Topped with caramel bits, chocolate chunks and pecans,
these Chocolate Caramel Turtle Brownies are sure to be a hit in your house!
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However, my wife and I now call the frozen tundra that is upstate New York home. (When I left the gym last week, my hair was still a little wet from the shower. By the time I got to my car, it was frozen. Seriously. There was ice in my hair. -10°F will do that to you.) At this point, you might be asking yourself why in the heck we live this far North. I ask myself that same question every day in the winter. The answer? My wife’s dream job.
I met my wife when we were both in grad school in Atlanta. My pre-Spiced days consisted of studying higher education policy, particularly as it related to the intersection between academics and major college athletics. My wife, on the other hand, is a metallurgist. She takes chemicals and base metals and mixes them together to create gold. Wait, no, that’s an alchemist. Seriously, though, she spends her days developing steel alloys and casting fireballs. Wait, no, that’s a wizard. Ok, so a metallurgist falls somewhere between an alchemist and a wizard. She truthfully does research on various metals to create stronger alloys for use in everyday items. And her dream job is in upstate New York. That, my friends, is how we came to call upstate New York home.
So what the heck do metallurgy and fireballs have to do with these crazy delicious Chocolate Caramel Turtle Brownies? Well, I used one of the coolest brownie pans ever to bake these bad boys. First, this pan, made by Fat Daddio’s, has a removable bottom. How handy is that for getting brownies out of the pan easily? But this pan also features an anodized aluminum coating. What does that mean? It means it’s incredibly durable and has excellent heat distribution. (Aluminum is a great heat conductor. My wife, the metallurgist/wizard, told me so.) That means my brownies baked up nice and evenly…always a plus in my book!
Before I started Spiced, I worked in a local kitchenware store. I got to try out a lot of great bakeware, but this brownie pan really takes the cake…err, brownie. The anodized aluminum surface is pretty awesome. Want to know more about anodized aluminum? Ask my wife. Or better yet, just check it out here. I also love the fact that this square pan has a removable bottom. That means it’s perfect for cheesecakes, upside-down cakes, tiramisu and pretty much any dessert where you want to make sure the top stays nice and pretty. After all, what’s the point of spending a bunch of time creating an awesome looking dessert if you can’t get it out of the pan easily? Fat Daddio’s has a huge collection of removable bottom pans in various shapes and sizes. Just scrolling through their catalog gives me a ton of different recipe ideas. (Just wait until you see what I have in store for Valentine’s Day!)
Chocolate Caramel Turtle Brownies
But back to these Chocolate Caramel Turtle Brownies. What’s not to love here? You’ve got an awesomely rich brownie base topped with chopped nuts, chocolate chunks and caramel bits. And the best part is it doesn’t take long to throw it all together. We saved ourselves a couple of these brownies, and then we sent the rest in to my wife’s coworkers.
The way I see it, the chocolate and caramel provided much needed brain power to all of those nerdy scientists. (Haha, just kidding. They don’t wear pocket protectors, so they aren’t actually nerds. They’re dorks instead.)
Did you make these Chocolate Caramel Turtle Brownies? Leave a comment! Or snap a photo and tag me on Instagram (@Spicedblog).
Looking for more fun brownie recipes? Check out these other favorites:
Chocolate Caramel Turtle Brownies
For the Brownies
- 6 ounces semisweet chocolate coarsely chopped
- 4 oz. unsalted butter
- ½ cup white sugar
- ½ cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp salt
- 15 caramels unwrapped and chopped into smaller pieces (or 2/3 cup prepared caramel sauce)
- 2/3 cup semisweet chocolate chunks divided
- 2/3 cup pecans coarsely chopped
- Preheat oven to 350°F.
- Using a small saucepan, add the chocolate and butter. Heat over low heat, stirring occasionally until fully melted. Remove from heat and let cool slightly.
- Using a medium bowl, whisk together the white sugar, brown sugar, eggs and vanilla until well combined. Add the melted chocolate and butter; stir until well combined.
- Add the flour and salt; stir until just combined. (Tip: Take care not to overmix the batter.)
- Spread batter evenly into an 8x8 baking pan. Bake at 350°F for 20 minutes.
- In a small bowl, combine the chopped caramel bits with the chocolate chunks and pecans. Sprinkle this mixture evenly over the top of the partially-baked brownies.
- Bake for 10-12 more minutes, or until a toothpick inserted into the brownie base comes out clean.
- Use an offset spatula to swirl together the melted caramel and chocolate on top of the brownies.
- Let brownies cool for 1 hour at room temperature before slicing.
This is a sponsored post written by me on behalf of Fat Daddio’s.
The opinions and recipe are all my own.