Loaded Turtle Brownies

By srumbel

Ingredients

• 1 C butter, melted
• 2 C sugar
• 1/2 C cocoa powder
• 2 t vanilla
• 4 eggs
• 1 1/2 C flour
• 1/2 t salt
• 1 (11 ounce) bag of wrapped caramels
• 3 Tb milk or half and half
• 1 (12 ounce) bag milk chocolate chips
• 1 C pecans, chopped

Details

Servings 1
Preparation time 20mins
Cooking time 45mins
Adapted from jamiecooksitup.net

Preparation

Step 1

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl melt 1 C butter. Add 2 C sugar and 1/2 C cocoa powder. Mix well to combine.

3. Add 4 eggs, one at a time, mixing well between each one. Add 2 tsp vanilla and mix just until combined.

4. In a separate bowl toss together 1 1/2 C flour and 1/2 tsp salt. Add the dry ingredients to the wet ingredients and mix just until combined.

5. Spread 2/3 of the batter in a 9x13 pan that has been sprayed with cooking spray. Bake for 12 minutes. caramels

6. While the pan is in the oven, unwrap 1 (11 ounce) bag of caramels and place them in a glass measuring cup. Add 3 Tb milk (or half and half) and heat in the microwave in 30 second intervals, stirring after each one, until the caramel is melted.

7. Remove the pan from the oven and drizzle them melted caramel over the top of the partially baked brownies, leaving about 1/2 and inch around the outside of the pan.

8. Sprinkle 1 C chocolate chips and 1/2 C chopped pecans over the top of the caramel.

9. Scoop the rest of the brownie batter in spoonfuls over the top of the caramel.

10. Sprinkle 1 C milk chocolate chips and 1/2 C chopped pecans over the brownie batter. Return the pan to the oven and bake for an additional 12-15 minutes or until a toothpick inserted into the top layer of brownies comes out clean.

11. Remove the pan from the oven. They are wonderful served warm from the oven with a scoop of vanilla ice cream. (Be warned that they won't slice up very well for you when warm, but if you don't mind scooping them into a bowl the you are all set!) To cut them into nice even bars, allow them to cool completely, then slice and serve.

Yield: 1 (9x13) pan, about 16 servings