Turtle Brownies
Divinely Rich and Sticky--And Even More Fabulous When Served With a Scoop of Vanilla Ice Cream
Ingredients List
- 1/2 cup - butter (1 stick), unsalted
- 1 cup - chocolate chips, semisweet
- 2 - eggs
- 1 cup - Domino® Granulated Sugar
- 1/2 cup - all purpose flour
- 1/2 tsp. - vanilla
- 1 cup - chocolate chips, semisweet
- 1/2-14 oz. pkg. - caramels, unwrapped (approximately 25)
- 1/4 cup - cream, heavy
- 1/2 cup - pecans, coarsely chopped
Instructions
Set oven rack in the middle of oven and preheat oven to 350°F. Grease 8x8x2-inch square baking pan. In top of double boiler over barely simmering water, melt butter and chocolate chips (or microwave uncovered, on medium, stirring every 20 to 30 seconds after the first minute, until smooth). Set aside to cool.
In a large bowl, beat eggs and sugar until pale yellow, about 2 minutes. Thoroughly blend in chocolate mixture, flour, and vanilla. Pour half of the batter into the prepared pan and bake 15 minutes. Add the remaining cup of chocolate chips to the remaining batter and set aside.
While the brownies are baking, melt the caramels with the cream over low heat. Spread caramel over baked brownies. Cover caramel with remaining batter. Sprinkle pecans on top. Return to the oven for 20 minutes more. The brownies will jiggle when you remove them from the oven. They will firm up when cool. Cool thoroughly. Cut the brownies into squares.
Makes 16 squares