Turtle Brownie Cake
This is a sponsored post written by me on behalf of the Chinet® brand . All opinions are 100% mine.
This Turtle Brownie Cake is layers of caramel buttercream sandwiched between fudgy brownies and topped with salted pecans and a rich chocolate ganache.
Turtle Brownie Cake
Are you ready for a Thanksgiving dessert recipe that is going to blow your mind? I have three words for you Turtle Brownie Cake. Seriously guys, this “cake” has it all going on. Instead of being three layers of sponge cake, it is three layers of rich, fudgy brownies with a soft, smooth, caramel buttercream sandwiched in between each layer. It is finished with shiny layer of chocolate ganache on top, sprinkled with Turtle candies, roughly chopped salted pecans, and a generous drizzle of caramel. Are you still with me or have you already left to go buy the ingredients?
I like to keep Thanksgiving dessert simple but delicious so I try to pick recipes that can be made ahead of time. We do so much work leading up to dinner that once it’s over we clear the dishes, maybe take a nap to sleep off the turkey, and then out comes the Chinet® plates, platters, napkins, and cutlery. No more dishes for the rest of the weekend! Grandma gets to take a break and enjoy the grandkids and I really don’t mind being on clean-up duty when all I have to do is throw things away! Chinet® Classic White™ plates and bowls are leak and cut resistant, and strong enough for round two of Thanksgiving dinner, pie and ice cream, or a big slice of Turtle Brownie Cake. It’s a great way to simplify the holidays and let the host/hostess spend their day enjoying friends and family rather than worrying about washing dishes.
My Turtle Brownie Cake is super easy too! It starts with 2 boxes of brownie mix (feel free to use your favorite homemade brownie recipe if you like). I mix up the brownies according to the instructions on the package and then split the mix between 3 greased 9 inch round cake pans. I also like to place a round piece of parchment paper in the bottom of each pan to help the brownies come out easier later. Then in the oven they go to bake according to the 8×8 inch brownie pan instructions on the box. While the brownies bake I make a caramel buttercream with just 3 ingredients, powdered sugar, butter, and dulce de leche. I found my dulce de leche in the Latino food section at my grocery store but sometimes it is also in the baking section. All of the ingredients come together to make a smooth, creamy, caramel buttercream that is OMG good! When the brownies come out of the oven they need to cool completely. That gives you time to make your salted pecans. Now, you don’t have to make salted pecans, you can buy salted pecans if you can find them, or you can use unsalted pecans and skip this whole step, but I really like the salty flavor with all of the sweet caramel and chocolate. To make your own you toss pecans with butter and salt and roast them for about 15 minutes in the oven. The pecans and the brownies should finish cooling around the same time and then it’s time to assemble your Turtle Brownie Cake!
You start with a brownie layer, top it with creamy caramel frosting, and place the next layer of brownie on top of it. Then you repeat that for the next layer. Then you pour warm, ganache over the top of the last brownie and sprinkle it with chopped Turtle candies and salted pecans with a final drizzle of melted dulce de leche. It’s great made a day ahead of time! When it’s time for dessert grab yourself a Chinet plate and get ready for chocolate, caramel, pecan bliss.
Turtle Brownie Cake
- 2 18.3 oz boxes Brownie mix + ingredients listed on back of package
- 1 c Turtle Candies, chopped
- ¼ c Dulce de Leche
- 8 oz Butter, softened
- 4 c Powdered Sugar
- ½ c Dulce de Leche
- 1-2 Tbsp Milk
- 2 c Dark chocolate, finely chopped
- 1 c Heavy cream
- 1 c Pecan halves
- 2 tbsp Butter, salted, melted
- 1 tsp Salt, finely ground
- Mix the brownie batter up and pour it into 3 greased and parchment lined 9-inch round pans. Bake brownies following the instructions on the packaging for 8x8" brownie pan. Bake until a toothpick stuck in the center comes out clean then remove from the oven and let cool completely.
- In a mixer combine the butter with the powdered sugar until it is smooth.
- Add Dulce de Leche continuing to mix.
- Add milk one tablespoon at a time until the buttercream is a smooth spreadable consistency.
- Preheat oven to 325 degrees F.
- Melt butter and toss pecan halves in it.
- Lay pecans on a parchment paper lined baking sheet and sprinkle with salt.
- Bake for 10 - 15 minutes or until pecans begin to dark slightly.
- Remove from oven and let cool completely.
- Heat the cream in the microwave until it begins to boil then pour over the chopped chocolate stirring until completely melted and smooth.
Assemble Brownie Cake
- Start with a layer of brownie.
- Spread caramel buttercream over the brownie and top with the next brownie layer. Add another layer of frosting and another layer of brownie.
- Pour warm ganache over the top brownie and sprinkle with salted pecans and chopped Turtle candies.
- Heat ¼ cup of dulce de leche in the microwave for about 15 seconds or until it is pourable and then drizzle over top of the cake.
When you’re out picking up the ingredients for Turtle Brownie Cake make sure you grab Chinet® Classic White™plates, platters, and napkins and simplify Thanksgiving this year!
Looking for more amazing holiday desserts? Try this!