Turtle Brownies with Brownie Mix
These turtle brownies are everything you love about a turtle candy layered onto a chocolatey brownie base.
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They start with a rich, cake-like brownie that gets poked full of holes so warm, buttery caramel sauce sinks right down into them. Then they get loaded up with glossy hot fudge, chopped pecans, and a few mini chocolate chips.
I’m going to be straight with you – these brownies are not your grab-and-go dessert. They’re piled high with caramel drizzle and hot fudge which makes them gooey and messy. These are the kind of brownies you make when you want a really over-the-top treat.
Make the brownies cake-like
This is important, so don’t skip it! Most boxed brownie mixes give you two options: fudgy or cake-like. For this recipe, I highly recommend going with the cake-like version. Once you poke holes in the brownies and add the toppings, a fudgy brownie can turn into a gooey puddle. The cake-like version holds up so much better.
How to make turtle brownies step by step
Prep: Start by preheating the oven to 325°F, and lining an 8×8-inch baking pan with parchment paper.
Mix the batter: Combine the brownie mix, vegetable oil, eggs, and water until well mixed. (Make sure to use the amounts according to the instructions on your box.)
Bake: Pour the batter into the pan, and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Cool and add holes: Remove the pan from the oven, cool completely, and use a skewer to poke holes halfway through the brownies.
Add the toppings: Warm the caramel sauce and hot fudge so they’re pourable. Pour the caramel sauce across the top into the holes. Drizzle the hot fudge over the caramel then sprinkle with chopped pecans and mini chocolate chips.
*4/22/26: Post updated with new photos, text, and changes to the recipe. Original recipe is linked in the recipe card.
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Ingredients
- 18.75 ounce box brownie mix
- ⅓ cup vegetable oil
- 2 large eggs
- 2 tablespoons water
- ½ cup jarred caramel sauce
- ⅔ cup hot fudge sauce
- ¼ cup chopped pecans
- 2 tablespoons mini chocolate chips
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Instructions
- Preheat the oven to 325°F, and line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, combine the brownie mix, vegetable oil, eggs, and water, stirring until the batter is smooth and well combined. (Prepare the mix according to the instructions on your box, as ingredient amounts can vary by brand.)18.75 ounce box brownie mix⅓ cup vegetable oil2 large eggs2 tablespoons water
- Pour the brownie batter into the prepared pan and spread it into an even layer. Bake for 40 to 45 minutes, or according to the instructions on the box, until a toothpick inserted into the center comes out clean or with a couple of moist crumbs.
- Remove the pan from the oven and let the brownies cool completely in the pan. Once they are fully cooled, use a skewer or a fork to poke holes about halfway through the brownies, spacing them evenly across the surface.
- Warm the caramel sauce and hot fudge sauce separately until they are pourable but not hot. Pour the caramel sauce over the brownies, allowing it to sink into the holes, and spread any excess across the top with a spatula. Drizzle the warm hot fudge sauce over the top in a zigzag pattern.½ cup jarred caramel sauce⅔ cup hot fudge sauce
- Sprinkle the chopped pecans and mini chocolate chips evenly over the top. Slice into squares and serve.¼ cup chopped pecans2 tablespoons mini chocolate chips
Notes
- Check your brownie box. The ingredient amounts listed here match the box I used, but brands vary. Always double-check your specific box and follow those measurements for the brownie batter.
- Let them cool completely before poking holes. I know it’s tempting to rush this, but if the brownies are even a little warm, the holes will close back up and the caramel won’t sink in the way you want it to. Give them a full hour on the counter, or pop them in the fridge to speed things up.
- Swap out the hot fudge. Chocolate syrup works great as a substitute. Just know that it’s thinner, so it’ll run down the sides a bit more and won’t set up as thick on top. Still delicious, just a little messier!
- Storage: Store leftover turtle brownies in an airtight container in the refrigerator for up to 5 days. The toppings will firm up a bit when chilled. Let them sit at room temp for 10-15 minutes before serving, or warm a square in the microwave for 10-15 seconds for that fresh-from-the-pan gooey texture.
- Original recipe: If you’re looking for our original brownie mix turtle brownies recipe, we’ve moved it to the Retired Recipes page.