I hold the firm belief that there is no problem that a generous helping of chocolate can’t fix – at least temporarily. Classes started back up last week, so my life is now one of financial accounting, group projects, and a mad race to find all of my textbooks without spending over six hundred dollars. Mayhem. Despite the long weekend, I spent most of it dreading my inevitable return to campus on Tuesday morning.
Like I said, there is nothing that a little bit of chocolate doesn’t help. And there is really nothing that a little caramel sauce on top of that chocolate doesn’t help. With that said, I present you with these oh-so-chocolaty turtle brownies. Dense and fudgy chocolate brownies are drenched in a generous coating of thick caramel and toasted pecans. I cut these into pretty small squares because they are pretty rich. Just a few heavenly bites does the trick.
If you are anticipating a rough week like me, these turtle brownies will help, at least for a little while. I may be back in classes this week, but at least I have something sweet to snack on in between classes!
- 1 cup heavy cream
- 1/2 cup water
- 3 1/2 cups sugar
- 4 tablespoons light corn syrup
- 1/2 cup sour cream
- 1 1/2 sticks unsalted butter
- 3 ounces unsweetened chocolate, chopped
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 cup pecans, toasted and chopped
- To make the caramel, heat the cream in a small saucepan over low heat. Meanwhile, combine the water, 2 cups of sugar, and the corn syrup in a medium saucepan over high heat, stirring until the sugar is dissolved. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 350°F and the mixture is a deep amber color. Remove from the heat and let cool for 1 minute. Add the warm cream and stir until smooth. Whisk in the sour cream. Set aside and let cool to room temperature.
- To make the brownies, preheat the oven to 375°F. Line a 9-inch square baking pan with parchment paper. Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth.
- Meanwhile, whisk together the eggs, remaining 1½ cups of sugar, and the vanilla extract in a large bowl. Whisk together the flour and salt in another bowl. Add the melted chocolate to the egg mixture and whisk to combine. Gently fold in the flour. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a cake tester comes out clean. Remove from the oven and let cool completely on a wire rack. Pour the cooled caramel over the brownies and spread to cover. Sprinkle the pecans evenly over the top. Chill the brownies in the refrigerator for at least 2 hours before cutting.