Turtle Brownies with Caramel Topping is a recipe originally posted back in 2010. I made Saucepan Brownies, then put together a quick small batch of easy caramel sauce which became the caramel topping. As much as we liked the brownies, what I really love is the caramel topping recipe. And for the past 13 years I've come back to this page to grab it! So I've put the caramel topping recipe in the recipe card for easy reference. You can use it for swirling through brownie batter or as an ice cream topping.
All-Clad Metal Saucepan
One of the things I mentioned back when I first posted this was how much I love my All-Clad pans, particularly the All-Clad saute pan and the lidded saucepan. The lidded saucepan is worth mentioning because it's the exact pan I use to make the easy caramel sauce.
I’m not sure I would have ever learned how to make caramel without my metal saucepan. It’s heavy, durable, conducts heat well, and I can scrape things off the bottom without worrying about damaging it. Making caramel shouldn’t involve scraping, but it does involve keeping a consistent heat, covering the caramel for a brief stint to prevent crystallization, and keeping an eye on the color of the sugar so you’ll know when it’s ready. Another advantage of metal saucepans is that you can see the color better than you can with a black pan.
Turtle Brownies with Caramel Topping
So back to the brownies. Start with a good base brownie recipe. For this, I used Saucepan Brownie Recipe. If you use this recipe, make sure to use 8 oz of good quality chocolate and not chocolate chips. Chocolate chips work, but the brownies will be slightly dryer.
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon water (14 grams)
- 2 tablespoons unsalted or high quality salted butter, room temp (28 grams)
- 2 tablespoons heavy cream, room temp (28 grams)
- ½ teaspoon vanilla
- Tiny pinch of salt
- Heat sugar and water over medium heat, uncovered, in a lidded saucepan. Swirl pan occasionally until sugar is dissolved (this will only take a minute or two).
- Cover pan and boil syrup for 2 minutes.
- Remove cover and continue boiling for another minute, swirling pan once or twice until mixture begins to turn amber. Swirl pan until it takes on a uniform amber color.
- Remove from heat and whisk in butter until smooth. Whisk in cream (it will bubble up).
- When cream is thoroughly mixed, whisk in vanilla and a pinch of salt.
- Let the caramel cool slightly or just until it is a good consistency for drizzling.