Turtle Brownies

The recipe Turtle Brownies can be made in about 30 minutes. This recipe serves 16. This hor d'oeuvre has 191 calories, 2g of protein, and 12g of fat per serving. For 47 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, vanilla, water, and a few other things to make it today. It is brought to you by Baked Chicago. 14 people were impressed by this recipe. This recipe is typical of American cuisine. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so spectacular spoonacular score of 14%. Turtle Brownies, Turtle Brownies, and Turtle Brownies are very similar to this recipe.

Servings: 16

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 325° F. Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening. Melt the dark chocolate and butter in a heatproof bowl, set over pan of simmering water. Stir constantly until melted and smooth. Let the mixture cool slightly.Whisk together in a large bowl this flour, baking powder and salt. Set aside. Whisk the sugar and eggs on medium speed with electric mixer until pale and fluffy (4 minutes). Add the chocolate mixture, milk and vanilla, mixing until combined. Reduce speed to low and add in the flour mixture, until well combined.Pour the batter into your prepared baking pan. Bake for 28 to 30 minutes, or until a toothpick inserted comes out with a few dry crumbs. Let the brownies cool, about 30 minutes.Bring 1/3 cup water and 1 cup sugar to a boil in a medium saucepan over medium-high heat. Constantly stir until the sugar has dissolved. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Cook until the sugar is a medium amber color (5 to 7 minutes). Remove from heat and add the heavy cream, 1 teaspoon vanilla and 1/2 teaspoon salt. Gently stir with a wooden spoon until smooth. Add pecans and stir until caramel begins to cool and thicken.Spread the caramel over brownies. Refrigerate for one hour to help set. Let the turtle brownies stand at room temperature for 15 minutes before serving. Cut into 4 rows by 4 rows to make 16 brownies.

 

Step by step:

1. Preheat your oven to 325° F. Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening. Melt the dark chocolate and butter in a heatproof bowl, set over pan of simmering water. Stir constantly until melted and smooth.

2. Let the mixture cool slightly.

3. Whisk together in a large bowl this flour, baking powder and salt. Set aside.

4. Whisk the sugar and eggs on medium speed with electric mixer until pale and fluffy (4 minutes).

5. Add the chocolate mixture, milk and vanilla, mixing until combined. Reduce speed to low and add in the flour mixture, until well combined.

6. Pour the batter into your prepared baking pan.

7. Bake for 28 to 30 minutes, or until a toothpick inserted comes out with a few dry crumbs.

8. Let the brownies cool, about 30 minutes.Bring 1/3 cup water and 1 cup sugar to a boil in a medium saucepan over medium-high heat. Constantly stir until the sugar has dissolved. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Cook until the sugar is a medium amber color (5 to 7 minutes).

9. Remove from heat and add the heavy cream, 1 teaspoon vanilla and 1/2 teaspoon salt. Gently stir with a wooden spoon until smooth.

10. Add pecans and stir until caramel begins to cool and thicken.

11. Spread the caramel over brownies. Refrigerate for one hour to help set.

12. Let the turtle brownies stand at room temperature for 15 minutes before serving.

13. Cut into 4 rows by 4 rows to make 16 brownies.