Turtle Pecan Pie Brownies

These delicious turtle pecan pie brownies are such a unique twist on a classic holiday dessert, and in my opinion, they look (and taste) even better! The shortbread crust is incredibly easy to make, and only needs 15 minutes to bake–and paired with the rich, fudgy brownie layer and the sweet and salty turtle pecan topping, the whole dish is a gooey, chocolatey masterpiece. Finish them off with a generous helping of caramel and extra chocolate, and these brownies will look stunning on your holiday dessert table!

For more cozy pecan recipes, try Turtle Pecan Pie, Brown Butter Chocolate Chip Pecan Cookies, and Pecan Brownie Pie.

Why you'll love these turtle pecan pie brownies

• Chocolate & Pecans: The melty chocolate chunks and chopped pecans layered in this gooey turtle topping are to die for!
• Rich, Fudgy Texture: Thanks to the combination of melted chocolate and two types of cocoa powders, the brownie layer bakes up super fudgy.
• Easy Pie Alternative: These brownies are a simpler alternative to a classic pecan pie, so you'll get the classic, cozy taste without the long process of hand-making a pie crust!

Ingredient Notes

• Chocolate: Use a high quality bittersweet chocolate for best flavor. I recommend Valrhona or Guittard!
• Caramel Sauce: You could use store-bought or make this recipe!
• Pecans: Roughly chop your pecans and save some for topping if desired.
• Cocoa Powders: I used a combination of dutch process and black cocoa powders for an extra rich chocolate experience.
• Sugars: You'll need both granulated sugar and either dark or light brown sugars.
• Unsalted Butter: Use high quality European-style butter for best overall flavor.
• Flour: Use high quality unbleached all-purpose flour best results.
• Eggs: Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
• Vanilla: Add a high quality vanilla extract for optimal flavor.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this turtle pecan pie brownie recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Make the shortbread layer. In a medium bowl, cream the butter until smooth, then add the powdered sugar and vanilla and beat for 2 more minutes. With a rubber spatula, fold in the flour and ¼ teaspoon salt until just combined. Press the dough into your baking pan and make it level, then place in the fridge to chill for 30 minutes. Peel the parchment paper off, dock the dough with the tines of a fork, and bake the shortbread for about 15 minutes or just until it no longer looks doughy.

STEP 2: Make the brownie layer. Melt the chocolate and butter in a small bowl over a small saucepan of simmering water, then allow to cool for a few minutes. 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. While mixing on low speed, slowly pour in the chocolate and melted butter mixture. Continue mixing until fully combined. Add the flour, cocoa powders, and salt, and use a rubber spatula to gently fold until fully combined.

STEP 3: Bake the brownie layer. Pour the brownie batter on top of the warm shortbread crust and quickly smooth out into an even layer. Bake for about 18 minutes or until it forms a shiny top.

STEP 4: Make the turtle pecan layer. In a medium bowl, whisk together the caramel sauce, flour, brown sugar, salt, eggs, and teaspoon vanilla extract until fully combined. Fold in the chopped pecans and chocolate until evenly dispersed.

STEP 5: Bake and cool. Pour the pecan mixture on top of the warm brownie layer in your baking dish and quickly smooth out. Bake for about 20 minutes or until completely set and evenly golden on top. Allow the pecan pie brownies to cool at room temperature for at least 4 hours or overnight.

Expert Baking Tips

• Use a high-quality bittersweet chocolate. I recommend Valrhona or Guittard. 
• Substitute for black cocoa powder. If you do not have black cocoa powder on hand, you can use a total of 42g (½ cup) dutch process cocoa powder instead.
• Allow the bars to cool overnight. To ensure the pecan pie filling sets up properly, allow the bars to cool overnight. But if you'd like to enjoy them the day they're made, let them cool for at least 4 hours. 

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x