Description
Delight in these rich and gooey Poke Turtle Brownies featuring a moist chocolate base, pockets of creamy caramel, crunchy pecans, and a luscious chocolate frosting. Perfect for decadent dessert lovers seeking a classic treat with a twist of caramel and nuts.
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
- Prepare pan: Preheat oven to 350 degrees F. Line a 9×13 inch pan with parchment paper or aluminum foil with an overhang for easy removal and lightly spray with nonstick cooking spray.
- Mix dry ingredients: In a medium bowl, combine flour, baking powder, salt, and cinnamon; set aside.
- Make brownie batter: In a large bowl, whisk together melted butter, sugar, and cocoa powder. Add eggs one at a time, beating after each until incorporated, then beat in vanilla extract. Fold in the dry ingredients just until combined, then stir in 1 cup semi-sweet chocolate chips and 3/4 cup chopped pecans.
- Bake brownies: Pour batter evenly into the prepared pan and bake for 35 minutes at 350 degrees F. Remove 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 brownies. Pour 1/2 cup caramel sauce over the top, spreading it into the holes with a spatula. Refrigerate for 1 hour or freeze for 30 minutes to let the caramel set.
- Prepare frosting: Beat softened butter, cocoa powder, corn syrup, and vanilla extract until blended. Add sifted powdered sugar and 2 tablespoons milk, beating until smooth. Add more milk if needed to reach spreadable consistency.
- Frost and garnish: Once caramel is set, spread frosting evenly over brownies. Sprinkle with remaining 1/2 cup chopped pecans, 1/4 cup mini chocolate chips, and drizzle with remaining 1/4 cup caramel sauce.
- Serve: Serve immediately or refrigerate to allow frosting to set for easier cutting. For best experience, microwave a serving for about 15 seconds before enjoying.
Notes
- Use parchment paper or foil with an overhang for easy brownie removal.
- Refrigeration or freezing helps caramel set firmly for better frosting adherence.
- Mini chocolate chips can be substituted with regular chips if unavailable.
- Adjust milk in frosting gradually to get desired spreading consistency.
- Microwaving brownies before serving enhances gooey texture and flavor.
- Cinnamon in the batter is optional but adds a subtle warm note.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
