Description
These Poke Turtle Brownies are a decadent dessert featuring moist chocolate brownies filled with creamy caramel sauce, loaded with chocolate chips and pecans, and topped with rich chocolate frosting and more caramel drizzle. Perfect for chocolate and caramel lovers looking for a crowd-pleasing treat.
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
- Preheat and prepare pan: Preheat the oven to 350 degrees F. Line a 9x13-inch pan with parchment paper or aluminum foil, allowing it to overhang the sides for easy removal, and lightly spray with nonstick cooking spray. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and optional cinnamon. Set aside.
- Make brownie batter: In a large bowl, whisk melted butter, sugar, and cocoa powder until combined. Add eggs one at a time, beating after each until just incorporated. Stir in vanilla extract. Fold in the dry flour mixture just until combined. Then fold in 1 cup semi-sweet chocolate chips and 3/4 cup chopped pecans.
- Bake brownies: Pour the batter evenly into the prepared pan. Bake at 350 degrees F for 35 minutes until a toothpick inserted comes out with moist crumbs. Remove from oven and cool on a wire rack for 5 minutes.
- Poke holes and add caramel: Using the back of a chopstick or a small wooden spoon, poke holes all over the warm brownies. Pour 1/2 cup caramel sauce over the top, spreading it into the holes with a spatula. Refrigerate the brownies for 1 hour or freeze for 30 minutes to let the caramel set.
- Prepare chocolate frosting: In a small bowl, beat softened butter, cocoa powder, corn syrup, and vanilla extract until blended. Gradually add powdered sugar and 2 tablespoons milk, beating until smooth. Add additional milk as needed to achieve spreading consistency.
- Frost and decorate brownies: Once the caramel is set, spread the chocolate frosting evenly over the brownies. Sprinkle with 1/2 cup chopped pecans, 1/4 cup mini semi-sweet chocolate chips, and drizzle the remaining 1/4 cup caramel on top.
- Serve: Serve immediately or refrigerate to allow the frosting to set for easier cutting. For a warm treat, microwave individual servings for approximately 15 seconds before enjoying.
Notes
- Line the pan with parchment or foil with overhang for easy removal of brownies.
- You can substitute honey for corn syrup in the frosting, but corn syrup provides the best texture.
- Letting the caramel set before frosting prevents mixing and keeps distinct layers.
- Use a chopstick or wooden spoon handle to create evenly spaced holes for the caramel to soak in.
- Microwaving leftover brownie servings briefly enhances the gooey texture and flavor.
- To make it gluten free, substitute the all-purpose flour with a gluten free flour blend.
- Store brownies in the refrigerator to keep caramel and frosting firm.
Nutrition
- Serving Size: 1 brownie
- Calories: 300 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
