This TURTLE BROWNIE CAKE is a chocolate lovers dream. Dense and moist chocolate cake with walnuts and topped with the most incredible ganache and caramel drizzle. Crave worthy baking!
If there’s one dessert I love and never tire of, it’s BROWNIES! Brownies were my #1 craving while I was pregnant with Henry (well, and Coca Cola). Pat came home at one point to another batch on the counter and he tenderly said “Wow I just haven’t ever seen this many brownies made this many days in a row…” BACK OFF I’M STARVING AND GROWING A HUMAN. Annnnnyway, now that Henry is here, 6 months later I still crave the chocolaty goodness of a moist brownie more than I’d like to admit. This Turtle Brownie Cake feels just a little bit classier than a boring (but delicious) brownie and I cannot get enough. The chocolate and caramel icing is OMG and the walnuts add such a nice crunch and flavor. If you love turtle candies, you’ll love this cake!
If you’re going to make a Turtle Brownie Cake, you might as well chop up some turtle candies and douce that cake in as much chocolate and caramel as you can. I mean, why not. At this point there’s no hope in this recipe being healthy, so just go for the gold. There’s no skimping on this baked goodness. And you better cut yourself an extra large slice. You won’t regret it. Put on some stretch pants, its fine.
If you’re able to make this Turtle Brownie Cake and NOT dip into the chocolate and caramel with a spoon, then I commend you. I was not that controlled. Pat caught me with a slice with some extra caramel on the side actually dipping each bite before I ate it. SORRY. It’s stressful some days having a 6 month old and I won’t apologize for extra caramel. I just won’t.
I hope you enjoy this Turtle Brownie Cake and savor it like I do. A little (A LOT) chocolate goes a long way. Muah!
- Heat oven to 350F and spray a Bundt pan with bakers spray.
- Make the caramel sauce first to allow it to cool in the fridge while cake is cooking.
- Place unwrapped caramel candies in a microwave-safe bowl. Add the milk. Heat on HIGH 1½ minutes, stirring every 30 seconds, until caramels are melted and sauce is smooth. Cool the sauce in the fridge. When cake has cooled 15 minutes, poke holes in the cake.
- Combine cake mix, brownie mix, eggs, water and oil in a large bowl and mix on medium for 2 minutes. Pour 1 cup batter into the prepared Bundt pan. Add 1¼ cups pecans to the remaining batter the pour the batter into the Bundt pan. Bake at 350F for 50-55 minutes.
- When cake is done, transfer it to a cooling rack to cool 5 minutes. Remove the cake from the pan and allow to cool.
- While cake is cooling, make the chocolate ganache.
- In a small saucepan, heat and stir the heavy cream over medium-low heat just until it begins to boil along the edges. Remove from heat and slowly add the chocolate morsels. Stir gently, then let the mixture sit for 5 minutes. Whisk the ganache 1 minute until shiny and smooth. Let the ganache cool 15 minutes.
- When the cake has cooled, pour half the caramel sauce over the top. Then pour the chocolate ganache over the top. Sprinkle the cake with chopped turtle candies and ¾ cup chopped pecans. Drizzle more caramel sauce over the turtle candies and chopped pecans on top of the cake.
For the Caramel Sauce
For the cake
For the Chocolate Ganache
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