Poke Turtle Brownies


Makes one 8 x 8-inch pan
Prep Time: 15 minutes
Total Time: 45 minutes



  • ½ cup butter (1 stick), melted
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup flour
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon (optional)

Caramel Sauce:

  • ¼ cup butter
  • ½ cups light brown sugar, firmly packed
  • 1 Tablespoon water
  • ¼ teaspoon salt, plus more to taste
  • 2 – 4 Tablespoons evaporated milk
  • 1 teaspoon vanilla extract


  • 4 oz dark chocolate chips
  • ½ cup heavy cream


  • 2 Tablespoons mini semisweet chocolate chips
  • 2 Tablespoons pecans, toasted and chopped


  1. Preheat oven to 350°F/176°C
  2. Line an 8 x 8-inch pan with parchment or foil
  3. To make the brownie batter, combine melted butter, sugar and cocoa powder in a large bowl. Using a hand mixer, beat at medium speed for 2 minutes. Add the eggs to the batter one at a time, beating after each addition just until incorporated. Beat in the vanilla. In a separate bowl, mix together flour, baking powder, salt and cinnamon. Add to the egg mixture and mix until just combined. Bake at 350 degrees for 20-35 minutes.
  4. Let the pan cool on a wire rack for 5 minutes, then poke holes all over with the back of a chopstick or wooden spoon.
  5. To make the caramel sauce, add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until the butter melts. Bring to boil for five minutes (it will bubble a lot!), stirring occasionally. Remove from heat and stir in 2 tablespoons of evaporated milk and the vanilla. Add additional evaporated milk to reach the desired consistency.
    Poke Turtle Brownies Caramel Sauce
  6. Pour half of the caramel sauce over the brownies and spread it into holes with a spatula. Refrigerate the brownies for one hour or freeze for 30 minutes to let the caramel set.
  7. To make the ganache, heat the cream until just before it boils, and pour over the dark chocolate chips. Stir until the chocolate melts and the mixture is smooth. Pour the ganache over the cooled brownies and spread to cover.
  8. Top with the remaining caramel, toasted pecans, and mini chocolate chips.
  9. Allow the ganache to set before cutting the brownies.