It’s been a while since I’ve given you all a recipe so I had to come with it on this one. Today I’m sharing my fudgy caramel turtle brownies recipe. This recipe is great for all of the chocolate lovers out there or anyone who loves a rich indulgence every now and then. The simple caramel sauce drizzled on top is what takes these brownies to the next level with it’s smooth buttery silky texture. Nut allergies? Not a problem. These fudgy brownies taste just as good drenched in caramel sauce without the nuts. The caramel sauce is great for brownies, to top ice cream with, on pancakes and so much more.
A few years ago I received a Baker’s Edge baking pan and I have been in love with it every sense. It’s a very sturdy non stick pan that ensures that every piece of the brownie has that crispy edge that we’ve all come to love. Bake your brownies in this pan so no one has edge envy. You can do so many things with this dish like lasagnas as well. Check below to see where you can purchase a Baker’s Edge of your own.
Bookmark this recipe because we’ll be using it inside of our next recipe which is great for the summer time!
Ingredients
2 1/2 sticks unsalted butter
1 cup dark chocolate chips
3/4 cup unsweetened dutch process dark chocolate cocoa powder
2 1/4 cups granulated sugar
1/2 dark brown sugar, packed
2 teaspoons vanilla extract
2 teaspoons salt
6 large eggs
1 cup all purpose flour
1 cup of chopped pecans
For Caramel Sauce
2 bag of individually wrapped chewy caramel candy
1/4 cup of heavy whipping cream
Process
Place rack in the middle of the oven and preheat oven to 350 degrees F. Place chocolate chips and 1/4 of the cocoa powder in a heat proof bowl. Melt butter in a small sauce pan over medium high heat. Pour the hot butter over the chocolate and cocoa powder mixture. Whisk until smooth and melted. Set aside. Combine granulated sugar, brown sugar, vanilla extract, salt and eggs in a large bowl. Beat with an electric mixer on high for 10 minutes to create a light fluffy texture. Next pour the cooled chocolate mixture in and blend until smooth. Sift in the flour and remaining cocoa powder and gently fold until combined. Lightly spray your baker's edge pan with baking spray and spoon in your brownie batter. Smooth to even out. Sprinkle some of your pecans on top and place in the oven. Bake for about 25 minutes. Check for crispy edges and a slightly fudgy toothpick when inserted in the middle. In a microwave safe bowl place unwrapped caramel candy and heavy cream. Microwave in 30 second intervals mixing in between until smooth caramel forms. Use a spoon to drizzle a layer of caramel over cooled brownies. Cover with remaining pecans and then drizzle with the remaining caramel. Enjoy!
