Ultimate Turtle Browniescooks Illustrated Recipes

ULTIMATE TURTLE BROWNIES

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.

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.