Description
Delight in rich, fudgy Poke Turtle Brownies featuring a luscious caramel center, decadent chocolate frosting, and crunchy pecans. This recipe combines classic brownie goodness with gooey caramel and a perfect chocolate topping, making it a crowd-pleasing dessert for any 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 Easy Creamy Caramel Sauce
- 1/4 cup mini semi-sweet chocolate chips (may substitute 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 and Prepare Pan: Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper or aluminum foil, allowing it to overhang the sides for easy removal later. Lightly spray the pan with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon if using. Set this mixture aside for now.
- Prepare Brownie Batter: In a large bowl, whisk the melted butter, granulated sugar, and cocoa powder until combined. Add the eggs one at a time, beating just until each is incorporated. Stir in the vanilla extract. Gently fold in the dry flour mixture until just combined. Then fold in 1 cup of semi-sweet chocolate chips and 3/4 cup of the chopped pecans.
- Bake the Brownies: Pour the batter evenly into the prepared pan and smooth the top. Bake for 35 minutes at 350 degrees F until set and a toothpick inserted near the center comes out with moist crumbs.
- Poke Holes and Add Caramel: Remove the brownies from the oven and let cool on a wire rack for 5 minutes. Using the back of a chopstick or wooden spoon, poke holes all over the brownies. Pour 1/2 cup of the caramel sauce evenly over the top and use a spatula to spread caramel into the holes for extra gooeyness.
- Set the Caramel: Place the brownies in the refrigerator for 1 hour or in the freezer for 30 minutes to let the caramel set firmly before frosting.
- Prepare Chocolate Frosting: While the caramel sets, beat together the softened butter, cocoa powder, corn syrup, and vanilla extract in a small bowl until smooth and blended. Gradually add the powdered sugar and 2 tablespoons of milk, beating until smooth and spreadable. Add additional milk if necessary to achieve the right consistency.
- Frost and Garnish: Once the caramel is set, spread the chocolate frosting evenly over the brownies. Sprinkle the top with the remaining 1/2 cup chopped pecans, 1/4 cup mini chocolate chips, and drizzle with the remaining 1/4 cup caramel sauce for extra decadence.
- Serve: You can serve the brownies immediately or refrigerate to allow the frosting to firm up, which also makes cutting easier. For a warm treat, microwave individual servings for about 15 seconds before enjoying.
Notes
- To make cleanup easier, lining the pan with foil or parchment paper overhang works great to lift out the brownies.
- Poking holes with a chopstick ensures the caramel seeps deep for rich gooeyness.
- You can substitute honey for corn syrup in the frosting for a natural sweetness.
- Store leftover brownies in an airtight container in the refrigerator for up to five days.
- Microwaving brownies before eating intensifies flavors and softens the texture.
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inch)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
