Turtle Brownies

These turtle brownies are perfect when you want a really decadent treat!

When I was in grade school, every December we’d anxiously await the “cookie plates” that various friends and neighbors would give each other during the holiday season.

One of my family’s favorites would come from the Brauker family — Barb made these incredible turtle brownies.  One year, she included a recipe card with the cookie plate.  It was the recipe for her turtle brownies!!

Here on The Boat Galley, I usually stay away from recipes that start with box mixes.  But sometimes you’re in a location where you can get them and this is a very special treat — but I’ve also made them without the mix.  And by the way, you can substitute any chocolate cake mix for the German Chocolate cake mix — it’ll taste a little different, but I’ve done it and it’s still good.

To make turtle brownies without the cake mix, I’ve simply made a batch of my favorite regular from-scratch brownies, baked half as in the recipe, added the caramel, nuts and chips and put the rest of the brownie batter over the top.  This is also a good option if you don’t want to make a full 9″ x 13″ pan.

Turtle Brownies

 

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Serves: 25+
 
Ingredients
  • 1 box German chocolate cake mix
  • 1 (14-ounce) package caramels
  • 2/3 cup evaporated milk (you can use a 5-ounce can, which is just slightly less)
  • 3/4 cup butter OR margarine
  • 1 cup broken walnuts OR pecan OR macadamia nuts
  • 2 cups (12 ounces) chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. Unwrap caramels and place in a pan with half the evaporated milk. Melt over very low heat, stirring almost constantly to make sure it doesn’t scorch (you can also do this in a microwave on half power for about 2 minutes — check and stir after 1 minute). Set aside.
  3. At the same time, melt butter.
  4. Combine cake mix, remaining milk and butter with a spoon.
  5. Press half cake mixture in a greased 9″ x 13″ inch pan and bake for 6 minutes at 350 degrees.
  6. Remove from oven but don’t turn the oven off.
  7. Pour melted caramels evenly on top — don’t try to spread it around after you’ve poured it, it will just become a gloppy mess with the brownie layer underneath. It’s fine if it’s not perfectly even.
  8. Sprinkle nuts and chocolate chips over the top.
  9. Take remaining cake mix and spread over the top — you can either crumble it or take a 1″ section at a time and quickly press it between your hands then lay it over the top (I find the latter works better for me to get it evenly distributed). It’s fine if there are empty spaces.
  10. Bake at 350 degrees for 15-20 minutes. There’s no real test for doneness because of the caramel — you have to judge by eye. The brownie part should look dry and done.
  11. Cool and cut into bars — this is very rich, and generally 1″ or 1-1/2″ squares are a good size.
  12. Keep in an airtight container.
Notes

Unwrapping the caramels is the longest part of making this. See if you can enlist someone to help — in our house, this was always Dad’s job as Mom and I prepped the rest of the ingredients!

To make turtle brownies without the cake mix, I’ve simply made a batch of my favorite regular from-scratch brownies, baked half as in the recipe, added the caramel, nuts and chips and put the rest of the brownie batter over the top. This is also a good option if you don’t want to make a full 9″ x 13″ pan — just decrease the caramels, nuts and chocolate chips proportionately as well.

Want more great boat-friendly recipes to satisfy your sweet tooth?  Check out The Boat Galley Cookbook!

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17 Comments
  • Cindy Curby on Facebook
    Posted at 29 December 2011 Reply

    What a fabulous looking recipe!…only problem…if I make it now, will there be any left for New Years?

  • The Boat Galley on Facebook
    Posted at 29 December 2011 Reply

    Hmmm, if you’re a chocoholic like me, the short answer is “no.” Maybe make a test batch now, just to be sure they’ll be perfect for New Years!

  • Debbie Williamson on Facebook
    Posted at 30 December 2011 Reply

    Awesome brownies, I made them this afternoon and passed them along the dock! It was a good trial for checking out my Force 10 temperatures. Does anyone know where to find a baking stone that will fit the bottom of a 2 burner Force 10 oven? Thanks!

  • The Boat Galley on Facebook
    Posted at 30 December 2011 Reply

    What are length and width? I’ll see if I can find one for you! Wish I was on your dock 🙂

  • Debbie Williamson on Facebook
    Posted at 30 December 2011 Reply

    Thank you so much!! It is 9 x 14, I have looked in kitchen stores everywhere! We are in Fisherman’s Village, Punta Gorda, awesome marina, beautiful Charlotte Harbor!!

  • The Boat Galley on Facebook
    Posted at 30 December 2011 Reply

    I’ve got three possibilities for you. Two are stones designed for toaster ovens and only 1/4″ thick, making them more susceptible to breakage as well as cracking from temperature changes. These are the last ones listed in http://theboatgalley.com/buying-guide-baking-stone/ — it’s 7 x 10, which is almost ideal for your oven (you want at least an inch of air space on all sides, so 7 x 12 would be perfect). (I added them to the article in case other people were looking for the same thing). Both of these are less than $20 from Amazon — the second one doesn’t state its thickness and somehow it looks slightly thicker than the first, but I can’t find confirmation. The other option if you want a thicker stone (less likely to break) is to get one of the larger ones that’s 1/2″ thick, then take it to a tile shop and have it cut to size. If there’s another boat near you that also wants a small one, you could go together and get a 14 x 16 one (it’s nice and thick — what I have, but over $50, which is pricey if you only need a small one) and get two “small oven” cut from it. Good luck — they really DO make a huge difference!

  • Debbie Williamson on Facebook
    Posted at 30 December 2011 Reply

    Thank you so much! The link worked and I just ordered it from Amazon! Happy New Year!!

  • Candy Ann Williams on Facebook
    Posted at 14 December 2012 Reply

    Thanks …these have my husbands name written all over them!!

  • David Holbourn
    Posted at 17 August 2013 Reply

    Happy birthday 🙂

  • Al Felker
    Posted at 17 August 2013 Reply

    Congrats on anniversary. With many more to follow. Celebrating HempFest today as well. What a coincidence!

  • Nancy Fournier
    Posted at 17 August 2013 Reply

    Congrats!

  • Melody Puckett
    Posted at 17 August 2013 Reply

    Happy Anniversary!!!

  • Elizabeth Aristeguieta
    Posted at 18 August 2013 Reply

    Congratulations Carolyn!

  • Bill Jenks
    Posted at 18 August 2013 Reply

    A friend gave us this same recipe years ago. She calls them Power Brownies. She would often bring them on long sail boat races. When the energy leve of the crew dropped she would bring these out. A big boost to moral and blood sugar. Yummy! Good times.

  • Ros Causey
    Posted at 18 August 2013 Reply

    They look wonderful, thanks for sharing & for tour tasty looking page must try them, though will need to work out in European measures – how much is a cup?

  • Sheryl Shard
    Posted at 14 February 2014 Reply

    Oh this does look like a great Valentine’s Day recipe! Thanks, Carolyn. Paul and I wish you a very Happy Valentine’s Day!

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