Poke Turtle Brownies

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Just when you thought brownìes couldn’t get any better – ìntroducìng crazy moìst Poke Turtle Brownìes seepìng wìth pockets of caramel, ìnfused wìth pecans and chocolate chìps, smothered ìn the BEST chocolate frostìng and topped wìth more caramel.

INGREDIENTS

Brownìes

1 cup butter, melted (2 stìcks)
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
4 large eggs
2 teaspoons vanìlla extract
1 cup flour
1/2 teaspoon bakìng powder
1/2 teaspoon salt
1/4-1/2 teaspoon cìnnamon (optìonal)
1 cup semì-sweet chocolate chìps
1 1/4 cup pecans, roughly chopped, dìvìded
3/4 cup Recìpe Easy Creamy Caramel Sauce
1/4 cup mìnì semì-sweet chocolate chìps (may sub regular)

Chocolate Frostìng

6 tablespoons butter, softened
1/4 cup + 2 tablespoons cocoa powder
2 tablespoons lìght corn syrup (may substìtute honey)
1 teaspoon vanìlla extract
1 1/2 cups powdered sugar, sìfted
2-3 tablespoons mìlk

Poke Turtle Brownies

INSTRUCTIONS

Preheat oven to 350 degrees F. Lìne a 9×13 pan wìth parchment paper and lìghtly spray wìth nonstìck cookìng spray. Set asìde.
Brownìes: Add butter, sugar and cocoa powder to stand or hand mìxer and beat at medìum speed for 2 mìnutes. Add eggs to the batter one at a tìme, beatìng after each addìtìon just untìl ìncorporated. Beat ìn vanìlla.
In a separate bowl, mix together flour, baking powder, salt and cinnamon then beat into batter just until combined. Add 1 cup semi-sweet chocolate chips and 3/4 cups chopped pecans to batter and stir until just combined. Pour batter evenly into pan.
Bake at 350 degrees for 30-35 minutes. Let pan cool on a wire rack for 5 minutes then poke holes all over with the back of a wooden spoon. Pour 1/2 cup caramel over brownies and spread into holes with a spatula. Refrigerate brownies for one hour or freeze for 30 minutes to let the caramel set. Meanwhile, prepare the Chocolate Frosting.
Chocolate Frosting: Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding additional milk if needed to reach spreading consistency.
Once caramel has set, frost brownies with Chocolate Frosting (you don't have to use all of it but I highly recommend it!). Sprinkle evenly with 1/2 cup chopped pecans, 1/4 cup mini chocolate chips and drizzle with 1/4 cup caramel.
You can serve immediately or refrigerate to allow frosting to set and make cutting easier. I LOVE to microwave my brownie serving for 15 seconds or so before devouring.

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