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Turtle Brownies Tested Recipe

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Turtle Brownies Recipe

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.      

This recipe is adapted from Judith Sutton's cute baking book "Sweet Gratitude". The brownies are made with unsweetened chocolate which gives them a deep chocolate flavor. Unsweetened chocolate is chocolate in its rawest form which means it does not contain sugar so that is why this recipe uses more sugar than brownie recipes that contain semi sweet chocolate. You can buy unsweetened chocolate in an 8 ounce box of individually wrapped one-ounce squares at your local grocery store. Or, my personal favorite, is Scharffen Berger's unsweetened chocolate that you can find in most specialty food stores.

Once you bake the brownie layer, the next step is to make the caramel. I offer you two ways to do this; one is to simply melt store bought caramels (Kraft are my favorite) with a little heavy cream. The second way is to make your own caramel sauce. If you decide to make your own caramel, it is important to cook the sauce only until it is a golden caramel color. While you should not stir the sauce once it boils, it is a good idea to swirl the pan as the sauce starts to color so the caramel cooks evenly. But be careful not to overcook it or you will find the caramel will taste burnt.

This recipe makes a large batch (9 x 13 inch pan) which is enough for a large gathering or to take to a bake sale. You can store the brownies in the refrigerator for about 10 days, or you could even freeze them for longer storage.

 

Turtle Brownies: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x  33 cm) rectangular baking pan. 

Brownies: 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.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer), 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.

Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack. 

Caramel: Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.

If making Homemade Caramel Topping: In a three quart heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium heat, stirring constantly, bring the mixture to a boil. Once it boils, stop stirring, and cook the mixture until it turns a golden caramel color, about 10 - 12 minutes. (Swirl the pan as needed so the caramel cooks evenly.) Remove from heat and carefully add the cream and vanilla (the mixture will sputter and steam so be careful). Stir in the pecans and immediately pour over the still warm brownie layer, spreading evenly. Let cool to room temperature, then cover and refrigerate brownies for about an hour or until the brownies are firm.

Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. 

Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. 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.

Note: To toast pecans - Bake in a 350 degree F (177 degree C) oven for 8-10 minutes or until lightly browned and fragrant.

 

 

 

Turtle Brownies:

3 ounces (90 grams) unsweetened chocolate, coarsely chopped

12 tablespoons (1 1/2 sticks) (170 grams) unsalted butter, cut into pieces

3 large eggs

1/2 cup (105 grams) light brown sugar

1 cup (200 grams) granulated white sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup plus 2 tablespoons (90 grams) all-purpose flour

1/4 teaspoon salt

Caramel Topping:

40 Kraft caramels (10 ounces) (280 grams), unwrapped

1/2 cup (120 ml) heavy whipping cream

2 cups (200 grams) pecan halves, toasted

or

Homemade Caramel Topping:

1 cup plus 2 tablespoons (225 grams) granulated white sugar

1/2 cup (120 ml) light corn syrup

5 tablespoons water

1/8 teaspoon salt

1/2 cup (120 ml) heavy whipping cream

1 1/2 teaspoons pure vanilla extract

2 cups (200 grams) pecan halves, toasted

Ganache Topping:

2 ounces (55 grams) semisweet chocolate, coarsely chopped

1/4 cup (60 ml) heavy whipping cream

 
 
     
 

 

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