January 20, 2008

Turtle Brownies

I'm too tired to post anything scintillating. So here's a delicious recipe instead. Good night.

Brownie Layer

3/4 c unsalted butter

3 ounces unsweetened chocolate, coarsely chopped

3 large eggs

1 cup sugar

1/2 cup packed light brown sugar

1 1/2 tsp. vanilla

1/4 tsp. salt

1/2 cup plus 2 Tbsp. flour

**if you want, you can substitute your favorite brownie mix, following the package directions**


36 caramels (about 10 ounces) unwrapped

1/2 cup heavy cream

2 1/2 cups pecans (about 10 ounces)

Chocolate Topping

3 ounces semisweet chocolate, coarsely chopped

2 1/2 Tbsp. heavy cream

1 tsp. light corn syrup


preheat oven to 350 degrees. Grease a 9x13 inch baking pan.

In a medium saucepan, melt the butter and chocolate over low heat, stirring constantly. Remove from heat and let cool about 10 minutes. In a large bowl, beat the eggs and both sugars with a wooden spoon until well blended. Stir in the vanilla, then gradually beat in the chocolate mixture and the salt. And the flour, stirring until just smooth. Scrape the batter into the prepared baking pan, using a rubber spatula to spread it into the corners. Bake for 20-22 minutes, until the top is just firm to the touch. Transfer the pan to a wire rack.

Meanwhile, in a large heavy saucepan, melt the caramels with the cream over low heat,stirring frequently with a wooden spoon, until smooth. Add the pecans and stir until they are well coated with the caramel. Scrape the caramel filling onto the hot brownie layer, spreading it evenly. Let cool to room temperature, then refrigerate until the filling is chilled and set

In a small heavy saucepan, melt the chocolate with the cream and corn syrup, stirring until smooth. Using a fork, drizzle the chocolate topping generously over the bars in a zig-zag pattern. Refrigerate briefly to set the chocolate, then, using a sharp heavy knife, cut the brownies into bars.

Store, covered, in the refrigerator.