
Here’s an easy way to make turtles at home. Granted they won’t look the same but they taste just as good. This is a recipe I found at Martha’s website but I’ve changed it a bit as I found the original recipe too sweet.
What You Will Need:
Brownies:
– ¼ cup of butter
– ½ cup of unsweetened, chopped, chocolate
– ½ cup of flour
– ½ tsp of salt
– ¼ tsp of baking powder
– 1 cup of sugar
– ¼ cup of milk
– 2 eggs
– 1 tsp of vanilla extract
For the Topping:
– ¾ cup of sugar
– 1/3 cup of heavy cream
– 1 tsp of vanilla extract
– ½ tsp of salt
– 1 cup of chopped, toasted pecans
What You Will Need to do:
1. Preheat your oven to 325°F.
2. Line a buttered an 8” square baking dish with parchment paper
3. To make the batter for the brownies, put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
4. Whisk together flour, baking powder, and salt in another medium bowl; set aside.
5. 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.
6. 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.
7. 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.
8. To make the 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
9. Remove from heat, and immediately add cream, vanilla, and salt. Gently stir with a wooden spoon or heatproof spatula until smooth.
10. Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.
11. Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour.
12. 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.
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