Turtle Brownie Cake
This decadent Turtle Brownie cake is made with layers of brownie, chocolate ganache, salted pecans, and a smooth caramel buttercream frosting.
- 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
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.
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.