Amazing Thick and Fudgey Turtle Brownies layered with caramel sauce, pecans and chocolate chips. A super decadent dessert!
- 4 tablespoons unsalted butter
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1½ cups semi sweet chocolate chips
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup all purpose flour
- ¼ teaspoon salt
- 20 caramel candies
- 1 tablespoon milk
- 1/2 cup chopped pecans
- 1/2 cup semi sweet chocolate chips
Preheat oven to 350 degrees.
Line a 9 x 9 or 8 x 8 pan with aluminum foil. Lightly spray with cooking spray or grease with butter. Set aside.
Add butter and both sugars to a medium saucepan and stir until melted.
Take off the heat and stir in chocolate chips until melted.
Add eggs and vanilla to a medium bowl. Whisk to combine.
Stir 1 teaspoon of the chocolate mixture into the egg mixture to temper the eggs.
Add the rest of the chocolate mixture to the egg mixture and whisk to combine.
In a medium bowl combine flour and salt.
Add dry ingredients to the chocolate mixture and fold gently. Do not over mix.
Add batter to the prepared pan and bake for 25-30 minutes or until the top is set and a toothpick comes out clean.
Take out of the oven and allow the brownies to cool completely before taking them out of the pan.
Meanwhile, place caramel candies and milk in a microwave safe bowl. Microwave until melted in 15 second intervals, stirring occasionally.
Drizzle the melted caramel sauce on top of the brownies and spread with the back of a spoon.
Top with pecans and chocolate chips.
Place in the fridge to chill. (This makes the brownies easier to cut.)
Cut into 9 brownies and serve!
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!