Description
Poke Turtle Brownies are a decadent dessert featuring a rich chocolate brownie base with pockets of creamy caramel, topped with a luscious chocolate frosting, crunchy pecans, and extra chocolate chips. Perfect for satisfying your sweet tooth with layers of flavors and textures.
Ingredients
Scale
Brownies
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- 1 cup butter, melted (2 sticks)
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 1/4 cup pecans, roughly chopped, divided
- 3/4 cup Easy Creamy Caramel Sauce
- 1/4 cup mini semi-sweet chocolate chips (may substitute regular)
Chocolate Frosting
- 6 tablespoons butter, softened
- 1/4 cup + 2 tablespoons cocoa powder
- 2 tablespoons light corn syrup (may substitute honey)
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar, sifted
- 2-3 tablespoons milk
Instructions
- Prepare Pan: Preheat your oven to 350 degrees F. Line a 9x13 inch pan with parchment paper or aluminum foil, allowing it to overhang slightly for easy lifting. Lightly spray the liner with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, salt, and cinnamon (if using). Stir these dry ingredients together and set aside.
- Combine Wet Ingredients and Sugar: In a large bowl, whisk together the melted butter, granulated sugar, and cocoa powder until smooth and well blended.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing just until each is incorporated. Then stir in the vanilla extract.
- Incorporate Dry Ingredients: Gently fold the flour mixture into the wet mixture, stirring just until combined. Avoid overmixing to keep brownies tender.
- Add Mix-ins: Stir in 1 cup of semi-sweet chocolate chips and 3/4 cup of chopped pecans into the batter until evenly distributed.
- Bake Brownies: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 35 minutes until a toothpick inserted comes out with moist crumbs.
- Cool and Poke Holes: Remove brownies from the oven and cool on a wire rack for 5 minutes. Then poke holes all over the surface using the back of a chopstick or small wooden spoon to allow caramel to seep in.
- Add Caramel: Pour 1/2 cup of caramel sauce over the brownies and use a spatula to spread it into the holes. Refrigerate the brownies for 1 hour or freeze for 30 minutes to let the caramel set firmly.
- Prepare Frosting: While caramel sets, beat the softened butter, cocoa powder, light corn syrup, and vanilla extract in a small bowl until well blended.
- Finish Frosting: Gradually add the sifted powdered sugar and 2 tablespoons of milk, beating until smooth. Add additional milk (up to 1 tablespoon) if needed to achieve a spreadable consistency.
- Frost Brownies: Once caramel has set, spread the chocolate frosting evenly over the brownies. Sprinkle the top with the remaining 1/2 cup chopped pecans, 1/4 cup mini chocolate chips, and drizzle with the remaining 1/4 cup caramel sauce.
- Serve: You can serve immediately or refrigerate to allow frosting to set and make cutting easier. For best enjoyment, microwave individual brownie servings for about 15 seconds before eating.
Notes
- Using parchment or foil with overhang makes it easy to lift the brownies out of the pan for cutting.
- The cinnamon is optional but adds a nice warmth and depth to the chocolate flavor.
- If you don't have mini chocolate chips, regular chocolate chips chopped smaller also work well.
- Refrigerating or freezing after adding caramel helps it set so it doesn’t run off when frosted.
- Adjust milk in frosting gradually to get your preferred spreading consistency without it too runny.
- Microwaving small portions slightly enhances the gooey texture and intensifies flavors.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
