Poke Turtle Brownies

Indulge in these rich and decadent brownies filled with a luscious caramel surprise!

Ingredients

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 Easy Creamy Caramel Sauce (recipe below)

1/4 cup mini semi-sweet chocolate chips (may substitute 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

Easy Creamy Caramel Sauce:

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup butter

1/2 cup heavy cream

1 teaspoon vanilla extract

1/4 teaspoon salt

Instructions

Prepare the Caramel Sauce:

In a saucepan, combine granulated sugar, brown sugar, butter, and heavy cream over medium heat.

Bring to a boil, stirring constantly.

Boil for 5-7 minutes until thickened.

Remove from heat, stir in vanilla and salt. Set aside to cool.

Prepare the Brownies:

Preheat the oven to 350°F (175°C).

Grease or line a 9×13-inch baking pan.

In a bowl, whisk flour, baking powder, salt, and cinnamon (if using).

In another bowl, mix melted butter, granulated sugar, and cocoa powder until smooth.

Beat in eggs one at a time, followed by vanilla.

Gradually add dry ingredients to wet ingredients, mixing until just combined.

Fold in semi-sweet chocolate chips and 1 cup of chopped pecans.

Pour batter into the prepared pan and smooth the top.

Bake the Brownies:

Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool for 10 minutes.

Poke and Fill with Caramel:

Poke holes all over the brownies with the handle of a wooden spoon.

Pour caramel sauce over the brownies, filling the holes.

Sprinkle with mini chocolate chips and remaining pecans.

Prepare the Chocolate Frosting:

Beat softened butter, cocoa powder, corn syrup (or honey), and vanilla extract until well combined.

Gradually add sifted powdered sugar, mixing until smooth.

Add milk until the desired consistency is reached.

Frost the Brownies:

Spread chocolate frosting over the cooled brownies.

Serve:

Cut into squares and enjoy!