Description
Salted Caramel Turtle Brownies layer fudgy brownie, gooey caramel, pecans, and ganache with flaky sea salt for a cozy winter dessert that feels like a candy bar. Thick brownies are topped with toasted pecans, a gooey caramel blanket, and a shiny chocolate ganache, finished with flaky sea salt for a sweet-salty crunch.
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1 cup unsweetened cocoa powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 2 cups pecan halves
- 1 can sweetened condensed milk, 14 ounces
- 1 cup soft caramel candies, unwrapped
- 3 tablespoons unsalted butter
- 1 teaspoon fine sea salt (for caramel)
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup heavy whipping cream
- 2 tablespoons unsalted butter (for ganache)
- Flaky sea salt for sprinkling
- Neutral oil or softened butter for greasing pan
- Parchment paper for lining a 9 x 13 inch pan
Instructions
- Preheat the oven to 350°F. Grease and line a 9 x 13 inch baking pan with parchment paper, leaving an overhang.
- Whisk melted butter, granulated sugar, and brown sugar in a large bowl until thick and glossy.
- Add eggs and vanilla; whisk until smooth and slightly lightened.
- Sift flour, cocoa powder, salt, and baking powder in a separate bowl.
- Gently fold dry ingredients into the wet mixture until just combined.
- Spread batter evenly into the prepared pan.
- Bake for 22 to 28 minutes until the top is set and a toothpick has moist crumbs.
- While brownies bake, spread pecans on a dry sheet and toast in the oven for 6 to 8 minutes until fragrant. Set aside to cool.
- For the caramel, heat sweetened condensed milk, caramel candies, and 3 tablespoons butter in a saucepan over low heat, stirring until smooth and thick.
- Remove caramel from heat; stir in vanilla and 1 teaspoon fine sea salt. Let cool 5 minutes.
- Remove brownies from the oven, let cool 10 to 15 minutes. Scatter toasted pecans evenly over the surface.
- Pour warm caramel over the pecans; spread gently into an even layer. Let cool to room temperature.
- Refrigerate for at least 1 hour until the caramel firms up.
- Make the ganache: Place chocolate chips in a heat-safe bowl. Heat heavy cream until steaming, then pour over chips. Let sit 2 to 3 minutes.
- Add 2 tablespoons butter to the cream and chocolate; whisk slowly until smooth and glossy.
- Let ganache cool 5 to 10 minutes until slightly pourable. Pour over the chilled caramel layer and spread evenly.
- Immediately sprinkle flaky sea salt over the ganache.
- Refrigerate for another 1 to 2 hours until the ganache is set and firm.
- Use the parchment overhang to lift the slab, place on a cutting board, and cut into squares using a hot, wiped knife.
Notes
- Do not overbake the brownie layer; keep it moist.
- Let each layer cool and set before adding the next for clean slicing.
- Toast pecans until fragrant, not burnt.
- Use good-quality flaky sea salt for the topping.
- Chill finished brownies well and use a hot, dry knife for neat cuts.
- Store tightly covered in the refrigerator for up to 4 days.
- Freeze squares for up to 2 months; thaw overnight in the refrigerator.
- Reheating leftovers: Warm the brownie portion to 165°F or 74°C for safe serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes plus toasting and melting
- Category: Dessert
- Method: Baking
- Cuisine: American