These Turtle Fudge Brownies are so thick, decadent, chocolatey and easy to make! Fudgy brownies are filled with chocolate chips and chopped pecans, and are topped with a rich chocolate fudge, salted caramel sauce and even more pecans!
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Day 2 of #Choctoberfest week! Incase you missed it, yesterday I shared a recipe for the Chocolatiest Cheesecake in the World and the chocolate train continues with these decadent Turtle Fudge Brownies!
Turtle Fudge Brownies
Today we’ll be taking my favourite fudgy brownies, loading them with pecans and chocolate chips, and topping them with chocolate fudge, salted caramel sauce and more pecans!
It’s been too long since I’ve made a good ole Fudge Brownie recipe, and since this week is all about my (our) love for chocolate, I figured it was the best time to bring them back.
If you don’t know what Turtles are, they’re these yummy little pecan caramel clusters coated in chocolate. They’re called “Turtles” because they look like adorable little clumpy turtles!
In the beginning of the year, I shared my first Turtle flavoured recipe — Turtle Chocolate Layer Cake. To this day, that cake is one of my most popular recipes ever! And it tasted AMAZING! The combination of chocolate, caramel and pecans is unbelievably delicious, so I decided to bring them together again in the form of super chocolate-y brownies!
There are 3 components in this recipe:
- Turtle Brownie
- Chocolate Fudge
- Salted Caramel Sauce
All 3 parts are very easy to make on their own and can be whipped up in just a few minutes, though they’ll need to chill in the refrigerator for a while before they can be eaten.
Salted Caramel Sauce
You’ll want to start by making a batch of my homemade salted caramel sauce, so it could cool completely by the time you’re ready to add it to the brownies.
As I said, each part of the recipe is super simple, so just go to the caramel sauce post and follow the step-by-step instructions with visual guide to see how easy it is to make caramel sauce from scratch!
I wanted to incorporate the salted caramel into every part of the fudge brownie, so I swirled some into the brownie batter. However, I found that caramel sauce sort of evaporates when baked. I mean, it’s there but no one who took a bite would even notice.
So then I thought about swirling it into the fudge, but the fudge was way to thick to swirl anything inside. I then considered layering the caramel between the fudge, but I wanted it to be seen, so in the end, the only way to go was to the top!
Fudgy Turtle Brownies
The brownie itself is my #1 favourite brownie recipe that I’ve used time and time again. Start by melting the chocolate and butter together, then whisk in the white and brown sugar, eggs, vanilla, flour, cocoa and salt.
Once the base batter has been made, add equal amounts of chopped pecans and chocolate chips. Bake the brownies, then set them aside to cool while you make the fudge.
Thick Chocolate Fudge
You can stop at the brownies if you want a less sweet version, but in my opinion, the fudge topping is a must! The texture of the thick and creamy fudge paired with the fudgy texture of the brownies will certainly satisfy the most intense chocolate cravings.
Press the fudge onto the brownie, then place a sheet of plastic wrap on top and use something with a flat bottom to flatten the fudge into an even layer. Let it set completely, I chill the brownies in the refrigerator so I could get nice clean slices.
Now go ahead and pour that salted caramel sauce on top and sprinkle with chopped pecans. Slice into even layers, then place a pecan halve onto each slice.
Thick, chewy, fudgy and loaded with chocolate, pecans and caramel — these fudge brownies have everything you love about a Turtle chocolate and more! And each part is good enough to be devoured on their own, so when they’re combined, it’s truly a magnificent experience!
Have you made these Turtle Fudge Brownies? Let me know how they turned out in the comments below! And don’t forget to leave a rating!
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Let’s get baking!
- 6 oz. bittersweet chocolate (70%), chopped
- 3/4 cup unsalted butter, cubed
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder, sifted
- 1/4 teaspoon salt
- 3/4 cup chopped pecans
- 3/4 cup semisweet chocolate chips
- 1 and 1/4 cup (14 oz) sweetened condensed milk
- 3 cups semisweet chocolate chips
- 1 cup Salted Caramel Sauce (recipe above)
- 1/2 cup chopped pecans
- Pecan halves, for topping
- Prepare one recipe of my Homemade Salted Caramel Sauce and set it aside to cool completely.
For the Brownies:
- Preheat the oven to 350°F (177°C). Line a 9x9-inch square baking pan with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
- Place chopped chocolate and cubed butter in a large bowl over a saucepan of simmering water. Stir constantly until the butter and chocolate are both melted and combined, about 3-4 minutes.
- Remove bowl from heat and immediately add both sugars, whisk until sugar is dissolved and mixture is smooth.
- Add eggs, egg yolk and vanilla and slowly whisk until combined. Do not overmix. Sift in flour, cocoa, and salt and stir with a rubber spatula until well blended. Fold in chocolate chips and chopped pecans.
- Pour the batter into the prepared pan and spread into an even layer. Bake for 25-30 minutes or until a toothpick inserted into the brownie comes out with a few moist crumbs, not wet batter. Allow to cool completely in the pan on a wire rack.
For the Chocolate Fudge:
- Add sweetened condensed milk and chocolate chips to a medium heat-safe bowl over a saucepan of simmering water and heat on medium-low, stirring constantly until chocolate is fully melted and mixture is combined and smooth.
- Spread over cooled brownies, then pour remaining salted caramel sauce on top and sprinkle with more chopped pecans. Transfer to the refrigerator to set, about 1-2 hours.
- Once everything is set, lift the brownies out of the pan and cut into even squares. Garnish each square with a pecan halve. Serve at room temperature and Enjoy!
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 911Total Fat: 60gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 124mgSodium: 134mgCarbohydrates: 95gFiber: 9gSugar: 73gProtein: 11g
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