Turtle Brownies

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!

Turtle Brownies

Print recipe

• Print with main photo
• Print text only

Yield	16 brownies
Meal type	Brownies & Bars

Ingredients

• 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 stick unsalted butter
• 3oz unsweetened chocolate, roughly chopped
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon kosher salt

Directions

Caramel Sauce
1.	Heat the cream in a small saucepan over medium-low heat, just until small bubbles form around the edges.
2.	Meanwhile, combine the water, 2 cups of sugar, and corn syrup in a medium saucepan over high heat, stirring until the sugar dissolves. 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 cream and stir until combined. Whisk in the sour cream. Set aside and let cool to room temperature.
Brownies
3.	Preheat the oven to 375°F. Line a 9-inch square baking dish with parchment paper.
4.	Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until smooth and completely melted.
5.	Meanwhile, whisk together the eggs, remaining 1 1/2 cups of sugar, and vanilla 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.
6.	Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick comes out clean. Remove from the oven and let cool completely on a wire rack. Pour the cooled caramel sauce over the brownies and spread to cover. Chill the brownies in the refrigerator for at least 2 hours before cutting.

Powered by GetMeCooking

Tagged as: brownies, caramel, chocolate, dessert, pecans, recipe, turtle brownies