More Great Recipes: Brownie


Turtle Brownies


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"Dark chocolate brownies topped with chocolate, caramel, and pecan."

Serves 12 | Prep Time 20-30 minutes | Cook Time 35-45 minutes bake time

Why I Love This Recipe

Our family is quite fond of brownies and we enjoy making them in a variety of flavors. Turtle brownies are a personal favorite because I love the combination of chocolate, pecans, and caramel.


Ingredients You'll Need

For Caramel Topping:
1/4 c. whipping cream
1/4 c. butter
1/3 c. dark brown sugar, packed
1 T. white Karo syrup
1/2 t. vanilla
For Brownies:
6 oz. premium bittersweet chocolate (at least 70% cacao), chopped
1/2 c. butter
3/4 c. GGFG Baking Mix (or baking mix of your choice)
2 t. Dutch processed cocoa
1/2 t.baking powder
1/4 t. salt
1 c. sugar
2 eggs
1 t. vanilla
For Turtle topping:
1 c. pecan halves
1/3 c. semisweet chocolate chips


Directions

First, make caramel. In a saucepan combine whipping cream, butter, brown sugar, and corn syrup. Bring to a boil over medium high heat, stirring until sugar is dissolved. Reduce heat to medium and cook at a low boil for 3 minutes. Remove from heat and stir in vanilla. Set aside. Next, make brownies. In a small bowl place chocolate and butter. Microwave for 2 minutes at 50% power. Stir, and continue microwave if necessary at 30 second intervals at 50% power until melted and smooth. Set aside. Set aside 25 pecan halves and chop remainder. Using stand mixer, beat together sugar, eggs, and vanilla until pale and thickened. Beat in melted chocolate. Turn off mixer, add GGFG Baking Mix, cocoa, baking powder, and salt. Stir by hand until moistened, then beat briefly. Stir in chopped pecans. Spread into a 9"x9" baking pan lined with parchment paper and bake in an oven preheated to 325F for 35-45 minutes or until knife comes out with moist crumb. Immediately sprinkle chocolate chips evenly over top of brownies, cover with foil and let set for 10 minutes. Spread chocolate evenly. Score the top by drawing a knife through the chocolate in 4 evenly spaced lines one way and then turn the pan and score again to form 25 squares. Place a pecan half in the middle of each square. Drizzle with caramel before serving.


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