Caramel Pecan Brownies
A Gooey Turtle Brownie with One Big Shortcut.
Here’s a recipe that is unapologetically indulgent, like a turtle candy transformed into the richest brownie imaginable. Each gooey square has a thick, chewy chocolate base, topped with decadent, buttery caramel, toasted pecans, followed by more chocolate and flaky sea salt.
Believe it or not, this recipe starts with a good-quality boxed brownie mix, and these beauties taste just as good (or better?) than homemade.
There are plenty of real-life reasons why you might reach for a boxed brownie mix, like a 7:00 p.m. emergency hot fudge sundae craving, for example. (Happens to the best of us.)
Maybe you’ve got friends coming over for burgers and need a casual dessert, or there’s a bake sale at school, it’s game day or movie night, or you just need a fun, low-stress kitchen project—sometimes a box mix is the smartest move.
These brownies get a serious glow-up with a few genius tips you can use with any boxed brownie mix. A shortcut recipe in your back pocket is like money in the bank.
Start with a good quality base: Betty Crocker Supreme Original Brownie Mix and Ghirardelli Ultimate Chocolate Premium Brownie Mix are favorites.
The upgrades are easy: substitute milk or coffee for the water, use melted butter instead of oil, add an extra egg yolk for richness, and pure vanilla extract for a homemade flavor.
You could frost these instead and add sprinkles on top for a fun twist, or dunk half in melted chocolate and crushed peanuts, or mix a half-cup of your favorite chopped candy, mini marshmallows, dried fruit, or pretzels into the batter.
Try other variations like swirling a half-cup of jam, peanut butter, Nutella, or caramel on top before baking A finish of flaky sea salt is always nice.
However you dress them up, they come out crackly on top, fudgy in the middle—and like all the best desserts, they’ll disappear in a hurry.
CARAMEL PECAN TURTLE BROWNIES
Follow directions for oven temperature, baking time, and pan size as noted on your box of brownies.
1 Boxed Brownie Mix, use the water, oil and egg amounts according to the package directions, with the following substitutions:
Instead of water, use cold brewed coffee regular or decaf, Kahlua coffee liqueur, or regular milk.
Instead of vegetable oil, use melted and cooled butter, olive oil, avocado oil, or extra virgin coconut oil.
Use the egg amount listed on the package, but if you like a cake-like texture, add another egg yolk to the batter.
1 teaspoon Vanilla Extract
10 (or more) caramel candies such as Brach’s, melted in a non-stick saucepan with 1 tablespoon milk or cream. Cook on medium heat, stirring until smooth.
2/3 cup Pecans, toasted in a 350F oven for 6 minutes, then coarsely chopped.
1/2 cup Semi-Sweet Chocolate Chips, regular or mini.
Flaky Sea Salt (optional)
Directions
Preheat your oven, and line your baking pan with parchment paper, leaving an overhang on two sides. This will keep the brownies from sticking and make them easy to remove after baking. Set aside.
Prepare the brownie batter as directed on the box, using the substitutions noted for water, vegetable oil and egg. Add the vanilla extract.
Pour the mixture into the prepared pan, and bake according to package directions. Don’t over-bake the brownies! Check for doneness 5-7 minutes before the stated bake time is finished by inserting a butter knife in the middle, and if it comes out mostly clean–a few crumbs are okay– remove from the oven. They’ll continue to bake as they cool.
Cool the brownies completely. I like to refrigerate them for 30 minutes after they’ve mostly cooled, which makes them easier to cut.
Cut the brownies into portions, then drizzle a little of the melted caramel sauce over each top as well as a few pecans and semi-sweet chocolate chips. Sprinkle with flaky sea salt, if desired.
Betty Crocker Supreme Original Brownie Mix and Ghirardelli Ultimate Chocolate Premium Brownie Mix are favorites.