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–+ servings
Easy Turtle Brownies perfect for a crowd | Kitchen Cents
Rachel Koller

Easy Turtle Brownies {for a crowd}

5 from 7 votes
Turtle Brownies topped with sweet caramel, nutty pecans, salty pretzels and a drizzle of rich chocolate. Great for a large crowd!
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Prep Time 20 minutes
Cook Time 30 minutes
Inactive Cool Time 1 hour
Total Time 1 hour 50 minutes
Servings: 48 2x2 inch squares

Ingredients
  

Brownie Base:
  • 2 cups softened butter 1 lb
  • 3 cups white sugar 600 g
  • 1 cup brown sugar 210 g
  • 8 eggs 18 oz
  • 1 Tbs vanilla
  • 3 cups all-purpose flour 360 g
  • 3/4 cups cocoa powder about 65 g
  • 3/4 tsp salt
Toppings:
  • 11-14 oz caramel about 36-46 squares (see notes) + 1/3 cup cream
  • 2 cups pecans roughly chopped, 65 g
  • 4 oz pretzels broke into small pieces, about 120 g
Chocolate Ganache:
  • 6 oz chocolate chips semi-sweet or milk - your preference
  • 1/4 cup cream 2 oz

Equipment

Method
 

Brownie Base:
  1. Preheat your oven to 350F. Prepare a cookie sheet with cooking spray or line with parchment paper.
  2. Cream the butter, white sugar, and brown sugar together with a stand mixer - about 2 or 3 minutes. Slowly add the eggs in one at a time. Once fully incorporated mix in the vanilla.
  3. In a separate bowl, mix the flour, cocoa powder and salt.
  4. Gradually add the dry ingredients to the batter mixture until combined. The batter should be thick and similar to a soft cookie dough. Do not over mix the batter. Stop mixing immediately once the dry ingredients are incorporated.
  5. Spread the brownie batter evenly on the cookie sheet pan. Bake for 30 minutes or until a toothpick poked into the center of the brownies comes out clean.
  6. Once the brownies are done let them cool before adding toppings. It is crucial to let it cool completely or the caramel and chocolate will ooze everywhere.
Toppings:
  1. In a microwave safe bowl, heat caramel and 1/3 cup cream in 30 second intervals until softened. (about 1 minute).
  2. Drizzle about 1/3 caramel across the brownie base. This will act like glue for the pecans and pretzels.
  3. Evenly sprinkle pecans and pretzel pieces over caramel then evenly drizzle remaining caramel over toppings.
Chocolate Ganache:
  1. In a microwave-safe bowl, add chocolate chips and 1/4 cup cream. Heat in the microwave using 30 second intervals until chocolate begins to melt and cream is hot. (about 1 minute)
  2. Whisk mixture in a small circular motion in the center. As the chocolate absorbs the cream widen your circular motion until all cream has been mixed in and the mixture is dark, rich and smooth.
  3. If still very warm, let cool for a few minutes. Use a spoon or pour ganache into a ziploc/piping bag with a very small hole. Drizzle over brownies.
  4. Let brownie toppings cool completely before cutting. For best results refrigerate for 45 minutes to an hour to allow caramel and chocolate to become even more firm. This will allow you to get very clean cuts.
  5. Cut 4 by 6 = 24 bakery size brownies or 8 by 12 = 48 squares


Notes

  • I recommend using my Homemade Soft Caramels Recipe but you can use store-bought if you're in a pinch. Caramel recipe can be found here ----> https://kitchencents.com/soft-homemade-caramels/
  • If you want an extra nutty turtle brownie add up to 2 cups chopped pecans to the recipe. Add in with dry ingredients.
  • This recipe can be halved. Follow same directions but bake in a 9X13 inch baking dish for 25 minutes or until a toothpick poked in the center comes out clean.
  • Store covered or in an airtight container at room temperature for up to 3 days or refrigerated for up to 7.

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