I recently whipped up a version that feels like a true Cake Brownie using melted unsalted butter, granulated sugar, and fresh eggs combined with rich unsweetened cocoa powder and a swirl of caramel sauce. Mixed with toasted pecans and chocolate chips, this creation is as indulgent as it sounds.

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I recently experimented with a recipe that had me on the edge of dessert heaven. I mixed 1/2 cup unsalted butter, melted, with 1 cup granulated sugar and 2 large eggs at room temp, then stirred in a tsp of vanilla extract and 1/3 cup unsweetened cocoa powder.

The batter felt familiar, like a twist on classic brownies, but with a daring surprise. I folded in 1/2 cup all-purpose flour, a pinch of salt and 1/4 tsp baking powder, and then created little pockets of 1/2 cup caramel sauce, chopped pecans, and chocolate chips that oozed caramel in each bite.

The magic continued with the frosting made by mixing 1/2 cup softened unsalted butter, 2/3 cup cocoa powder, 3 cups powdered sugar, 1/3 cup milk and a tsp of vanilla extract. It reminded me of those unreal brownie recipes with candy bars or a southern twist on a classic cake brownie.

Trust me, these are the best brownies ever!

Why I Like this Recipe

1. I love that these brownies come out super moist and fudgy, and the pockets of caramel make every bite feel like I’m in dessert heaven.
2. I really dig the way the toasted pecans and chocolate chips add crunch and texture, giving the brownies a fun surprise every time I bite.
3. I can’t get enough of the rich chocolate frosting that just ties everything together and makes the whole treat even more irresistible.
4. I also enjoy how the recipe walks me through poking holes in the batter so the caramel seeps right in, adding a unique twist that makes it feel extra special.

Ingredients

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Unsalted butter: adds moisture and flavor for brownies’ rich, fudgy texture.
Granulated sugar: gives natural sweetness and carbohydrates for energy and taste.
Unsweetened cocoa powder: provides deep, luxurious chocolate flavor without added sugars or fat.
Caramel sauce: lends gooey sweetness, balancing buttery flavors with a sticky dessert finish.
Toasted pecans: add crunch, healthy fats, and a natural nutty aroma.
Eggs: help bind ingredients, adding protein and rich texture in every bite.
Powdered sugar: creates smooth, sweet frosting that perfectly complements bittersweet cocoa notes.
Milk (for frosting): offers creaminess to meld flavors and achieve a silky consistency.
Vanilla extract: adds warm, subtle aroma and a hint of natural sweetness overall.

Ingredient Quantities

1/2 cup unsalted butter, melted (for the brownies)

1 cup granulated sugar

2 large eggs, at room temp

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 tsp salt

1/4 tsp baking powder

1/2 cup caramel sauce (divided)

1/2 cup chopped pecans, toasted

1/2 cup chocolate chips

1/2 cup unsalted butter, softened (for the frosting)

2/3 cup unsweetened cocoa powder (for the frosting)

3 cups powdered sugar (for the frosting)

1/3 cup milk (for the frosting)

1 tsp vanilla extract (for the frosting)

Extra caramel sauce for drizzling on top

How to Make this

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1. Preheat your oven to 350°F and lightly grease your baking pan so the brownies don’t stick.

2. In a medium bowl, combine 1/2 cup melted butter, 1 cup granulated sugar, 2 eggs at room temp, and 1 tsp vanilla extract. Mix well until smooth.

3. Sift in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt, and 1/4 tsp baking powder. Stir until just combined, being careful not to overmix.

4. Pour half of your brownie batter into the prepared pan and spread it out evenly.

5. Drizzle 1/4 cup of your caramel sauce evenly over the batter. Then sprinkle 1/2 cup toasted chopped pecans and 1/2 cup chocolate chips all over.

6. Pour the rest of the batter on top, then use a skewer or fork to poke holes in the surface to let more caramel melt in. Drizzle the remaining 1/4 cup caramel sauce into these holes.

7. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

8. While the brownies cool, prepare the frosting: Beat 1/2 cup softened butter with 2/3 cup unsweetened cocoa powder in a bowl. Add 3 cups powdered sugar gradually, then stir in 1/3 cup milk and 1 tsp vanilla extract until smooth.

9. Once the brownies are completely cool, spread the chocolate frosting evenly on top.

10. Finish by drizzling extra caramel sauce over the frosting. Cut into squares and enjoy the best brownies ever!

Equipment Needed

1. Oven – You’ll need this to preheat to 350°F and bake the brownies
2. Baking pan – Grease it lightly so the brownies won’t stick
3. Medium mixing bowl – For combining the melted butter, sugar, eggs, and vanilla
4. Measuring cups and spoons – These are essential for getting the right amounts of ingredients
5. Sifter – Use it to sift in the cocoa powder, flour, salt, and baking powder so everything mixes evenly
6. Spatula or mixing spoon – To stir the batter without overmixing
7. Skewer or fork – Poke holes in the top layer to allow the caramel sauce to seep in
8. Cooling rack – Let the brownies cool completely before you spread on the frosting
9. Second bowl – For beating the softened butter, cocoa, powdered sugar, milk, and vanilla to create the frosting
10. Electric mixer or whisk – Helps get the frosting smooth and easy to spread
11. Knife – Cut your brownies into squares once everything is set

FAQ

Q: Why should I use eggs at room temp?
A: Room temp eggs mix better with the other ingredients, which helps the batter come out smooth and gives the brownies a fudgy texture.

Q: Can I use salted butter instead of unsalted?
A: It might change the flavor a little bit. The recipe uses unsalted butter so you can control how much salt goes in, but if you use salted, just cut back on the extra salt.

Q: How can I tell when the brownies are done?
A: Stick a toothpick in the center. If it comes out with a few moist crumbs, then they are done. Be careful not to overbake or they might get too dry.

Q: Is it okay to swap pecans for another nut?
A: Yes, you can use walnuts or almonds if you prefer. Just toast them lightly to keep that crunch factor and extra flavor.

Q: When should I drizzle the extra caramel sauce?
A: Drizzle the caramel once the brownies are out of the oven and still warm. This helps the caramel set into a gooey, delicious topping.

Poke Turtle Brownies Recipe Substitutions and Variations

If you dont have unsalted butter for the brownies, you can use salted butter instead, just reduce the extra salt in the recipe.
You can try using light or dark brown sugar instead of granulated sugar. It’ll give the brownies a richer taste, but the moisture may change a bit.
If you arent careful about the cocoa powder, you can opt for Dutch-processed cocoa powder instead of unsweetened cocoa powder—just keep in mind that it’s a bit less acidic so the rise might differ slightly.
For the eggs, if you’re out or want a vegan option, you can use 1/4 cup of unsweetened applesauce per egg, though your brownies might turn out a bit more cake-like.

Pro Tips

1. Make sure your eggs and butter are at room temp before you start. It helps the batter mix better and makes the brownies turn out more evenly.
2. When stirring the dry ingredients into the wet, just mix until it’s all combined. Overmixing can make the brownies turn out too dense and a bit tough.
3. Let the brownies cool completely before you put on the frosting. If they’re too warm, the frosting can melt and end up looking all messy.
4. For that perfect gooey caramel flavor, drizzle the extra caramel sauce slowly on top after frosting. This way, it stays thick and delicious instead of running off.