Turtle Brownies

If you are a person who enjoys Turtle Chocolates, then you won't be able to resist these Turtle Brownies. The words decadent and delicious immediately come to mind when describing these fudgy brownies that are covered with a smooth caramel mixed with toasted pecans. The crowning touch is a nice drizzling of melted chocolate.

Turtle Brownies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • BROWNIES:

  • 3

    ounces unsweetened chocolate, coarsely chopped

  • 12

    tablespoons (1½ sticks) unsalted butter, cut into pieces

  • 3

    large eggs

  • ½

    cup light brown sugar

  • 1

    cup granulated white sugar

  • teaspoons pure vanilla extract

  • ½

    cup plus 2 tablespoons all-purpose flour

  • Dash salt

  • CARAMEL TOPPING:

  • 40

    Kraft caramels (10 ounces), unwrapped

  • ½

    cup heavy whipping cream

  • 2

    cups pecan halves, toasted

  • GANACHE TOPPING:

  • 2

    ounces semisweet chocolate, coarsely chopped

  • ¼

    cup heavy whipping cream

Directions

BROWNIES: 1. Preheat oven to 350 degrees F and place rack in the center of the oven. 2. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch rectangular baking pan. 3. Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter. 4. Meanwhile, beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt. 5. Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. 6. Remove from oven and place on a wire rack. TOASTED PECANS: 1. Bake in a 350 degree F oven for 8-10 minutes or until lightly browned and fragrant CARAMEL: 1. Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. 2. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. 3. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. 4. Then cover and refrigerate brownies for about an hour or until the brownies are firm. GANACHE: 1. Place the chopped chocolate in a heatproof bowl. 2. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. 3. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. 4. Stir with a whisk until smooth. 5. Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. 6. Cover and refrigerate until the chocolate is set. 7. Using a sharp knife, cut the brownies into 48 bars. Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage. Makes about 48 brownies. Preparation time 1 hour.


Nutrition

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