Description
Delight in rich, fudgy Poke Turtle Brownies layered with creamy caramel and topped with luscious chocolate frosting and crunchy pecans. This indulgent dessert combines classic brownie goodness with gooey caramel and chocolate chips, perfect 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 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 Fahrenheit. Line a 9×13 inch pan with parchment paper or aluminum foil, leaving an overhang for easy removal. Lightly spray with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and optional cinnamon until combined. Set this mixture aside.
- Combine Wet Ingredients: In a separate large bowl, whisk the melted butter, granulated sugar, and cocoa powder thoroughly. Add the eggs one at a time, beating just until each is incorporated. Stir in the vanilla extract.
- Incorporate Dry Ingredients: Fold the dry flour mixture into the wet ingredients gently until just combined to avoid overmixing.
- Add Chocolate Chips and Pecans: Fold in 1 cup of semi-sweet chocolate chips and 3/4 cup of the chopped pecans until evenly distributed through the batter.
- Bake Brownies: Pour the batter evenly into the prepared pan and bake at 350 degrees for 35 minutes until a toothpick inserted near the center comes out with a few moist crumbs.
- 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: Pour 1/2 cup caramel 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 firmly.
- Prepare Chocolate Frosting: In a small bowl, beat together softened butter, cocoa powder, light corn syrup, and vanilla extract until blended. Gradually add powdered sugar and 2 tablespoons milk, beating until smooth. Add extra milk if needed to achieve a spreadable consistency.
- Frost and Garnish: Once caramel is set, spread the chocolate frosting evenly over the brownies. Sprinkle with the remaining 1/2 cup chopped pecans, 1/4 cup mini chocolate chips, and drizzle with remaining 1/4 cup caramel sauce.
- Serve or Chill: Serve immediately or refrigerate to let frosting set and make cutting easier. For a warm serving, microwave individual brownies for 15 seconds before enjoying.
Notes
- Use parchment paper or foil with a slight overhang to easily lift brownies out of the pan.
- Poking holes before adding caramel ensures the sauce sinks into the brownies for extra moist texture.
- Refrigerating or freezing helps the caramel set quickly and prevents it from running.
- Adjust frosting thickness by adding more milk to reach desired spreadability.
- Microwaving brownies before serving enhances the gooey texture and intensifies flavors.
- You can substitute light corn syrup in frosting with honey if preferred.
- Optional cinnamon adds subtle warmth but can be omitted.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
