Ingredients:
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
Toppings:
- 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)
Instructions:
- 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.
Tips:
- 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.
