Description
Deliciously rich Poke Turtle Brownies featuring fudgy chocolate brownies filled with creamy caramel, topped with luscious chocolate frosting, chopped pecans, mini chocolate chips, and extra caramel drizzle. Perfectly chewy with a gooey caramel center, these brownies are a decadent treat for any occasion.
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 Recipe Easy Creamy Caramel Sauce
- 1/4 cup mini semi-sweet chocolate chips (may sub 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
- Preheat and Prepare Pan: Preheat oven to 350 degrees F. Line a 9×13 inch pan with parchment paper or aluminum foil leaving an overhang for easy removal. Lightly spray with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, salt, and cinnamon (if using). Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and cocoa powder until smooth. Add eggs one at a time, beating after each addition until just incorporated. Stir in the vanilla extract.
- Add Dry Ingredients to Wet: Fold the flour mixture into the wet ingredients, mixing just until combined to avoid overmixing.
- Add Chocolate Chips and Pecans: Stir in 1 cup semi-sweet chocolate chips and ¾ cup chopped pecans until evenly distributed.
- Bake Brownies: Pour the batter evenly into the prepared pan. Bake at 350 degrees F for 35 minutes until set.
- Cool and Poke Holes: Let the brownies cool on a wire rack for 5 minutes. Use the back of a chopstick or small wooden spoon to poke holes all over the brownies.
- Add Caramel: Pour ½ cup caramel sauce over the brownies, spreading it into the holes with a spatula for gooey filling. Refrigerate for 1 hour or freeze for 30 minutes to let caramel set.
- Prepare Chocolate Frosting: Beat together softened butter, cocoa powder, corn syrup, and vanilla extract in a small bowl until smooth. Gradually add powdered sugar and 2 tablespoons milk, beating to a spreadable consistency. Add extra milk if needed.
- Frost and Decorate: Once caramel is set, spread the chocolate frosting over the brownies. Sprinkle evenly with remaining ½ cup chopped pecans, ¼ cup mini semi-sweet chocolate chips, and drizzle with ¼ cup caramel sauce.
- Serve: Serve immediately or refrigerate to set frosting for easier cutting. For warm brownies, microwave individual servings for about 15 seconds before enjoying.
Notes
- Use parchment paper or foil with an overhang for easy removal of brownies from pan.
- Optional cinnamon adds a subtle warm flavor but can be omitted.
- Light corn syrup in frosting helps keep it glossy and smooth; honey can substitute if preferred.
- Refrigeration or freezing helps caramel to firm up and makes frosting application easier.
- Microwaving a serving briefly enhances gooey texture and flavor.
- Mini chocolate chips create a nice texture contrast on top but regular chips work fine.
- Store brownies refrigerated to maintain freshness and texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
