Description
Delicious and indulgent Poke Turtle Brownies with rich chocolate, creamy caramel, and crunchy pecans topped with a smooth chocolate frosting, perfect for any dessert 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 sub 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 oven: Preheat your oven to 350 degrees F. Line a 9×13 inch pan with parchment paper or aluminum foil so it overhangs slightly for easy lifting later, then lightly spray with nonstick cooking spray and set aside.
- Mix dry ingredients: In a medium bowl, combine the flour, baking powder, salt, and optional cinnamon. Set aside for later use.
- Prepare brownie batter: In a large bowl, whisk together melted butter, sugar, and cocoa powder until well combined. Add eggs one at a time, beating after each addition just until incorporated. Stir in vanilla extract. Carefully fold in the flour mixture until just combined. Then add 1 cup semi-sweet chocolate chips and 3/4 cup chopped pecans, stirring gently to combine.
- Bake brownies: Pour the batter evenly into the prepared pan and bake at 350 degrees F for 35 minutes. Remove from the oven and let cool on a wire rack for 5 minutes.
- Poke holes and add caramel: Use the back of a chopstick or small wooden spoon to poke holes all over the warm brownies. Pour 1/2 cup caramel sauce over the brownies, spreading it into the holes with a spatula. Refrigerate the brownies for one hour or freeze for 30 minutes to allow the caramel to set.
- Make chocolate frosting: While the brownies chill, beat together softened butter, cocoa powder, corn syrup, and vanilla extract in a small bowl until blended. Add powdered sugar and 2 tablespoons milk, beating until smooth. Add an additional tablespoon of milk if needed to reach spreading consistency.
- Frost and decorate: Once the caramel is set, spread the chocolate frosting over the brownies. Sprinkle evenly with the remaining 1/2 cup chopped pecans, 1/4 cup mini chocolate chips, and drizzle with the remaining 1/4 cup caramel sauce.
- Serve: The brownies can be served immediately or refrigerated to allow the frosting to set and make cutting easier. For a warm treat, microwave individual brownie servings for about 15 seconds before enjoying.
Notes
- Line the pan with parchment or foil for easy removal of brownies.
- Using room temperature eggs helps blend batter more smoothly.
- If you prefer a less sweet frosting, reduce the powdered sugar slightly.
- You can substitute honey for corn syrup in the frosting for a natural sweetener.
- Microwaving the brownies briefly enhances the gooey texture and flavor.
- Store leftover brownies refrigerated in an airtight container for up to 5 days.
- To maintain texture, allow refrigerated brownies to come to room temperature before eating or briefly warm them.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
