Description
Indulgent Poke Turtle Brownies melt chocolate and caramel into a sinful dessert that promises pure bliss. Rich layers of fudgy goodness and smooth pecans create a heavenly experience you won’t forget.
Ingredients
Scale
Main Ingredients:
- 2 cups granulated sugar
- 4 large eggs
- 1 cup butter, melted (2 sticks, 226 grams)
- 3/4 cup unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips
- 1 1/4 cups pecans, roughly chopped, divided
Dry Ingredients:
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- 1/4 cup mini semi-sweet chocolate chips (or sub regular)
Sauce and Flavor Ingredients:
- 3/4 cup caramel sauce
- 2 teaspoons vanilla extract
- 6 tablespoons butter, softened
- 1/4 cup + 2 tablespoons cocoa powder
- 2 tablespoons light corn syrup (or sub honey)
- 1 1/2 cups powdered sugar, sifted
- 23 tablespoons milk (or 1.4 cups)
Instructions
- Warm the oven to 350°F and prepare a 9×13-inch baking pan with parchment paper, ensuring easy brownie removal.
- Combine flour, baking powder, salt, and cinnamon in a mixing vessel, setting the dry mixture aside.
- Whisk melted butter, sugar, and cocoa powder in a large bowl until achieving a silky smooth texture.
- Incorporate eggs individually, mixing thoroughly after each addition, then blend in vanilla extract.
- Gently fold flour mixture into the wet ingredients, being careful not to overmix.
- Fold chocolate chips and chopped pecans into the batter, distributing evenly.
- Transfer brownie batter to the prepared pan, spreading uniformly.
- Bake for 30-35 minutes, monitoring until a toothpick reveals moist crumbs when inserted.
- Allow brownies to rest on a cooling rack for approximately 5 minutes.
- Create multiple perforations across the brownie surface using a chopstick or wooden utensil.
- Cascade caramel sauce over the punctured brownies, ensuring it seeps into the holes.
- Chill the brownies in the refrigerator for one hour to solidify the caramel layer.
- Prepare chocolate frosting by blending butter, cocoa powder, corn syrup, and vanilla until smooth.
- Gradually incorporate powdered sugar and milk, adjusting liquid for optimal spreading consistency.
- Once caramel has set, generously apply chocolate frosting across the brownie surface.
- Embellish with additional chopped pecans and mini chocolate chips.
- Finish by drizzling remaining caramel sauce over the decorated brownies.
Notes
- Select high-quality cocoa powder and chocolate chips for richer, more intense chocolate flavor.
- Avoid overmixing the batter to ensure soft, fudgy brownies with a tender crumb.
- Toast pecans briefly before chopping to enhance their nutty depth and bring out more complex flavors.
- Use room temperature eggs for smoother batter integration and more consistent brownie texture.
- Replace all-purpose flour with gluten-free flour blend for celiac or gluten-sensitive diets.
- Swap pecans with walnuts or almonds if preferred, maintaining similar nutty crunch.
- Reduce sugar by 2-3 tablespoons for less sweetness without compromising brownie structure.
- Store brownies in an airtight container at room temperature for 3-4 days or refrigerate for extended freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 280
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg