Description
Delicious Poke Turtle Brownies featuring rich chocolate brownies filled with creamy caramel sauce, topped with a luscious chocolate frosting, chopped pecans, and mini chocolate chips. Perfect for a decadent treat or dessert.
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 oven: Preheat your oven to 350 degrees Fahrenheit. Line a 9x13 inch pan with parchment paper or aluminum foil, allowing some overhang for easy removal, and lightly spray with nonstick cooking spray. Set aside.
- Mix dry ingredients: In a medium bowl, combine flour, baking powder, salt, and cinnamon (if using). Set this mixture aside.
- Prepare brownie batter: In a large bowl, whisk together melted butter, granulated sugar, and cocoa powder until smooth. Add eggs one at a time, beating after each addition until just incorporated. Stir in vanilla extract.
- Combine batter and dry mix: Gently fold the flour mixture into the wet ingredients just until combined. Then, fold in 1 cup semi-sweet chocolate chips and 3/4 cup chopped pecans.
- Bake the brownies: Pour the batter evenly into the prepared pan. Bake for 35 minutes at 350 degrees Fahrenheit.
- Cool and poke holes: Remove the brownies from the oven and cool on a wire rack for 5 minutes. Using the back of a chopstick or small wooden spoon, poke holes all over the surface of the brownies.
- Add caramel filling: Pour 1/2 cup caramel sauce evenly over the brownie surface, spreading it into the holes with a spatula.
- Set caramel: Refrigerate the brownies for 1 hour or freeze for 30 minutes to allow the caramel to set.
- Make 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 a spreadable consistency.
- Frost brownies and garnish: Once the caramel is set, spread the chocolate frosting evenly over the brownies (use as much as desired). Sprinkle with the remaining 1/2 cup chopped pecans and 1/4 cup mini semi-sweet chocolate chips. Drizzle with the remaining 1/4 cup caramel sauce.
- Serve: Serve immediately or refrigerate to allow the frosting to set for easier cutting. For a warm treat, microwave individual brownie servings for 15 seconds before enjoying.
Notes
- Use parchment paper or foil with overhang to easily lift brownies from the pan.
- The cinnamon in the brownie batter is optional but adds a subtle warmth to the flavor.
- Light corn syrup in the frosting can be substituted with honey for a natural sweetener alternative.
- Refrigerating or freezing after adding the caramel helps it set nicely for a gooey texture.
- Microwaving brownies briefly enhances the gooey, melty experience if you prefer them warm.
- For easier cutting, chill the brownies until the frosting firms up.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
