I have always loved caramel. There’s just no other flavor like it! It’s so delightfully sugary, creamy and savory!
Add some pecans and chocolate to caramel and you have delicious caramel turtle brownies!
I experimented to figure out the right amount of caramel and chocolate. Instead of a complicated chocolate drizzle, I simplified. There’s already so much chocolaty flavor in the brownies that they do not need a fancy fronsting!
- 10 tablespoons butter
- 2 cups sugar
- 2 large eggs
- ¼ cup milk
- 2 teaspoons vanilla
- 1 1/3 cup flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup cocoa
- 1 cup semi-sweet chocolate chips
- 1 cup pecans, chopped
- 2 cups (1 11-ounce bag) Kraft® Caramel Bits
- 1/2 cup heavy whipping cream
- 1/3 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line a 9”x13” pan with parchment paper. Set aside.
- Soften butter. Add sugar and eggs. Cream until smooth. Mix in milk and vanilla.
- Spoon flour into measuring cups then level off. Put in large bowl and whisk the salt, baking powder, and cocoa into the flour.
- Add flour mixture to butter mixture. Mix until smooth.
- Spread batter into prepared parchment-lined pan. It will be a thin layer. Sprinkle 1 cup chocolate chips and pecans over the batter.
- Bake for 25-32 minutes on the middle oven rack. Edges of brownies should pull away from sides of pan and be a little crispy. Center of brownies will be soft and gooey. Let set and cool in pan.
- Put caramel bits and whipping cream in a microwave safe bowl. Melt on high for 2 to 3 minutes, checking every 15 seconds and stirring. Once the bits are melted, pour over the brownies to cover.
- Put 1/3 cup chocolate chips in a small microwave safe bowl and melt on high for 2 minutes, checking every 15 seconds. Once melted, take a fork and drizzle onto the caramel layer.
- Let set in the pan in the freezer. Allow 5 minutes to thaw and then cut and serve.