Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly spray with non-stick cooking spray if desired.

Spread the chopped pecans on a small baking sheet and toast them in the preheated oven for 5-7 minutes, or until they are fragrant. Keep a close eye on them to prevent burning. Remove from oven and set aside to cool.

In a large mixing bowl, whisk together the melted butter and granulated sugar until they are well combined and smooth.

Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until the mixture is smooth and glossy.

Sift the all-purpose flour, unsweetened cocoa powder, and salt into the wet ingredients. Fold gently with a rubber spatula until just combined. Be careful not to overmix the batter. Stir in the semi-sweet chocolate chips.

Pour the brownie batter into the prepared 8x8 inch pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. Avoid overbaking to ensure fudgy brownies.

While the brownies are still warm, pour the caramel sauce evenly over the top. If your caramel is too thick, gently warm it in a small saucepan over low heat or microwave for 30 seconds, stirring in 1-2 tablespoons of heavy cream if needed to achieve a pourable consistency.

Immediately sprinkle the toasted pecans over the warm caramel layer. Gently press them down slightly with the back of a spoon or your hand to ensure they adhere to the caramel.

Let the turtle brownies cool completely in the pan on a wire rack for at least 2 hours. For best results and clean cuts, chill the brownies in the refrigerator for at least 1 hour before lifting them out by the parchment paper and cutting into 16 squares.

Cut into squares and serve! Enjoy your delicious Fudgy Turtle Brownies.