Saturday, July 31, 2010

Turtle Brownies

Last night we got together with some old friends that were in town and I was bringing dessert.  I had a brownie mix in the pantry, but wanted to spruce them up a bit.  I had some caramels in a bag and decided to use those and searched for a recipe for Turtle Brownies and this is what I ended up using.  They were VERY good - nice and moist, really, but did NOT look like the picture at all!  The above picture is from the Betty Crocker website where I got the recipe.  Mine did not have that beautiful layer of caramel.  Instead, it just baked into the brownie layers with no distinguishable difference of layers, at all.  Still very good, and I would make it again!

Turtle Brownies (from the Betty Crocker website)

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
36 caramels, unwrapped (from 14 oz bag)
3 tablespoons whipping cream (I used half and half)
1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag) (I used mini chips, what I had on hand)
2/3 cup coarsely chopped pecans

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides 9-inch square pan with baking spray with flour. Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.

2. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.

3. Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.

4. Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.

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