These Skillet Turtle Brownies are a fun way to make a decadent turtle brownie. The caramel is made using purchased caramels melted with cream and butter in a 10 inch cast iron skillet or other heavy skillet. After the caramel has been made in the skillet, a simple brownie batter is whisked together and poured over the caramel. No need to break out the mixer.
If you’re looking for something to do with the children or grandchildren, this is a perfect project with a little help from their elders.
These are great alone or perfect with a scoop of vanilla ice cream. Either way, if they are at room temperature it is best to warm them slightly in the microwave in order to soften the caramel.
I know it's summer and we're getting too hot, but it's never too hot for turtle brownies and ice cream for me.
Caramel and Pecans for Skillet Turtle Brownies
11 ounces purchased caramels, unwrapped (I used one package of Kraft Caramels)
½ cup heavy cream
2 tablespoons unsalted butter
2 teaspoons vanilla
1 cup pecan halves
Preheat the oven to 325°F / 163°C.
Place the caramels in a cast iron skillet or other heavy oven proof skillet*. Add the cream and butter. Place over low heat and cook until the caramels are melted. Remove from the heat, add the vanilla and whisk until smooth. Spread evenly on the bottom of the pan. Sprinkle the pecan halves over the caramel and set aside.
*If you don't have a 10” oven proof skillet, make the caramel in a saucepan. Pour it into a 10” round pie plate or a 9x9” square pan. Proceed as above.
Cool to let the caramel set up in the bottom of the pan. Set aside.
Brownie Layer for Skillet Turtle Brownies
1 ⅓ cup packed light or dark brown sugar (265 grams or 9 ⅓ ounces)
1 cup all purpose flour (140 grams or 5 ounces)
½ cup natural cocoa (60 grams or 2 ounces)
¾ teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, melted (90 grams or 3 ounces)
4 eggs, lightly beaten
¼ cup heavy cream
6 ounces chocolate chips (170 grams)
Vanilla ice cream, optional
In a medium bowl whisk the sugar, flour, cocoa, baking soda, and salt together. Set aside.
In another bowl, combine the butter, eggs, and cream. Add the chocolate chips and stir into the dry ingredients. Spoon over the caramel. Smooth the top.
Bake for 35 to 45 minutes until just set.
Serve warm with or without ice cream for the best Skillet Turtle Brownies ever!
Yield: 10 to 12 servings
Storage: Store at room temperature
If you liked this recipe, you might want to try one of these:
Warm Chocolate Lava Cake with Bailey's Sauce
L'Opera Ice Cream Cake
Quick Macadamia and White Chocolate BrowW
I made this last night, served it with vanilla ice cream and everyone loved it. I did not see where and when to add the chocolate chips so I added them to the mixed batter. My bake time was closer to 60 minutes. One guest suggested I add more pecans next time. Great dessert for summer, especially when prepared in the cast iron skillet. I will definitely make again!
Hi Nelli, so glad everyone liked it, especially since there is little work involved. I added the chocolate chips to the recipe. I think I know why it took longer. To keep the caramel from overcooking, I no longer add the brownie batter when the pan is hot. So, I changed the time also.
Thanks for mentioning these.