Desserts, bars, turtle brownies 1 Desserts, bars, turtle brownies 3

For the brownie layer:

¾ cup plus 2 tablespoons all-purpose flour

¼ teaspoon baking powder

½ teaspoon salt

4 ounces semisweet chocolate, chopped

1 ounce unsweetened chocolate, chopped

1 stick (8 tablespoons) unsalted butter, cut into pieces

1 cup packed brown sugar (light or dark)

1 teaspoon vanilla extract

2 large eggs

For the caramel-pecan layer:

 ¾ cup granulated sugar

1/3 cup light corn syrup

3 tablespoons water

pinch of salt

1/3 cup heavy cream

1 teaspoon vanilla extract

1-½ cups (6 ounces) pecans

 For decoration:

 2 ounces semisweet chocolate, very finely chopped

  1. Make the brownie layer: Put a rack in middle of the oven and preheat oven to 350*.  Butter and flour a 9 inch square baking pan, knocking off excess flour.
  1. Whisk together flour, baking powder, and salt in a small bowl.
  1. Melt chocolates and butter in a 2 quart heavy saucepan over low heat, stirring until smooth. Remove from heat and cool to lukewarm.
  1. Stir brown sugar and vanilla into choco0late mixture. Add eggs one at a time, beating after each addition until mixture is glossy and smooth. Add flour mixture and stir until just combined.
  1. Spread batter evenly in baking pan. Bake until a wooden pick or skewer inserted in center comes out clean, 30 to 35 minutes.  Cool completely in pan on a rack.
  1. Make the caramel-pecan layer: Combine the sugar, corn syrup, water and salt in a 3 quart heavy saucepan and bring to a boil over moderate heat, stirring until sugar is dissolved.  Boil, without stirring, until mixture turns a golden caramel color, about 10 minutes.  Remove from heat and carefully add cream and vanilla (mixture will bubble and steam).  Stir in pecans and immediately pour over brownie layer, spreading evenly.  Cool completely in pan on rack.
  1. Decorate and cut the brownies: Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring until smooth.  Transfer to a small heavy-duty, sealable plastic bag.  Seal bag and snip off a tiny piece of one corner to form a small opening, then pipe chocolate decoratively over brownies.
  1. Refrigerate brownies, loosely covered, until caramel and chocolate are firm, at least 4 hours.
  1. Before serving, cut into squares and remove from pan while cold, then bring to room temperature.


NOTE:  The uncut brownies can be refrigerated in an airtight container for up to 1 week.



 adapted from The Gourmet Cookbook

2 thoughts on “TURTLE BROWNIES

  1. Hi! I work for which.co.uk and would love to get in touch about your blog please! Do you have an email I can contact you? Many thanks, Grace

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