Turtle Brownies (from scratch)

Happy Friday! Here’s a little treat to make this weekend. Its been awhile since I shared  brownie recipe but I had bags of pecans begging to be used in something other than pesto (I’ve had a lot of pesto this past week) so yesterday I whipped up these beauties. I used our favorite brownie recipe but if you wanted to make it even easier, you can just add the pecans, caramel, and an extra egg to a boxed brownie mix to get the same result!

Also, I announced the winner of the Winsome Jones giveaway on the post a few minutes ago. Thanks to everyone who entered and you can click here to see if you won! 

What You’ll Need:

  • 1 1/4 cups butter
  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups white flour
  • 2 tsp vanilla
  • 3/4 cup cocoa powder
  • 2 cups pecans, roughly chopped
  • 1 cup caramels, unwrapped (or if you’d rather, simply swirl in caramel sauce).

What You’ll Do

  • Preheat oven to 350 degrees.
  • Mix cocoa and melted butter.
  • Add in sugar.
  • Mix in the eggs, one at a time and then add vanilla.
  • Stir in flour, nuts, and caramels.
  • Pour into greased baking dish (if you’re opting for swirling in caramel sauce, pour it over the brownie batter in the pan and use a fork or knife to swirl it).
  • Bake for 30 minutes or until a fork comes out clean.
  • Drizzle with caramel sauce and sprinkle with chopped pecans.
  • Serve warm with a cold glass of milk 🙂

Let me know if you try these! If you’re looking for other brownie variations, check out these coconut cream variations or these german chocolate ones.

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  1. Those look amazing!!! I want to eat one right now – I'm totally craving chocolate. 🙂

  2. Next Month is my husbands birthday and he's really not a cake guy so I think I'll make these for him! Thanks for sharing 🙂

  3. This was the first FROM SCRATCH recipe I found, just put these in the oven…doesn't say what size pan to use, 8×8 here, but seems like a bit too much batter for that, but we'll see! I opted for caramel sauce since I had everything but the caramels, I'm hoping these are as good as they look!

  4. Dear Anonymous – I've used this recipe in a couple different sized pans (everything from a mini square pan for personal sized brownies to larger rectangular ones). I just use a fork or toothpick to check to make sure I take them out once no batter sticks to the fork/toothpcik but not much after. Every oven is different so I'd be careful to check each time you try a new pan or a new oven 🙂