Turtle Brownie Sundaes with Salted Caramel Whipped Cream Recipe

These decadent sundaes combine rich brownies, crunchy pecans, gooey caramel, and salty whipped cream for an irresistible dessert. You can use a boxed brownie mix for simplicity, or whip up a batch of your favorite homemade brownies.


For the Brownies:

  • 1 box gluten-free brownie mix + ingredients called for on the box (or your favorite brownie recipe)

For the Salted Caramel Whipped Cream:

  • ¼ cup sugar
  • 1 tablespoon water
  • ½ teaspoon salt (scant)
  • 1 cup heavy whipping cream, cold

For the Hot Fudge Sauce (Optional):

  • 3 ounces semi-sweet chocolate chips
  • ½ cup heavy whipping cream
  • ¼ cup light corn syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • 1 ½ tablespoons butter
  • 1 teaspoon vanilla extract

For the Sundae Assembly:

  • Pecan halves
  • Caramel sauce (store-bought or homemade)


Make the Brownies:

  • Preheat your oven according to the brownie mix instructions.
  • Prepare the brownie batter as directed on the box.
  • Bake the brownies until a toothpick inserted into the center comes out with moist crumbs.
  • Let the brownies cool completely before assembling the sundaes.

Make the Salted Caramel Whipped Cream (while the brownies cool):

  • In a small saucepan, combine the sugar and water.
  • Heat over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a light amber color (caramel stage). Do not overcook, or the caramel will turn bitter.
  • Immediately remove the pan from the heat and carefully add the heavy whipping cream. The mixture will bubble vigorously – be cautious of splatters. Stir constantly until the caramel is smooth and incorporated into the cream. Let the mixture cool completely to room temperature.
  • In a clean, cold bowl, whip the cooled caramel cream with a hand mixer or stand mixer fitted with the whisk attachment on high speed until stiff peaks form. Gently fold in the scant ½ teaspoon of salt. Set the whipped cream aside in the refrigerator until ready to use.

Make the Hot Fudge Sauce (Optional):

  • In a saucepan, combine the chocolate chips, heavy whipping cream, corn syrup, brown sugar, cocoa powder, and salt.
  • Heat over medium heat, stirring constantly, until the chocolate chips melt and the mixture is smooth and glossy.
  • Remove from heat and stir in the butter and vanilla extract. Let the sauce cool slightly before using.

Assemble the Sundaes:

  • Break the cooled brownies into squares or chunks and divide them between serving dishes (ice cream bowls, martini glasses, or any fun sundae dish).
  • Drizzle with caramel sauce. Top with generous dollops of the salted caramel whipped cream. Sprinkle with pecan halves and drizzle with hot fudge sauce (if using).
  • Serve immediately and enjoy!


  • For a richer chocolate flavor, use dark chocolate chips in the hot fudge sauce.
  • You can use chopped peanuts instead of pecans, or a mixture of both nuts.
  • If you don’t have time to make homemade caramel sauce, store-bought works just fine.
  • Leftover brownie pieces can be stored in an airtight container at room temperature for up to 3 days.
  • The salted caramel whipped cream can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to rewhip it before using.


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