Fudge Ripple Turtle Brownies

By joeyanne

Ingredients

• 1/2 cup butter
• 3 ounces unsweetened chocolate, coarsely chopped
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1 cup chopped pecans, toasted
• 3/4 cup semisweet chocolate pieces
• 20 vanilla caramels, unwrapped
• 1 tablespoon milk

Details

Servings 16
Adapted from bhg.com

Preparation

Step 1

Directions

1. In a medium saucepan heat and stir butter and unsweetened chocolate over low heat until melted and smooth. Remove from heat; cool.

2. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set pan aside.

3. Stir sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.

4. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in 1/2 cup of the pecans and 1/2 cup of the chocolate pieces. Spread batter evenly in the prepared pan.

5. Bake for 30 minutes. Cool in pan on a wire rack.

6. Meanwhile, in a small saucepan stir unwrapped caramels and milk over medium-low heat until melted and smooth. Spread over cooled brownies. Sprinkle with the remaining 1/2 cup pecans.

7. In a small saucepan heat and stir the remaining 1/4 cup chocolate pieces over low heat until melted and smooth. Drizzle chocolate over brownies. Let stand for 2 hours before serving.

8. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving.