Description
Delicious Poke Turtle Brownies featuring rich chocolate, gooey caramel, and crunchy pecans, topped with a creamy chocolate frosting. Perfectly moist with a fun caramel poke technique that adds gooey pockets of sweetness in every bite.
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 F. Line a 9×13 inch pan with parchment paper or aluminum foil with overhang for easy removal and lightly spray with nonstick cooking spray. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and cinnamon (if using). Set aside.
- Combine Wet Ingredients: In a large bowl, whisk melted butter, granulated sugar, and cocoa powder until combined. Add eggs one at a time, beating until just incorporated after each addition. Beat in vanilla extract.
- Combine Batter: Fold dry ingredient mixture into wet ingredients until just combined. Stir in 1 cup semi-sweet chocolate chips and 3/4 cup chopped pecans gently.
- Bake Brownies: Pour batter evenly into prepared pan. Bake at 350 degrees F for 35 minutes until a toothpick inserted near the center comes out with moist crumbs. Remove from oven and cool on 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 brownies. Pour 1/2 cup caramel sauce over top and spread into holes with a spatula. Refrigerate for 1 hour or freeze for 30 minutes to set caramel.
- 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 as needed to reach spreading consistency.
- Frost and Decorate: Once caramel is set, spread chocolate frosting evenly over brownies. Sprinkle with remaining 1/2 cup chopped pecans, 1/4 cup mini semi-sweet chocolate chips, and drizzle with remaining 1/4 cup caramel sauce.
- Serve: Serve immediately or refrigerate to allow frosting to set and make cutting easier. For a warm, gooey treat, microwave individual brownies for about 15 seconds before enjoying.
Notes
- Use parchment or aluminum foil with overhang to easily lift brownies from pan.
- The cinnamon in the brownie batter is optional but adds a subtle warm depth.
- For easier slicing, chill brownies before cutting.
- You can substitute honey for corn syrup in the frosting for a natural sweetener.
- Microwaving brownies briefly enhances the gooey caramel experience.
- Store leftover brownies in an airtight container refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 brownie (approximate)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
