Turtle Brownies

These rich turtle brownies are fudgy and full of pecans and caramel!  You’re not going to be able to eat just one brownie so you may want to share!

Turtle Brownies

4 ounces unsweetened chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup flour
13 ounce package caramels (you can use caramel bits if you don't want to unwrap all those squares)
1/3 cup  whipping cream (or 1/4 cup half and half)
1-1/2 cups chopped pecans

Line 9 x 13 inch pan with foil, with ends of foil extending over sides. Grease foil well. Microwave chocolate and butter in microwaveable bowl on high for 1 minute, stir, then 30 seconds more.  You may need another 15-30 seconds depending on your microwave. 

Stir until chocolate is completely melted.  

(I did not have a large microwavable bowl to use use I had to pour my chocolate into a large bowl so I could add the rest of the ingredients.) Add sugar and eggs.  Mix well. 

Stir in flour until well blended.

Spread half of the batter into prepared pan. Bake for 25 minutes.

Pour cream or half and half into a microwaveable bowl with caramels. 

When there is about 5 minutes left on the first baking, microwave the caramels and milk on high for 1 minute, stir, then 30 seconds more.  You may need another 15-30 seconds depending on your microwave.  Stir in nuts. You can reserve some for on top if you like.  I put all mine in the middle.

 Spread over baked brownie mix.

When adding the layer of caramel and nuts pour it in the center and then spread.  Try to stay an inch away from the edges. (NOT LIKE MY PHOTO HERE!) The caramel will ooze out and anything that hits the edge boils and gets hard as a rock and sticks to the foil! The first time I made them I had to trim about 1/2" away from the edge. 

Glob the rest of the brownie batter on top.  It will have thickened a little waiting for the first half to bake. 

Spread the best you can.  Some caramel will peek through.  For the most part the brownie will puff up and cover it. 

Bake another 25-30 minutes or until top is firm to the touch. Cool in pan on wire rack. Lift brownies from pan with foil handles before cutting into squares. Makes about 24 pieces.