Recipes and Cooking Fudge Ripple Turtle Brownies 4.1 (35) A caramel-pecan topping cranks up the decadence factor of this classic chocolate brownie recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 30 mins Stand Time: 2 hrs Total Time: 3 hrs Yield: 16 brownies Jump to Nutrition Facts Ingredients ½ cup butter 3 ounce unsweetened chocolate, coarsely chopped 1 cup sugar 2 eggs 1 teaspoon vanilla ⅔ cup all-purpose flour ¼ teaspoon baking soda 1 cup chopped pecans, toasted ¾ cup semisweet chocolate pieces 20 vanilla caramels, unwrapped 1 tablespoon milk Directions In a medium saucepan heat and stir butter and unsweetened chocolate over low heat until melted and smooth. Remove from heat; cool. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set pan aside. Stir sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in 1/2 cup of the pecans and 1/2 cup of the chocolate pieces. Spread batter evenly in the prepared pan. Bake for 30 minutes. Cool in pan on a wire rack. Meanwhile, in a small saucepan stir unwrapped caramels and milk over medium-low heat until melted and smooth. Spread over cooled brownies. Sprinkle with the remaining 1/2 cup pecans. In a small saucepan heat and stir the remaining 1/4 cup chocolate pieces over low heat until melted and smooth. Drizzle chocolate over brownies. Let stand for 2 hours before serving. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. To Store: Cover; place cooled brownies in the refrigerator for up to 3 days. Let stand for 30 minutes at room temperature before serving. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. For a longer make ahead, bake brownies as directed through step 5. Wrap and freeze for up to 3 months. Before serving, top thawed brownies as directed in steps 6 and 7. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. Rate it Print Nutrition Facts (per serving) 291 Calories 18g Fat 33g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 291 % Daily Value * Total Fat 18g 23% Saturated Fat 9g 45% Cholesterol 39mg 13% Sodium 112mg 5% Total Carbohydrate 33g 12% Total Sugars 22g Protein 4g Calcium 70.7mg 5% Iron 1.8mg 10% Potassium 120mg 3% Folate, total 16.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.