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caramel brownies

Fudgy Caramel Pecan Turtle Brownies

Kelly
Triple-layer Fudgy Caramel Pecan Turtle Brownies - a dense, fudgy brownie on top of an Oreo cookie crust topped with a chewy caramel and pecan topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 bars
Calories 606 kcal

Ingredients
  

For the Oreo cookie crust:

  • 1½ cups finely ground Oreo cookie crumbs 17 cookies (6.75oz, 191g)
  • 4 tablespoons melted butter 2oz, 57g

For the brownie layer:

  • 1 cup butter melted and cooled (8oz, 227g)
  • 4 ounces unsweetened chocolate melted and cooled (113g)
  • 4 large eggs
  • 2 cups granulated sugar 14oz, 397g
  • 1¼ cups all purpose flour 6.25oz, 177g
  • 2 tablespoons unsweetened alkalized cocoa powder
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 8 ounces semisweet chocolate chunks 227g

For the caramel pecan layer:

  • 4 tablespoons butter 2oz, 57g
  • ¼ cup light corn syrup 2.75oz, 78g
  • ¾ cup brown sugar 5.6oz, 160g
  • 1 cup heavy cream 8oz, 227g
  • 1 teaspoon vanilla
  • few pinches of salt
  • ¾ cup pecans chopped (3oz, 85g)

Instructions
 

For the Oreo cookie base:

  • Preheat oven to 350 degrees F.
  • Prepare an 8 inch by 8 inch baking pan, see note, and spray the inside with cooking spray.
  • Combine the Oreo cookie crumbs and the melted butter. Press into the bottom of baking pan.
  • Bake in 350 degree F oven for 5 minutes.
  • Remove from oven and let cool slightly while preparing brownie batter.

For the brownie:

  • In a medium mixing bowl, whisk eggs and sugar until blended.
  • Add cooled melted butter and melted chocolate and whisk to combine.
  • Combine dry ingredients in bowl and sift over chocolate mixture. Stir with a wooden spoon or rubber spatula just until combined. Do not over mix.
  • Add semisweet chocolate chunks and stir gently to combine.
  • Pour into baking pan and smooth the top.
  • Bake in 350 degree F oven until set, about 40 minutes. Be careful not to overbake or the brownies will not be fudgy. They should be slightly underdone.
  • Remove from oven and let cool.

For the caramel pecan topping:

  • Combine the butter, corn syrup, and brown sugar in a medium saucepan and heat over medium heat, stirring until melted and combined. Bring to a boil and cook until temperature reaches 240 degrees F.
  • Turn off heat and slowly pour in cream, being careful that it doesn't bubble over.
  • Return to heat and boil until it reaches 248 degrees F. Turn off heat and stir in vanilla, pinches of salt, and pecans.
  • Let caramel cool slightly (it should still be pourable and spreadable). Spread on top of brownies.
  • Let cool to room temperature. Chill in the refrigerator for several hours to firm up.
  • When chilled and firm, slice into squares.
  • Store in the refrigerator.

Notes

  • Feel free to use these brownies as a base for any topping such as marshmallow cream and other nuts.

Nutrition

Calories: 606kcalCarbohydrates: 64gProtein: 6gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 110mgSodium: 280mgPotassium: 238mgFiber: 3gSugar: 47gVitamin A: 833IUVitamin C: 0.1mgCalcium: 58mgIron: 3mg
Keyword turtle brownies
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