Mini Turtle Brownies Recipe


Brownie Batter (from scratch or a box mix):

  • 1 cup (2 sticks) unsalted butter, melted and cooled slightly
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder


  • 1 bag (about 10 oz) caramel squares (like Kraft caramels)
  • 1 cup pecan halves
  • Optional: 1/4 cup chocolate chips (semi-sweet or milk chocolate)
  • Optional: Chocolate sauce for drizzling (store-bought or homemade)


  • Preheat the oven to 350°F (175°C). Grease a mini muffin tin (24 cups) or line it with paper liners.
  • Prepare the brownie batter. If using a boxed mix, follow the package instructions and prepare the batter as directed. If making from scratch, whisk together the melted butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
  • Pour the batter evenly into the prepared muffin cups, filling them about 3/4 full.
  • Bake for 10-12 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  • While the brownies are still hot, take a caramel square and gently press it into the center of each brownie. Tip: If the caramel is too firm, microwave it for a few seconds to soften it slightly.
  • Top each brownie with a pecan half. Optional: Sprinkle chocolate chips over the tops of the brownies before adding the pecans.
  • Bake for an additional 2-3 minutes, or until the caramels are melted and bubbly.
  • Let the brownies cool completely in the pan before removing them. Once cool, drizzle with chocolate sauce if desired.
  • Store the Mini Turtle Brownies in an airtight container at room temperature for up to 3 days.


  • For a richer chocolate flavor, use dark chocolate cocoa powder in the brownie batter.
  • If you don’t have pecan halves, you can use chopped walnuts or another type of nut.
  • To prevent the caramel from sticking to your fingers, lightly wet your fingers before pressing them into the brownies.
  • You can also use a spoon to spread a small amount of caramel sauce over the top of each brownie instead of using caramel squares.
  • If you prefer a fudgier brownie, bake for a minute or two less.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *