Crazy Poke Turtle Brownies with caramel pockets, infused with nuts and chocolate chips, covered with the BEST chocolate icing and covered with more caramel, also known as the best brownies ever.
INGREDIENTS
Brownies
1 cup of flour
1/2 teaspoon baking powder
1/2 teaspoon of salt
1/4 teaspoon cinnamon (optional)
1 cup butter, melted (2 sticks)
2 cups of granulated sugar
3/4 cup unsweetened cocoa powder
4 large eggs
2 teaspoons vanilla extract
1 cup of semi-sweet chocolate chips
1 1/4 cup nuts, chopped, divided
3/4 cup of easy to prepare creamy caramel sauce
1/4 cup of semi-sweet chocolate mini chips (can be sub regular)
Chocolate frosting
6 tablespoons of butter, softened
1/4 cup + 2 tablespoons of cocoa powder
2 tablespoons of light corn syrup (can substitute for honey)
1 teaspoon vanilla extract
1 1/2 cups of powdered sugar, sifted
2-3 tablespoons of milk
INSTRUCTIONS
Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper or aluminum foil so that it protrudes slightly (so that brownies can be easily lifted later) and spray lightly with nonstick cooking spray. Set aside.
Brownies: In a medium bowl, mix flour, baking powder, salt and cinnamon. Set aside.
In another large bowl, whisk in butter, sugar and cocoa powder. Add the eggs to the dough one at a time, beating after each addition until incorporated. Beat in the vanilla. Add the flour mixture only until it is mixed. Add 1 cup of semi-sweet chocolate chips and 3/4 cup of chopped nuts to the dough and stir until combined. Pour dough evenly into pan.
Bake at 350 degrees for 30-35 minutes. Let the pan cool on a wire rack for 5 minutes and then punch holes all over with the back of a toothpick or a small wooden spoon. Pour 1/2 cup of candy over the brownies and spread them in the holes with a spatula. Refrigerate the brownies for one hour or freeze them for 30 minutes to allow the caramel to set. Meanwhile, prepare the chocolate icing.
Chocolate frosting: Beat the butter, cocoa, corn syrup and vanilla in a small bowl until mixed. Add the powdered sugar and 2 tablespoons of milk and beat until smooth, adding more milk if necessary to achieve the consistency of the spread.
Once the caramel is set, frost the brownies with Chocolate Frosting (you don’t have to use it all but I highly recommend it). Sprinkle evenly with 1/2 cup chopped nuts, 1/4 cup mini chocolate chips and sprinkle with 1/4 cup caramel.
You can serve immediately or refrigerate to allow the glaze to set and make cutting easier. I love to microwave my brownie for about 15 seconds before I eat it.