Turtle Brownies

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Turtle Brownies
Turtles are a very popular Holiday treat at our house and Santa always remembers to put some of those delicious chocolate, pecan and caramel clusters in my stocking every year. I have been looking for a really fudgy, chewy brownie for a while to use as a base for this cookie bar idea and I finally decided to develop one myself.
  1. 1 3/4 cups flour
  2. 1/3 cup good quality cocoa
  3. 1 tsp baking powder
  4. 1/2 tsp salt
  5. 1/4 tsp baking soda
  6. 3/4 cup butter
  7. 2 cups packed brown sugar
  8. 1 square (1 ounce) melted unsweetened bakers chocolate
  9. 2 eggs
  10. 3 tsp vanilla extract
  11. 1 1/4 cups lightly toasted chopped pecans.
  12. 4 ounces melted chocolate
  1. 1/2 cup melted butter
  2. 1/3 cup dark corn syrup
  3. 2 tsp vanilla extract
  4. 1 10 oz (300 ml) can sweetened condensed milk ( I've used Eagle Brand Dulce De Leche condensed milk here for great caramel color)
  1. Sift the flour, cocoa, baking powder, salt and baking soda together.
  2. Melt the butter over low heat.
  3. Remove butter from heat and stir in brown sugar, bakers chocolate, eggs and vanilla extract.
  4. Stir slowly until the sugar is dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules. This is an important step in baking fudgy brownies.
  5. Gradually mix in dry ingredients. Spread the batter into a greased or parchment lined 9x9 baking pan.
  6. Bake for about 35 - 40 minutes at 350 degrees F (325 F for glass bakeware) Cool completely before adding the caramel layer. When cooled, if your edges are too high you can trim them horizontally with a serrated bread knife to level the brownies..
  1. In a small saucepan combine melted butter, corn syrup and vanilla extract and bring to a slow boil until foamy.
  2. Add the condensed milk.
  3. Bring back to a slow boil over medium low heat. and cook stirring continuously for another 15-20 minutes until the mixture darkens slightly and thickens. It should reach no more than 220 degrees on a candy thermometer or the caramel will harden. If you don't have a candy thermometer use the ice water test. Drop a 1/2 tsp of the mixture into ice water, If it forms a soft ball that can still be pinched between your fingers, it is ready. Remove from heat and pour into the prepared brownie base.
  4. Let cool for a few minutes before sprinkling on the chopped pecans and drizzling the melted chocolate.
Brownie recipe adapted from nlrockrecipes.com
Brownie recipe adapted from nlrockrecipes.com
Brownies for Days http://www.browniesfordays.com/
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