• Cooking Time: 45
  • Servings: 16
  • Preparation Time: 20


These brownies border on turtle-like confection with the addition of salted caramel sauce and walnuts.


  • 3/4 cup walnuts, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 6 oz bittersweet chocolate, coarsely chopped
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 Tbsp vanilla extract
  • 11/2 cup + 2 Tbsp all-purpose flour
  • 1/4 tsp salt
  • 7 oz caramel candies, unwrapped
  • 3 Tbsp heavy whipping cream


  • Preheat the oven to 350.
  • Arrange the walnuts on a baking sheet in a single layer and toast for 7-9 minutes, until golden brown and aromatic. Coarsely chop the nuts.
  • Line an 8x8 baking pan with aluminum foil, leaving several inches hanging over the short ends of the pan.
  • Grease the bottom and sides of the foil with butter or cooking spray.
  • Melt the butter and chocolate in the microwave, stirring between 30-second cooking intervals. Stir until smooth.
  • Add the sugar, eggs, and vanilla, mixing the batter until thick and glossy, 1-2 minutes.
  • Stir in the flour and salt.
  • Pour the batter into the baking pan and spread evenly.
  • Stir the caramels and cream in a heavy medium saucepan over low heat until melted and smooth. Remove from the heat and stir in half the walnuts.
  • Immediately spread the caramel mixture over the brownies and using the tip of a knife held vertically, swirl the caramel and chocolate together.
  • Bake for ~40 minutes, until a toothpick inserted into the center comes out with only moist crumbs attached.
  • Cool the brownies completely in the pan (for quicker cooling, set the pan in the freezer for 30 minutes).
  • Grab the foil edges and lift the brownies out of the pan. Cut them into squares. If individually wrapped in plastic wrap, the brownies will keep for 1 week at room temperature or for 1 month in the freezer.

Categories: Brownie 

Author Credit: Adapted from The Pastry Queen

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