I am so excited to show you these pictures. These brownies were outrageous. I found them on a blog that was new to me and you must visit. It is called Mama Gourmand! Many creative and wonderful recipes for you! You can start these with any 9×13 brownies recipe you love (or a box mix for those short on time) but I followed Mama Gourmand’s “stop looking” brownies. She named them that way because you can now stop looking for the perfect brownie recipe. Super Cute name!
You’ll Need:
9×13 pan
Nonstick foil
Peanut Butter Caramel Turtle Brownies
Ingredients
Brownies
- 1½ cups sugar
- ⅔ cups butter, cut in chunks
- ¼ cup water
- 3 cups semisweet chocolate chips, divided
- 4 eggs
- 2 tsp. vanilla extract
- 1½ cups flour
- ½ tsp. baking soda
- ½ tsp. salt
Peanut Butter Topping
- 6 tbsp. butter, softened
- ¾ cup creamy peanut butter
- 1½ cups powdered sugar
- 1½ tbsp. milk
Caramel
- 11 ounces kraft caramels
- 2 T. milk
- 1 cup pecans, toasted (in dry pan till fragrant) and chopped
Chocolate Topping
- ¾ cup chocolate chips
- 1 teaspoon canola oil
serving
- jar of caramel sauce, if desired
Instructions
- Melt butter, sugar, and water in saucepan on the stove.
- Bring to a boil while stirring.
- Remove from heat and stir in only 2 cups of the chips.
- Let cool a bit.
- Stir in one egg at a time.
- Add vanilla.
- Stir in dry ingredients and the 1 cup chips.
- Pour in 9x13 pan lined with nonstick foil.
- bake at 325 for 40 minutes.
- Let cool.
Peanut Butter Topping
- Beat butter and sugar.
- Add milk until creamy and fluffy!
- Spread on brownies with offset spatula.
Caramel Layer
- Melt caramel and milk in microwave until smooth.
- Stir in toasted pecans.
- Spread over peanut butter layer.
Chocolate
- Melt chocolate and oil in microwave until smooth.
- Spread over caramel layer.
- Cut when ooey gooey or let set up for a while for neater bars.
- Drizzle with caramel sauce if desired when serving.
Adapted from Mama Gourmand
Barbara says
I haven’t made these brownies yet, but plan to. I saw the picture of the Buckeye Turtle Brownies in a Better Homes & Garden magazine and had to find it. Found Mama Gourmand’s sight and recipe, but also your’s and others. I see that you have taken it a couple steps further with the toasting of the pecans, yum, and caramel sauce to add more excitement! I am wondering if you made it “mamas way” first, then embellished? Or do you always toast your nuts? Also, in reviews on other sight, someone mentioned the layers seem to peel apart, I can see where that could happen with cooled caramel, have you seen that? and do you have any ideas on how to avoid it?