April 19, 2015

Caramel Pecan 'Turtle' Brownies

I have seen many 'turtle' recipes on the internet, all involving caramel, pecans and chocolate.  I now know that there is a certain sweet called turtles, but I've never seen them in Australia.

All that aside, these brownies are gorgeously dense and chocolatey, and the caramel-pecan layer adds some extra sweet crunchiness.  My favourite way to eat these is either fresh out of the oven or, for a similar effect, briefly heated for about 10 seconds in the microwave so that the caramel oozes out of the middle and the brownie goes soft and warm.

Recipe adapted from: Averie Cooks
Ingredients 21 x 31 cm (8 x 12 inch) brownie tin
115g butter
170g dark chocolate
2 eggs
185g white sugar
1 tbsp vanilla essence
1 tbsp instant coffee granules (optional)
115g flour
1 cup pecans
About 1 cup (250mL) salted caramel (recipe and method here, just add salt!)

1. Preheat the oven to 175 C (350 F).  Line a brownie tin with baking paper.

2. Melt the butter and chocolate, mix them until combined.

3. Let the chocolate mixture cool for a bit, then whisk the eggs, sugar, vanilla and coffee in.

4. Stir the flour into the mixture. 

5. Chop the pecans into chunks (not too fine).

6. Pour half the brownie batter into the prepared tin.  Bake it for about 15 minutes until the top has just crusted over - don't overbake it!

7. Take the brownie out of the oven and sprinkle the pecans evenly over the top, then pour the caramel on.

8. Carefully spread the rest of the brownie batter evenly on top.

9. Bake the whole brownie for another 25 minutes.

10. Let the brownie cool for a while before cutting it, as it will be difficult when the caramel's all warm and liquid.  You can even put it in the fridge for a while to make sure that everything's set.

These brownies can be enjoyed cold...

Or they can be warmed up in the microwave so that the caramel's melted.  So delicious!

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