Turtle Brownies…reminiscent of those amazing candies…this version dark chocolate, super rich, filled with caramel and pecans and chocolate chunks…then topped with more of the same. Chocolate lovers, drool! Then go make you some!
It must be noted the sacrifices I made to provide y’all with this recipe. As it was an experiment, it took several (read four) tries to get to the point that I could publish it; this meant that there were several (read four) batches of turtle brownies made in the Saucy household. Woe is me; woe is also my niece and nephew, who got stuck with one of the “failure” pans. Worst woe is for the pan that went down the garbage disposal.
Okay…so, scratch brownies. Not just scratch brownies…but dark chocolate TURTLE scratch brownies. Dark chocolate, caramel, pecans, delightfully gooey brownies. If you haven’t fainted from joy yet it’s only because you haven’t tasted them.
I’ve been making brownies from scratch for years and years and years. My brownies, in various incarnations, have been a favorite of events at our shop for a long time. Customers fight over the crumbs of my brownies, I am blackmailed into providing brownies for events, customers beg me to make more and bring them to the shop.
On occasion, I toss some flour on my face after making a batch, being sure to whine about the effort involved. I suppose after this post, the jig is up…I’ll have been found out…the simplicity of making them will leave me no further excuse not to provide them often. Except…now, everyone can make them for themselves!
I was determined to make Turtle brownies. And I had some ideas about what I wanted to do. Let me tell you, sometimes? Well, sometimes my ideas need a bit of tweaking. Here’s one of the failures:
Too much caramel sauce between layers of brownie dough equals sliding gooey mess in the baked product. Good thing my darling and adorable niece and nephew don’t mind sliding gooey mess. Enough said.
Then there were more issues with a caramel sauce. Why? Well, because I know some of you fear the scratch version. And I don’t want that to be a reason for you to not try these. That said, for the life of me, I cannot fathom how it is a “shortcut” to caramel sauce when it takes 10 minutes to unwrap a bag of caramel candies, and 15 minutes to slow cook them with cream, when it takes only 10 minutes to make caramel sauce.
Anyway, I wrote out 3 versions for caramel sauce, only to ditch the idea of caramel sauce altogether and come up with another version entirely.
Then, I over baked a pan…they were horrible. They got thrown out.So, this recipe took a while. And a lot of eggs, butter and chocolate. A LOT! It was worth it, though…because I think this is it.
The basic brownie recipe can be made just plain, or adapted with whatever ingredients you wish to add, and in this case it’s the caramel candies and pecans to turn them into turtle brownies. Let your imagination be your guide…add all your favorite brownie additives, or leave them plain. Just make them!
Walk away from the boxed brownies forever with this really easy recipe. You won’t regret it. And others will thank you, or hound you. Endlessly. Grab a cape. Don a mask. Embrace your brownie super-herodom!
- 8 ounces unsweetened chocolate (NOT semi sweet...you need100% cacao, like Baker's brand)
- 2 sticks butter (16 tablespoons)
- 2 cups sugar
- 5 eggs
- 1 tablespoon vanilla (I used chocolate liqueur)
- 1 cup flour
- 1 bag (5.5 ounces or about 24 pieces) Rollo candy, unwrapped
- 12 pieces caramel, unwrapped, cut in fourths
- 1 cups pecans, broken
- 1 cup semi-sweet chocolate chunk morsels
- In a heavy bottomed sauce pan, over medium heat, melt the butter and the chocolate, then set aside to cool slightly.
- In the bowl of an electric mixer, beat the sugar and the eggs on high for about 10 minutes.
- Slowly drizzle in the chocolate/butter mixture until blended.
- Slowly add the flour and mix only until blended.
- Add half of each of the Rollos, caramel pieces, pecans and chocolate chunks and stir until mixed in.
- Sprinkle the remaining half of the Rollos, caramel pieces, pecans and chocolate chunks on the top.
- Pour the mixture into a greased 9 x 13 inch pan.
- Preheat the oven to 350 degrees F.
- Place the pan in the middle rack and bake for 25 to 30 minutes, until the center is set.
- DO NOT OVER BAKE.
- Remove the pan from the oven and cool completely before cutting.