang for easy removal later. Lightly spray pan with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, salt, and optional cinnamon. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and cocoa powder until smooth. Add eggs one at a time, beating after each addition until just incorporated. Stir in vanilla extract.
- Incorporate Dry Ingredients and Chips: Fold the dry flour mixture into the wet mixture just until combined. Add 1 cup of semi-sweet chocolate chips and 3/4 cup of chopped pecans, stirring gently to combine evenly.
- Bake Brownies: Pour the batter evenly into the prepared pan. Bake at 350 degrees Fahrenheit for 35 minutes until set but moist. Remove from oven and cool on a wire rack for 5 minutes.
- Poke Holes and Add Caramel: Using the back of a chopstick or small wooden spoon, poke holes all over the surface of the brownies. Pour 1/2 cup of caramel sauce over the top, spreading it into the holes with a spatula. Refrigerate the brownies for 1 hour or freeze for 30 minutes to allow the caramel to set.
- Prepare Chocolate Frosting: In a small bowl, beat softened butter, cocoa powder, corn syrup, and vanilla extract until blended. Gradually add powdered sugar and 2 tablespoons milk, beating until smooth. Add additional milk if necessary to reach a spreadable consistency.
- Frost Brownies and Garnish: Once the caramel has set, spread the chocolate frosting evenly over the brownies. Sprinkle with remaining 1/2 cup chopped pecans, 1/4 cup mini chocolate chips, and drizzle with the remaining 1/4 cup caramel sauce.
- Serve: Serve immediately or refrigerate to let the frosting firm up for easier cutting. For a warm treat, microwave individual servings for about 15 seconds before enjoying.
Notes
- For easier removal, ensure the pan is well lined with parchment or foil with overhang to lift the brownies out.
- The optional cinnamon adds a subtle warmth but can be omitted without affecting the core flavor.
- You can substitute honey for corn syrup in the frosting if preferred.
- Refrigerating helps the caramel set firmly, preventing it from leaking when cutting brownies.
- Microwaving brownies briefly enhances the fudgy texture and intensifies flavors before serving.
- The recipe makes 24 to 36 brownies depending on cut size; smaller pieces ideal for parties.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
