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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
3/4 cup unsalted butter, plus an additional 2 tablespoons, divided use
1 1/2 cups dark chocolate chips (Hersheys)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar, plus an additional 1/3 cup granulated sugar, divided use
3/4 teaspoon vanilla extract
3/4 cup coarsely chopped pecans, toasted*
1/3 cup coarsely chopped milk chocolate, or milk chocolate chips
2 tablespoons water
Preheat oven to 350 degrees F. Butter an 8-inch baking dish.
Melt 3/4 cup butter in a small saucepan over medium heat. Turn heat off, and whisk in chocolate until melted and well combined.
In a medium sized mixing bowl, stir together flour and salt, until combined.
In a large mixing bowl, whisk together eggs, 1 cup granulated sugar and vanilla, until well combined. Whisk in melted chocolate mixture, gradually, until combined. Stir in flour mixture until just combined. Stir in about 1/2 cup of the pecans, until combined.
Scrape batter into prepared baking dish, and spoon the surface with a spatula. Sprinkle additional pecans on top. Bake at 350 degrees F, for 25-30 minutes, or until set. In the last 2 minutes of baking, sprinkle milk chocolate over the top to melt.
Cool brownies on a wire rack, while you make the caramel.
To make the caramel topping, whisk together the additional 1/3 cup sugar and 2 tablespoons water, over medium-high heat, and bring mixture to a boil, whisking frequently. When the syrup starts to boil, stop stirring. Boil syrup until golden brown, about 5 minutes. Remove pan from heat and whisk in additional 2 tablespoons butter and a pinch of salt, until melted and well combined. Drizzle caramel evenly over brownies.
Chill or freeze brownies until set, before slicing.
Makes 12 brownies
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DARK CHOCOLATE TURTLE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
3/4 cup unsalted butter, plus an additional 2 tablespoons, divided use
1 1/2 cups dark chocolate chips (Hersheys)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar, plus an additional 1/3 cup granulated sugar, divided use
3/4 teaspoon vanilla extract
3/4 cup coarsely chopped pecans, toasted*
1/3 cup coarsely chopped milk chocolate, or milk chocolate chips
2 tablespoons water
Preheat oven to 350 degrees F. Butter an 8-inch baking dish.
Melt 3/4 cup butter in a small saucepan over medium heat. Turn heat off, and whisk in chocolate until melted and well combined.
In a medium sized mixing bowl, stir together flour and salt, until combined.
In a large mixing bowl, whisk together eggs, 1 cup granulated sugar and vanilla, until well combined. Whisk in melted chocolate mixture, gradually, until combined. Stir in flour mixture until just combined. Stir in about 1/2 cup of the pecans, until combined.
Scrape batter into prepared baking dish, and spoon the surface with a spatula. Sprinkle additional pecans on top. Bake at 350 degrees F, for 25-30 minutes, or until set. In the last 2 minutes of baking, sprinkle milk chocolate over the top to melt.
Cool brownies on a wire rack, while you make the caramel.
To make the caramel topping, whisk together the additional 1/3 cup sugar and 2 tablespoons water, over medium-high heat, and bring mixture to a boil, whisking frequently. When the syrup starts to boil, stop stirring. Boil syrup until golden brown, about 5 minutes. Remove pan from heat and whisk in additional 2 tablespoons butter and a pinch of salt, until melted and well combined. Drizzle caramel evenly over brownies.
Chill or freeze brownies until set, before slicing.
Makes 12 brownies
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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