Description
These Poke Turtle Brownies are rich, fudgy chocolate brownies infused with gooey caramel and topped with a luscious chocolate frosting, pecans, and chocolate chips. Perfect for caramel and chocolate lovers looking for an indulgent homemade dessert.
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 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 the oven to 350 degrees Fahrenheit. Line a 9×13-inch pan with parchment paper or aluminum foil, leaving an overhang for easy lifting, and lightly spray with nonstick cooking spray. Set aside.
- Mix Dry Ingredients: In a medium bowl, mix together the flour, baking powder, salt, and optional cinnamon. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and unsweetened cocoa powder until well blended.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating after each until just incorporated. Then beat in the vanilla extract.
- Fold in Dry and Mix-ins: Gently fold the flour mixture into the wet ingredients until just combined. Stir in 1 cup of semi-sweet chocolate chips and 3/4 cup of chopped pecans.
- Pour and Bake: Pour the batter evenly into the prepared pan. Bake at 350 degrees Fahrenheit for 35 minutes.
- Cool and Poke Holes: Let the brownies cool on a wire rack for 5 minutes. Then use the back of a chopstick or wooden spoon to poke holes all over the brownies.
- Add Caramel: Pour 1/2 cup caramel sauce evenly over the brownies and spread the caramel into the holes with a spatula. Refrigerate for 1 hour or freeze for 30 minutes to let the caramel set.
- Prepare Frosting: Beat together softened butter, cocoa powder, light corn syrup, and vanilla extract in a small bowl until smooth. Add sifted powdered sugar and 2 tablespoons milk and beat until smooth, adding up to 1 additional tablespoon milk if needed to achieve spreading consistency.
- Frost and Garnish: Once caramel is set, frost the brownies with the chocolate frosting. Sprinkle the top evenly with the remaining 1/2 cup chopped pecans, 1/4 cup mini chocolate chips, and drizzle with 1/4 cup caramel sauce.
- Serve: Serve immediately or refrigerate to allow frosting to set and make cutting easier. For warm brownies, microwave individual servings for about 15 seconds before enjoying.
Notes
- Use parchment or foil with an overhang to easily lift the brownies from the pan for clean cutting.
- If you don’t have mini chocolate chips, fine chop regular semi-sweet chocolate.
- Refrigerate or freeze to help caramel set before frosting to avoid mixing layers.
- Microwaving brownies slightly enhances gooey texture and flavor.
- You can substitute corn syrup in frosting with honey for a natural sweetener alternative.
- Make sure to sift powdered sugar for smooth frosting without lumps.
