Turtlebrownies Recipes

BEST TURTLE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 13x9 baking dish. If desired, line the pan with parchment paper so that paper is along bottom and up the two longer sides and goes a little above top of pan sides.
• Place butter, 1 (12 ounce) bag of chocolate chips, and coffee granules in top of double boiler over medium heat. Stirring occasionally, heat mixture until smooth (about 5-7 minutes). Remove from heat and set mixture aside to cool. [OR you can place ingredients in microwave safe bowl and microwave on high for 30 second intervals, stirring after each interval, until smooth.]
• Whisk together eggs, sugar, and vanilla until well combined in a large mixing bowl. In a separate small mixing bowl, stir together flour, baking powder, and 3/4 teaspoon salt. Whisk cooled chocolate mixture into sugar/egg mixture, then stir in flour mixture until just combined.
• Pour about half of chocolate brownie mixture into bottom of prepared 13x9-inch baking dish. Spread batter to cover bottom of pan into an even layer. Bake at 350 degrees F for 10 minutes.
• Meanwhile, place unwrapped caramels, cream, and 1/4 teaspoon salt in medium sauce pan over medium heat. Stir until melted and smooth, about 5 minutes. Remove from heat, and set aside to cool. [OR you can place ingredients in microwave safe bowl and microwave on high for 30 second intervals, stirring after each interval, until smooth.]
• When bottom brownie layer is done, remove from oven. (don't worry if it's not fully cooked). Sprinkle pecans on top of brownie layer. Drizzle cooled caramel on top, then sprinkle remaining chocolate chips on top. Spoon remaining brownie batter on top and gently spread batter over chocolate chips to edges of pan to cover filling.
• Bake brownies an additional 25-30 minutes at 350 degrees F or until almost set in middle. Brownies may appear slightly underdone, but that's ok. Be careful to not overbake and dry out brownies.
• Cool completely. For easy cutting, place brownies in fridge for several hours over overnight to firm. Gently lift on parchment paper to remove brownies from pan and remove paper. You may need to run a sharp knife around edge of pan to remove brownies. Cut brownies into squares. For a firmer fudgier brownie, store in fridge. Otherwise, store at room temperature for a few days.

FROSTED TURTLE BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the cocoa, flour, baking powder and salt; gradually add to butter mixture., Spread into a greased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack., In a large bowl, beat the confectioners' sugar, cocoa, butter, milk and vanilla until fluffy. Frost brownies. Sprinkle with pecans. Refrigerate at least 1 hour., In a microwave, melt caramels with cream; stir until smooth. Drizzle over brownies.

TURTLE BROWNIES

Steps:

• Preheat oven to 325 degrees. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside.
• Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
• Whisk together flour, baking powder, and salt in another medium bowl; set aside.
• Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.
• Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool on a wire rack.
• Make topping: Bring 1/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved. When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.
• Remove from heat, and immediately add cream, vanilla, and salt. Gently stir with a wooden spoon or heatproof spatula until smooth. Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.
• Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour.
• Let brownies stand at room temperature at least 15 minutes before serving. Lift out, and cut into 16 squares, wiping knife with a hot, damp cloth between each cut. Brownies can be refrigerated in an airtight container up to 2 days.

THE WORLD'S BEST TURTLE BROWNIES

Steps:

• Preheat oven to 350.
• Grease 9x13 inch baking pan.
• Melt butter.
• Stir in sugar, vanilla and eggs.
• Stir in flour, cocoa and salt.
• Stir in 1 1/2 cup chocolate chips and 1 cup pecans.
• Spread in prepared pan.
• Bake 35-40 minutes or until done.
• Heat milk and caramels in small saucepan over medium heat until caramels are melted and smooth.
• Melt remaining 1/2 cup chocolate chips and oil in small saucepan over medium heat until chips are melted and smooth.
• Drizzle caramel in a diagonal pattern across warm brownies.
• Drizzle chocolate in the opposite direction over brownies.
• Top with more chips and remaining pecans. ENJOY!

ULTIMATE TURTLE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides with shortening or cooking spray. Make brownie batter as directed on box. Remove 1 cup brownie batter; set aside. Spread remaining batter in pan. Bake 12 minutes.
• Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 minute, stirring halfway through. Continue to microwave in 15-second intervals, until smooth.
• Pour caramel over partially baked brownie; carefully spread on top. Sprinkle 1/4 cup of the pecans. Drop remaining brownie batter by spoonfuls onto caramel layer; spread evenly. Sprinkle chocolate chunks and remaining 1/4 cup pecans.
• Bake 32 to 35 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour at room temperature on cooling rack. Refrigerate 1 hour before serving. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered at room temperature.

CHOCOLATE TURTLE BROWNIES RECIPE

Steps:

• Spray a 9 x 13 inch pan with non stick cooking spray. Heat oven to 350 degrees.
• Melt 1 1/2 cups chocolate chips and butter in a large bowl in the microwave. Stir until smooth.
• Stir in eggs, flour, sugar, baking soda and vanilla. Stir together well.
• Spread batter into the greased pan, then sprinkle with remaining chocolate chips and chopped nuts.
• Bake for 30-35 minutes or until set.
• Microwave caramels and milk in a small bowl for about 1 minute. Stir and then continue to microwave, stirring every 15 seconds until all is melted and smooth. Drizzle over warm brownies.

TURTLE BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• Make brownie layer:
• In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and stir in brown sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well.
• Spread batter evenly in pan and bake in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownie layer completely in pan on a rack.
• Make caramel-pecan layer:
• In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a pinch salt to a boil over moderate heat, stirring until sugar is dissolved, and boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Stir in pecans and quickly pour mixture over brownie layer, spreading evenly. Cool brownies completely in pan on a rack.
• Make garnish:
• In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Transfer chocolate to a small sealable plastic bag. Squeeze chocolate into one corner of bag and with a sharp knife cut a tiny slice off corner to form a small hole. Squeeze chocolate decoratively over brownies.
• Chill brownies, loosely covered, until caramel is firm, at least 4 hours.
• Cut chilled brownies into 16 squares and remove from pan while still cold. Let brownies come to room temperature before eating. Brownies keep, covered and chilled in one layer, 5 days.

TURTLE BROWNIES

Steps:

• Preheat oven to 350°F. Butter and flour a 9-inch square metal baking pan, knocking out excess flour.
• Make brownie layer:
• Whisk together flour, baking powder, and salt in a small bowl.
• Melt chocolates and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat. Cool to lukewarm, then stir in brown sugar and vanilla. Add eggs 1 at a time, beating with a wooden spoon after each addition until mixture is glossy and smooth. Add flour mixture and stir until just combined.
• Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 30 to 35 minutes. Cool completely in pan on a rack.
• Make caramel-pecan layer:
• Bring sugar, corn syrup, water, and a pinch of salt to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then 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.
• Prepare garnish:
• Spoon chocolate into a small sealable plastic bag and seal, forcing out excess air. Squeeze chocolate into 1 corner, then cut a tiny slice off corner to form a small hole. Squeeze chocolate decoratively over brownies.
• Chill brownies, loosely covered, until caramel and chocolate are firm, at least 4 hours.
• Just before serving, cut chilled brownies into 64 (1-inch) squares and remove from pan while still cold, then bring to room temperature.