Sometimes the best thing about a brownie is the topping–something these brownies are full of. 

“Turtle” anything has a warm place in my heart.  I love the gooey caramel and crunchy pecans with the chocolate; it’s delicious, hands down.  I made these brownies to be just that.  I wanted gooey, rich, nutty, and caramel starting with the brownie base and moving up to the caramel frosting, caramel and chocolate sauces, and then finally the chopped pecans.  These decadent treats are so packed with flavor you want to go at them in bite size.

The other thing I like about these is that you can make them 100% homemade and they are amazing, but you can also make them almost entirely from purchased items, which means you can impress anyone without having to take the time to hand make all the components.  For the brownies, I like to use a fudgy recipe.  Make sure to add a little less flour to get the rich fudgy texture.  Also, don’t forget to coat some chocolate chips or chunks with flour and mix them into your batter before baking.  We are going all-in here, so you want chocolate chunks in the brownie.  Also, you are going to want to pull the brownies out of your pan after baking, so line the pan with aluminum foil or parchment paper BEFORE you put your batter in.  When you do this you make an easy to remove treat because you can just lift the foil out of the pan and have the brownies ready to cut and cool.

After your brownies have cooled (I like to let them cool out of the pan so there isn’t any carry-over baking, but then I put them back in for frosting… That’s why the foil really comes in handy.), layer a small layer of chocolate ganache.  You can use dark, semi-sweet, or milk any ganache that you prefer, but that extra chocolate is amazing.  Allow this to harden some either in the fridge or by sitting out and then cover with a layer of Caramel Frosting.  

After frosting, cover the brownies with chopped pecans and drizzle with both chocolate sauce and caramel sauce.  These are simple to make and even easier to buy, so take your pick.  Either way you make it, they top off a richly gorgeous chocolate dessert that you won’t soon forget. 

                                                                           <img class="size-medium wp-image-552 alignnone" src="https://blog.cakebythecup.com/wp-content/uploads/2016/02/DSC_0019-300×200.jpg" alt="DSC_0019" width="300" height="200" srcset="http://blog achat viagra paris.cakebythecup.com/wp-content/uploads/2016/02/DSC_0019-300×200.jpg 300w, https://blog.cakebythecup.com/wp-content/uploads/2016/02/DSC_0019-768×512.jpg 768w, https://blog.cakebythecup.com/wp-content/uploads/2016/02/DSC_0019-1024×683.jpg 1024w” sizes=”(max-width: 300px) 100vw, 300px” />

I don’t know if you have ever had trouble with cutting smooth brownies, but here are two tips that I have learned along the way.  First, plastic knives are great when cutting clean brownies that are warm or room temp.  Second, a large knife can cut straight through chilled brownies for crisp clean edges.

Turtle Brownies

2016-03-10 15:01:49

Rich, gooey turtle brownies. Simple to make with store bought ingredients.

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Ingredients

1. Baked Brownies
2. Chocolate Ganache
3. Caramel Frosting
4. Chopped Pecans
5. Chocolate Sauce
6. Caramel Sauce

Instructions

1. Bake your favorite brownie recipe or follow directions on a boxed mix.
2. Allow brownies to cool and then cover with chocolate ganache (8 oz almost boiling cream poured over 6 oz chocolate. Let sit five minutes and stir until smooth).
3. Place brownies in fridge for 10 minutes to allow ganache to set and cover with caramel frosting.
4. Garnish with pecans and sauces for a finished product that everyone will love.

By Stacy Noren

Cake by the Cup Blog https://blog.cakebythecup.com/