Spiced Caramel Turtle Brownies
If you are not familiar with "turtles," they're chocolate-covered caramel and pecan clusters, and let me just tell you that they're seriously addictive. The words "decadent" and "delicious" are how I would describe these fudgy brownies. When I was developing the recipe for these brownies, I wanted to pay homage to the OG chocolate turtles but also update the flavor in some way, which is why I decided to make a spiced caramel. The spices add subtle warmth and depth of flavor and really put these brownies over the top.
🍳 Cook: 25 min🍽️ Makes 16
Ingredients
| ¼ cup (60 ml) | heavy cream (spiced caramel topping) |
| ¾ tsp | kosher salt |
| ¼ tsp | ground cinnamon |
| ⅛ tsp | ground ginger |
| ⅛ tsp | ground cardamom |
| Pinch | cloves |
| Pinch | nutmeg |
| ½ cup (100 g) | granulated sugar (spiced caramel topping) |
| 3 tbsp (43 g) | unsalted butter (spiced caramel topping) |
| 6 tbsp (85 g) | unsalted butter (brownies) |
| 3 oz (85 g) | 70% cacao dark chocolate, chopped |
| ½ cup (100 g) | granulated sugar (brownies) |
| ½ cup (110 g) | light brown sugar |
| 2 | large eggs |
| 1 tsp | vanilla extract |
| ½ cup (45 g) | unsweetened natural or Dutch-process cocoa powder |
| ½ cup (60 g) | all-purpose flour |
| ½ tsp | kosher salt |
| ¾ cup (85 g) | chopped pecans |
| — | pecan halves, for topping, optional |
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8 x 8–inch (20 x 20–cm) pan with butter or nonstick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment with butter or nonstick cooking spray and then set it aside.
- To make the spiced caramel topping, in a small saucepan, heat the heavy cream, salt, cinnamon, ginger, cardamom, cloves and nutmeg over medium-low heat until the cream is scalded and lightly bubbling, about 5 minutes. Be careful not to let it boil! Remove the pan from the heat, cover it and set it aside until needed.
- In a medium saucepan over medium heat, heat the granulated sugar, continually stirring with a high heat–resistant rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick, amber-colored liquid as you continue to stir. Be careful not to let it burn! Once the sugar is completely melted, about 10 minutes, immediately add the butter and stir until the butter is melted, about 2 minutes. (Be careful with this step, because the caramel will bubble rapidly when the butter is added.)
- Very slowly drizzle in the spiced heavy cream while stirring. Allow the mixture to boil for 30 to 45 seconds and then remove from the heat. Allow the mixture to cool down at room temperature before using it.
- To make the brownies, place the butter and chopped chocolate in a heatproof bowl and set the bowl over a pan of gently simmering water to create a double boiler. Stir occasionally until the chocolate is fully melted, 5 to 7 minutes. Remove the bowl from the heat and whisk in the granulated sugar and light brown sugar until thoroughly combined.
- Whisk in the eggs and vanilla, and then fold in the cocoa powder, flour and salt using a rubber spatula or wooden spoon. Fold in the chopped pecans until they are evenly incorporated. Be careful not to overmix!
- Pour the batter into the prepared pan and bake for 25 minutes, and then test the brownies with a toothpick inserted into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking the brownies every 2 minutes until you have moist crumbs.
- Remove the pan from the oven and pour the slightly cooled spiced caramel topping on top of the hot brownies. Spread it evenly on top and then top with pecan halves, if using. Place the pan on a wire rack to cool completely before cutting into squares.
- Cover and store leftover brownies in an airtight container at room temperature for 3 to 4 days.
TOTAL TIME: 1 hour 30 minutes. YIELD: 16 brownies.