Turtle Brownies

 

I mentioned making brownies in my last post and thought I would post the recipe for safe keeping. This one is a winner. Although, I could just be so sugar deprived that any trace of it would send me into ecstasy. Michael proclaimed them a hit and he is the type that would rather have chips than cake. 

I've been on a no-sugar diet since early January and I've only splurged a time or two. This recipe comes from The Gourmet Cookbook.

For The Brownie Layer

3/4 cup plus 2 tablespoons all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
4 oz. semi-sweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
1 stick (8 tbsp.) unsalted butter, cut into pieces
1 cup brown sugar (light or dark)
1 tsp. vanilla extract
2 large eggs

For the Caramel-Pecan Layer

3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
Pinch of salt
1/3 cup heavy cream
1 teaspoon vanilla extract
1 1/2 cups pecans

Brownie Layer:

Preheat the oven to 350 (use the middle rack). Butter and flour (or spray) a 9" square pan.

Whisk together the flour, baking powder and salt.

Melt the chocolates in a heavy sauce pan (or I used a double boiler). Set aside to cool.

Stir the brown sugar and the vanilla extract into the chocolate mixture.

Add the eggs one at a time, blending well.

Add the flour mixture and mix just until combined.

Spread in the pan and bake until a wooden pick comes out clean - about 20-30 minutes. Cool completely in the pan on a rack.

Caramel-Pecan Layer:

Combine the sugar, corn syrup, water and salt in a 3-qt. saucepan. Bring to a boil over moderate heat and stir until the sugar has dissolved. Boil, without stirring, until the mixture turns a golden brown
color (about 7-10 minutes). Stir in the pecans. Pour the mixture over the brownie layer in the pan and allow it to cool completely.

You can decorate them with melted chocolate but that is optional.

 

 

 

 

 

 

 

 

 

 

Text and photos by Phillip Oliver, Dirt Therapy