Turtle Caramel Brownie Cups

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Six gourmet chocolate cups filled with fudgy brownie, gooey caramel, toasted pecans, and a sprinkle of sea salt.

Prep Time25

Chill Time30

Total Time55

Course: Dessert

Cuisine: American

Keyword: brownies, caramel, chocolate, pecans, sea salt, turtle, turtle desserts

Servings: cups

Calories: 684kcal

Author: Kim Lange

20 soft caramels (125–130g) Cambie loaf caramel is my favorite because it slices cleanly and melts like a dream. If you don’t have Cambie, Werther’s Soft Caramels, Kraft Baking Caramels, or even a high‑quality small‑batch caramel will work beautifully.
1 to 2 tablespoons heavy cream Start with 1 tablespoon for a thick, chewy caramel layer, and add up to 2 tablespoons if you want it softer and more pourable. If you prefer a firmer, molded caramel layer instead, you can skip the cream entirely and simply slice or press the caramel right on top of the brownie base.
½ cup chopped toasted pecans
Sea salt for topping

Set a 6-cup silicone muffin pan on a tray, or line 6 standard muffin cups with paper liners.
Add 1 1/2 cups chocolate chips to a microwave-safe bowl. Heat in 20- to 30-second intervals, stirring after each one, until smooth. Stir in up to 1 tablespoon coconut oil only if the chocolate needs thinning.
Spoon 1 to 2 tablespoons melted chocolate into each of the 6 cups. Tilt the pan to coat the sides, then chill for 5 minutes.

Mix 1 1/2 cups brownie crumbs with 1 teaspoon milk only if the crumbs feel dry. Add the remaining 1 teaspoon milk if needed. Divide into 6 equal portions and press each into a firm 2 1/4- to 2 1/2-inch round. Alternatively, cut 6 rounds from a cooled, thin brownie slab. Place 1 round in each chocolate shell.

Place 20 soft caramels and 1 tablespoon heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring until smooth. Add the remaining 1 tablespoon heavy cream for softer caramel. Let the caramel cool for 1 minute if it looks very runny.
Divide all of the caramel among the 6 brownie rounds, keeping it inside the chocolate border. Sprinkle the full 1/2 cup toasted pecans evenly over the caramel.

Cover all 6 cups with the remaining melted chocolate and smooth the tops. Add a small pinch of sea salt to each cup. Chill for 20 to 25 minutes, or until fully set, then unmold gently.

Use moist, fudgy brownies for the easiest shaping.
Keep the caramel and brownie layers inside the chocolate border so every cup seals cleanly.

Nutrition is an estimate; the exact values depend on the brownies, caramels, and chocolate used.