I’m sorry to do this to you. Really. I know you were doing so well on your diet. But certain things can’t be helped. Especially not when my sister-in-law sends us a big ol’ bag of pecans fresh from her South Carolina trees, and definitely not when I have a jar of butterscotch sauce just wasting time in my refrigerator.
Let’s just get right to these turtle brownies, shall we?
You can either do how I did in my first try at the recipe and add the butterscotch sauce right at the start of baking, or do what I instruct here (and what I did on the second baking) and bake halfway before adding. Either way, the addition of the butterscotch results in ultra-rich turtle browniex, the kind you just want to stick a spoon in and lick up.
This would be an excellent bed for a scoop of ice cream, but I won’t tell anyone if you decide it goes with your morning coffee better.
- First, make the butterscotch sauce. The recipe will yield more than you need, so reserve the 1/4 cup and set the rest aside in a jar to cool while you work on the brownies.
- Preheat the oven to 350. Grease a 8x8 square pan.
- Over low heat, melt the butter and chocolate. Remove from heat when just about melted and whisk until smooth.
- In a large bowl, combine chocolate mixture and sugar. Add eggs, one at a time, then stir in salt and vanilla. Stir in flour until well incorporated and add pecan pieces.
- Pour into prepared pan and smooth with a spatula if necessary. Arrange pecan halves on top.
- Bake for 20 minutes.
- Remove from oven and poke all over with a toothpick. Drizzle butterscotch sauce over the top, and return to oven for another 15-25 minutes, depending on how gooey you like your brownies. Let cool before serving.
For more sweet inspiration, check out my Chocolate Desserts board on Pinterest!