This is a recipe originally adapted from the yellow Gourmet cookbook. The brownies are Turtle Brownies, but back when I first made them I named them Sea Turtle Brownies because I topped them with some fancy sea salt. The recipe is easy if you're an experienced baker. It's a straightforward 9-inch pan fudge brownie recipe topped with a quick scratch caramel made of sugar, corn syrup, water, cream and vanilla. There's no butter in the topping, so you really have to caramelize the sugar mixture properly or you won't get enough flavor. But it's not hard.
Cocktail Party Size
Some key things to know are that these are very, very small brownies. They're very rich and sweet, so best served as little bites. You'll also want to give them some time in the refrigerator before cutting, otherwise they will be too gooey to cut into neat little turtle brownies squares.
This is a classic recipe from Gourmet, but I've made other caramel brownie recipes since. While these are worth trying if you have the ingredients, here's a link to my personal favorite caramel brownies which I have made for many, many bake sales.
Recipe
Sea Turtle Brownies
Ingredients
Brownie Layer:
- 8 tablespoons unsalted butter, cut into chunks (114 grams)
- 4 oz semisweet chocolate or chocolate chips (114 grams)
- 1 oz unsweetened chocolate, chopped (28 grams)
- 1 cup packed light brown sugar (210 grams)
- 2 large eggs
- 1 teaspoon vanilla
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup plus 2 tablespoons all-purpose flour (115 grams)
Caramel-Pecan Layer:
- ¾ cup granulated sugar (150 grams)
- ⅓ cup light corn syrup (100 grams)
- 3 tablespoons water
- ⅓ cup heavy cream
- 1 teaspoon vanilla
- 1 to 1 ½ cups toasted and chopped pecans measure before chopping
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch square metal pan and line bottom with parchment paper.
- Melt butter in a saucepan set over medium heat. When butter is almost completely melted, add chocolate, reduce heat to low and stir until chocolate is melted. Cool mixture slightly, and with a wooden spoon, beat in brown sugar, followed by eggs and vanilla. Scrape sides of bowl and with the wooden spoon, beat in the baking powder and salt, making sure they’re evenly distributed. Add the flour and beat by hand until mixed.
- Spread batter evenly in pan and bake in middle of oven for about 30 minutes or until a wooden pick comes out clean. Cool completely on a wire rack.
- Make caramel-pecan layer: In a heavy 3-qurart saucepan, combine sugar, corn syrup, water, and a pinch salt. Stir well, then bring to a boil over medium heat. Boil mixture, without stirring, until it turns a golden caramel color – 8-10 minutes (but go by color because it may take longer). Remove pan from heat and carefully add cream. Mixture will bubble up and foam. Give it a stir, let some of the steam evaporate then stir in the vanilla and pecans. Pour mixture over brownie layer, spreading evenly. Cool brownies completely in pan on a rack.
- Chill brownies, loosely covered, until caramel is firm, at least 4 hours. Lift from pan by grasping parchment (or foil). Cut brownies into 16 squares, then cut each square into 4 squares. Set squares in regular or miniature size cupcake papers and sprinkle sea salt on top before serving. Makes 64
- Optional – Melt 1 or 2 ounces of semisweet chocolate in the microwave, transfer it to a heavy duty freezer bag or decorating bag, snip end and pipe over the brownies. You can do this before cutting, though the chocolate will snap a bit, or you can pipe the chocolate on after the brownies are cut – that is, right before you set them in the miniature cupcake cups.
Donna says
Wow-----these look absolutely amazing! The "sea turtle" part is very catching. Looking for something for our foods class to try. These sound like the ticket:)
Ashley says
I agree - very cute! And quite delicious looking.
bakingblonde says
The brownies look tooth achingly sweet, just what i am craving right now!!
Shoshana says
These look amazing and I want to make them tonight, but I don't want to eat the whole batch all at once. How do you think these would freeze?
Janice says
Anna,
Are these as absolutely amazing as the picture?
Seriously I am swooning!
Chaya says
Your photo did it. One look and I knew I would have to make this for the weekend. We are having our family barbecue and I have been trying to think of what would go over with everyone young and old and this sounds like it will work. Thanks.
April says
These look phenomenal!
Rosie says
A-M-A-Z-I-N-G!! I have always wanted to try these cookies out after seeing them in varoius cookie books. I must get baking some very soon 😀
justJENN says
Oh my word. I must make this immediately.
Cara says
These look amazing, and I definitely like the addition of the sea salt! I love the extra saltiness with chocolate.
janet says
They look like something from a fancy bakery! Very impressive looking...thanks!
unconfidentialcook.com says
This is a must-make recipe for me, a confirmed chocoholic. They look divine!
melissa says
I have been making these exact brownies every winter holiday season since that issue of Gourmet came out. They are really easy to make and people love them (including me!). I will have to try it with the sea salt next time. They are extremely sweet, so that sounds like a great touch. I store these in the refrigerator before and after cutting, because the caramel gets soft easily. They are really decadent, so the small size is perfect.
Katrina says
Um, YUM!!! Have you seen that annoying judge on So You Think You Can Dance that screams with excitement when she likes a dancer/dance? Well that's me, but the nice thing is, I'm just screaming my comments, so no one can hear me like the annoying lady on SYTYCD who is on national TV! 😉
I LOVE that they are now SEA turtle brownies!
Louise says
I bet these would be great with bacon in them. 🙂
Sue says
Wow! Those look like AWESOME "brownies". Actually they look like really cute candies!
And, I love that you put sea salt on them and called them sea turtle brownies. 🙂
Louise says
The reviews on Epicurious for the Turtle Brownies were all over the charts too. I think yours look great and this recipe has been on my list of brownies to make. I should move them to a higher position on the list. These are a different style of Turtle, but these are on my list too. I think they are modified from CI http://www.cookingdebauchery.com/cooking_debauchery/2006/11/i_know_this_is_.html