I admit I have a sweet tooth, and there are days when nothing is going to satisfy me, but a warm brownie topped with gooey caramel sauce. This recipe is my take on turtle brownies I happen to love!!!!!
I usually make the caramel sauce in advance and is always sitting in my refrigerator, so it’s easily available for my last minute dessert fix. I use it for so many applications, pancakes, waffles, French toast, apple crumble, and you name it!!! It was a winter evening; I came back from my Fundamentals of classical technique class from SF. I was craving something chocolaty and warm, so I could snuggle up on my couch in my PGs and indulge myself in chocolate. I wasn’t in the mood for baking the whole batch, so I opted for single-serving ramekin. You can use a full recipe and bake it in an 8 by 8inch square pan. Cut into bars, squares or triangles. These are finger licking good.
Its totally depends on your personal preference, how you like your brownies, some like chewy texture where others would prefer the cake-like texture. I've several other brownie recipes that I've tested and been making for a while now, every time I crave a bit of chocolate goodness, this easy recipe always comes in handy. I will share other brownies recipes too. These are finger licking good. Use the best chocolate chips you know for these fabulous brownies. I prefer Ghirardelli. Pecans are optional; I just happen to love pecans. The addition of caramel and pecans all together gives these brownies their name, Turtle brownies. If you're the "Dark Chocolate" fan, then use dark chocolate chips for a rich addition.
The sauce is ridiculously easy and delicious. Make it any time you crave for caramel sauce. Serve it hot, warm, or cold. Enjoy!!
Yield: 8 serving
Prep time: 15 min
Total cooking time: 25 min
3/4-cup all-purpose flour
1/4-teaspoon baking soda
3⁄4 cup granulated sugar
2 tablespoons boiled water
12 oz. semisweet chocolate chips
1-teaspoon vanilla extract
3/4-cup pecans. Optional
Preheat the oven to 325°F. Line the bottom and sides of 8 x 8 baking pan with parchment paper, leaving an overhang on two opposite sides.
Mix flour and baking soda. Set aside.
In another bowl combine sugar, butter and boiled water. Stir in chocolate chips and vanilla. Stir from time to time until the butter is melted and the mixture is smooth. Let sit until sugar is dissolved and chocolate chips are melted. Cool completely.
Add the eggs one at a time, stirring after each addition. When the batter looks thick, shiny, and well blended, add the flour mixture and stir until you cannot see it any longer then beat vigorously for almost one minute with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. (It should be little moist at this point) Let cool completely on a rack.
Lift up the ends of the parchment, and transfer the brownies to a cutting board. Cut into squares.
Note: If using ramekins, line the bottom with parchment, bake for 20 min. When done, run your knife around the edges to loosen it. Invert on a serving plate.
Pecan Caramel Sauce
1/2-cup brown sugar
1/4-cup heavy cream
1/2 cup chopped pecans
1tsp Vanilla Extract
In small pan, melt butter with brown sugar, stir. Stir in heavy cream. Bring to a rapid boil, and then simmer until thickened about 5 minutes. Turn off the stove, and add vanilla extract. Let cool; stir in chopped pecans. Pour over warm brownies.