Description
Indulge in these rich and decadent Turtle Brownies, featuring a fudgy cocoa base layered with smooth chocolate ganache, gooey caramel, and a crunchy pecan topping. Perfectly balanced with sweet and salty flavors, these brownies are the ultimate treat for chocolate lovers.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, melted and cooled
- 2 tablespoons canola oil
- 1 ¼ cups sugar
- 1 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 cup semi-sweet chocolate chips
Ganache and Toppings
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 1 cup chopped pecans
- 1 cup mini chocolate chips
- 1 cup caramel bites
- ¼ cup salted caramel sauce
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking pan with PAM baking spray to prevent sticking.
- Melt Butter: In a medium bowl, melt the butter and then let it cool slightly to avoid cooking the eggs in the next step.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, canola oil, sugar, and brown sugar until well combined and smooth.
- Add Eggs and Vanilla: Whisk in the eggs one at a time, then add 2 teaspoons of vanilla extract, mixing until fully incorporated.
- Combine Dry Ingredients: In another large bowl, whisk together the flour, cocoa powder, kosher salt, and baking powder to ensure even distribution.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, whisking continuously until a thick brownie batter forms.
- Fold in Chocolate Chips: Gently fold in 1 cup of semi-sweet chocolate chips to add bursts of melty chocolate throughout the brownies.
- Bake the Brownies: Pour the batter evenly into the prepared baking pan and place it in the oven. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Remove the brownies from the oven and allow them to cool fully in the pan to set before adding toppings.
- Heat Heavy Cream: In a small pot on the stove, bring the heavy whipping cream to a gentle boil, watching carefully to avoid burning.
- Make Chocolate Ganache: Pour the hot cream over 1 cup of semi-sweet chocolate chips in a medium bowl. Let it sit for 1 minute, then whisk until smooth and shiny.
- Prepare Piping Bags: Spoon ¼ cup of the ganache into one piping bag and ¼ cup of salted caramel sauce into a second piping bag to create decorative drizzle.
- Spread Remaining Ganache: Carefully spread the remaining chocolate ganache evenly over the cooled brownies to create a luscious chocolate layer.
- Add Toppings: Sprinkle chopped pecans, mini chocolate chips, and caramel bites generously over the ganache-topped brownies for texture and flavor contrast.
- Drizzle with Ganache and Caramel: Cut small tips off both piping bags and drizzle the ganache and salted caramel sauces artistically over the top of the brownies to finish.
- Slice and Serve: Once decorated, cut the brownies into 16 bars and serve your indulgent turtle brownies to enjoy!
Notes
- Ensure the butter is cooled before mixing with eggs to prevent scrambling.
- Using a toothpick to test doneness helps achieve perfect fudgy brownies without overbaking.
- To make piping easier, warm the ganache and caramel slightly if they become too thick.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a dairy-free option, substitute butter with vegan margarine and use dairy-free chocolate chips and cream alternatives.
