Ultimate Turtle Brownies Recipes

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ULTIMATE TURTLE BROWNIES RECIPE - (4.7/5)



Ultimate Turtle Brownies Recipe - (4.7/5) image

Provided by rejadez

Number Of Ingredients 6

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 bag (14 oz) caramels, unwrapped
1/4 cup whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 cup coarsely chopped pecans

Steps:

  • 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes. 2. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth. 3. Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans. 4. Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store covered at room temperature.

ULTIMATE TURTLE BROWNIES



Ultimate Turtle Brownies image

Chewy-Gooey! Prepare brownies as directed on box. Servings are approximate depending on the size you cut them into. Courtesy of Betty Crocker.

Provided by dojemi

Categories     Dessert

Time 50m

Yield 24-36 brownies

Number Of Ingredients 8

1 (22 1/2 ounce) box betty crocker Original Supreme brownie mix (with chocolate syrup pouch)
water
vegetable oil, and
egg, called for on brownie mix box
1 (14 ounce) bag caramels, unwrapped
1/4 cup whipping cream
1 (11 1/2 ounce) bag semisweet chocolate chunks (2 cups)
1 cup coarsely chopped pecans

Steps:

  • Heat oven to 350°F
  • Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended.
  • Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes.
  • Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
  • Pour caramel over partially baked brownie; spread to edges.
  • Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans.
  • Drop remaining brownie batter by small spoonfuls onto caramel layer.
  • Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.
  • Bake 33 to 36 minutes longer or until center is almost set.
  • Cool 1 hour at room temperature.
  • Cover; refrigerate 1 hour before serving.
  • For brownies, cut into 6 rows by 6 rows.
  • Store covered at room temperature.

Nutrition Facts : Calories 289.4, Fat 13.1, SaturatedFat 4.1, Cholesterol 5, Sodium 122.4, Carbohydrate 42.8, Fiber 1.4, Sugar 18.3, Protein 2.9

ULTIMATE TURTLE BROWNIES(COOK'S ILLUSTRATED)



Ultimate Turtle Brownies(Cook's Illustrated) image

To drizzle the caramel in step 4, use a 1/4-cup dry measuring cup that has been sprayed with nonstick cooking spray. If the caramel is too cool to be fluid, reheat it in the microwave. 25, 1 1/2-inch-square Brownies.

Provided by Coppercloud

Categories     Dessert

Time 1h25m

Yield 1 pan, 25 serving(s)

Number Of Ingredients 19

1/4 cup plus 2 tablespoons heavy cream
1/4 teaspoon salt
1/4 cup water
2 tablespoons light corn syrup
1 1/4 cups sugar
2 tablespoons butter
1 teaspoon vanilla
8 tablespoons butter, cut into pieces (1 stick)
4 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup flour
1/2 teaspoon baking powder
2 large eggs, at room temperature
1 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
2/3 cup chopped pecans
1/3 cup chocolate chips
25 pecan halves, toasted

Steps:

  • TO MAKE THE CARAMEL: Combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.
  • TO MAKE THE BROWNIES: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
  • Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips (if using); mix until incorporated and no flour streaks remain.
  • Distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
  • Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.
  • Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef's knife, cut brownies into 25 evenly sized squares. Press a pecan half onto surface of each brownie. Serve chilled or at room temperature.

Nutrition Facts : Calories 207.3, Fat 12, SaturatedFat 5.1, Cholesterol 30.4, Sodium 103.2, Carbohydrate 25.3, Fiber 1.2, Sugar 20, Protein 1.9

ULTIMATE TURTLE BROWNIES



Ultimate Turtle Brownies image

Make the ultimate! Indulge brownie mix with extra caramel, nuts and chocolate.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 16

Number Of Ingredients 6

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
20 caramels, unwrapped (from 11-oz bag)
2 tablespoons heavy whipping cream
1/2 cup coarsely chopped pecans
3/4 cup semisweet chocolate chunks

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.

Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 29 g, TransFat 0 g

THE WORLD'S BEST TURTLE BROWNIES



The World's Best Turtle Brownies image

These are BY FAR the BEST brownies I have ever tried!! They are easy to make and SO good--way better than the box!!

Provided by coookingchick

Categories     Dessert

Time 1h

Yield 20 serving(s)

Number Of Ingredients 12

1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs
1 1/4 cups flour
3/4 cup dark cocoa
1/4 teaspoon salt
1 (11 1/2 ounce) bag dark chocolate chips
1 1/2 cups pecans, chopped
1 teaspoon oil
14 ounces caramels, unrapped
1/2 cup evaporated milk

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!

Nutrition Facts : Calories 435.9, Fat 23.7, SaturatedFat 10.4, Cholesterol 69.9, Sodium 165.7, Carbohydrate 55.2, Fiber 2.6, Sugar 42.4, Protein 5.5

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