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Turtle Pecan Pie Brownies
Turtle Pecan Pie Brownies
Turtle Pecan Pie Brownies
Turtle Pecan Pie Brownies
Turtle Pecan Pie Brownies
Turtle Pecan Pie Brownies
Turtle Pecan Pie Brownies cover
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Turtle Pecan Pie Brownies

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Line a 9×9 inch square pan with two pieces of parchment paper, creating a sling for easy removal.
2
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In a medium bowl, cream the butter until smooth, then add the powdered sugar and vanilla and beat for 2 more minutes.
3
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With a rubber spatula, fold in the flour and salt until just combined.
4
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Add the dough to the prepared pan and press it down with parchment paper to avoid the dough sticking your hands/spatula. Use the back of a spoon or small measuring cup to pack it in and level it out.
5
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Place in the fridge to chill for 30 minutes.
6
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While the shortbread dough is chilling, preheat the oven to 325 degrees F.
7
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Peel the parchment paper off, then dock the dough with the tines of a fork.
8
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Bake the shortbread for about 15 minutes minutes or just until it no longer looks doughy.
9
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While the shortbread is baking, make the brownie layer. Once the shortbread comes out of the oven turn the temperature up to 350 degrees F.
10
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In a small bowl, add the chocolate and butter. Place over a small saucepan of simmering water, and stir often until fully melted. Remove the chocolate butter mixture from the double boiler and allow to cool for a few minutes.
11
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Meanwhile, in a large bowl, add the sugars, eggs, and vanilla. Using an electric hand mixer, beat on high speed for about 3-4 minutes until the mixture has doubled in size.
12
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While mixing on low speed, slowly pour in the chocolate butter mixture. Continue mixing until fully combined.
13
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Add the flour, cocoa powders, and salt, and use a rubber spatula to gently fold until fully combined.
14
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Pour the brownie batter on top of the warm shortbread crust and quickly smooth out into an even layer.
15
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Bake for about 18 minutes or until it forms a shiny top.
16
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In a medium bowl, whisk together the caramel sauce, flour, brown sugar, salt, eggs, and vanilla until fully combined.
17
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Fold in the chopped pecans and chocolate until evenly dispersed.
18
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Pour the pecan pie filling on top of the warm brownie layer and quickly smooth out.
19
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Bake for about 20 minutes or until completely set and evenly golden on top.
20
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Allow the pecan pie brownies to cool at room temperature for at least 4 hours or overnight.

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Tips & Tricks (5)

  • Chill Your Shortbread Base ❄️
    Refrigerate the buttery shortbread crust for at least 30 minutes before adding the brownie batter to prevent it from spreading and ensure crispy, defined layers.
  • Toast Your Pecans First 🥜
    Lightly toast pecan halves at 325°F for 5-7 minutes before adding to the pecan pie topping to intensify their nutty flavor and prevent sogginess from the caramel.
  • Warm Caramel Application 🍯
    Gently warm your caramel sauce to room temperature before drizzling over the brownie layer—this prevents it from seizing and ensures smooth, even distribution throughout the pecans.
  • Dual Cocoa Powder Blend 🍫
    Mix both black cocoa and Dutch-process cocoa powder in your brownie layer for complex, deep chocolate flavor with superior richness compared to using just one type.
  • Underbake Slightly for Decadence ⏱️
    Remove from oven when a toothpick inserted shows just a few moist crumbs (not fully clean) to maintain the gooey pecan pie topping and fudgy brownie center after cooling.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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