Kinda fudgy, a little cakey, dry flaky top with a moist center... sounds like the perfect brownie to me! Adding some chopped pecans, chocolate chips, and caramel make these Turtle Brownies pure decadence. I needed to satisfy a chocolate craving yesterday, and these sure did it!
Next time, I might try cutting down on the amount of actual solid chocolate or adding a touch more flour for structure. I let these bake longer than normal because the center wouldn't set - possibly because of a little too much chocolate (did I really say that?). The homemade caramel was (still is) wonderful. Next time, I won't be afraid to let the sugar darken even more!
(I realize the picture would've turned out better if I'd taken the time to put the caramel in a squeeze bottle or plastic bag to drizzle it more professionally, but I just wanted to eat it!)
1/2 c. butter
1 1/2 c. semisweet chips (reducing this to 1c next time)
2 TB unsweetened cocoa
1 1/4 c. sugar
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
3/4 c. all-purpose flour
1/2 c. semisweet chips (additional to above)
1/2 c. chopped pecans
1/4 c. caramel, cold (recipe follows)
Oven - 350F
8x8 greased pan, one bowl wonder
In a large, microwaveable bowl, melt the butter and 1 1/2 c. chocolate chips together in the microwave - carefully! since chocolate burns fast. Add the sugar and whisk to combine, then microwave another 30 seconds more to dissolve more of the sugar (this is what gives the nice flaky top). Add the cocoa and whisk in completely, then whisk in the vanilla and eggs. Put the flour, salt, and baking powder on top of the mixture, in that order, then whisk until smooth. Stir in the pecans and 1/2 c. semisweet chips.
Pour half of the batter into the greased pan and smooth out to the sides. Spoon the caramel over the batter (it doesn't have to be even). Pour the other half of the batter over the caramel, trying to get even coverage, and smooth it out to the sides. Bake in preheated 350F oven for 30-40 mins. A toothpick inserted halfway to the center should come out clean. You may sprinkle more nuts and chips on top of the brownies, and drizzle with caramel if you like. Let cool before cutting.
3 c. granulated sugar
1 c. water
2 c. heavy cream, at room temperature
Makes 3 1/2 cups, keeps 1 month in fridge
In a medium saucepan with a heavy bottom, stir the sugar and water together with a wooden spoon. Cook over medium heat until the sugar is completely dissolved (syrup will turn crystal clear), stirring occasionally. When the syrup turns clear, stop stirring, and quickly dip a pastry brush in cold water and wash down the crystals from the sides of the pot - you'll dip and wash several times to get all of the sides clean. As soon as this is done, put a lid on the pot and turn the heat up to high. Keep the lid on for 3 minutes, so the steam can condense and wash down the sides of the pot to pick up anything you missed.
After 3 minutes, uncover the pot and continue to cook on med-high to high, until the syrup turns a deep amber colour, about 15 mins. You may swirl the pot occasionally for even browning, if your pot doesn't cook evenly, but be careful not to splash yourself - this is culinary napalm! When the syrup begins to colour, it goes pretty quickly after that so keep a close eye on it.
When the syrup is deep amber, remove from heat, and slowly pour in the cream while whisking constantly. Be very careful as there will be a lot of steam and bubbling, and maybe some splattering. Return to low heat and whisk until smooth, about 1 min. Use immediately over ice cream, cakes, cobblers, etc, or cool to room temp. before refrigerating.