I don’t make brownies often, but when I get in the mood for them, I need them stat. Especially when I’ve had “one of those days”…you know, the ones where you walk in to an awning and give yourself a black eye? Oh, you’ve never done that?? Welllll, back to the brownies..
I had planned on making regular brownies, but my boyfriend had the brilliant idea of turtle brownies. It may have been his best idea ever.
I cheated a bit and used store bought caramels, but I’m sure homemade caramel would be absolutely wonderful on these. They’re very decadent, but in a very, very good way. I recommend a big glass of milk!
I think I only technically ate two brownies from this batch. They still disappeared quickly because I found myself cutting off a sliver every time I would walk by them…oops!
- ½-cup butter
- 4 oz. unsweetened chocolate
- 4 eggs
- ½ tsp. salt
- 2 cups sugar
- 1 tsp. vanilla
- 1 cup sifted all-purpose flower
- 1 bag caramels
- 1 cup pecans, roughly chopped
- 1/3 cup half-and-half
- Preheat oven to 350°F.
- In a double boiler, melt together the butter and chocolate, then set aside and let cool.
- Beat together the eggs and salt until light and foamy, then gradually add in the sugar and vanilla while still beating.
- With a few swift strokes combine the chocolate mixture into the eggs and sugar. Before the mixtures becomes uniformly colored, gently stir in the flour.
- Pour half of the batter a 9×13 in pan and bake for 20 minutes.
- While that is baking, melt the caramels and half-and-half in a saucepan until creamy. Remove from heat and stir in the chopped pecans.
- Pour half the caramel mixture over the baked brownies, followed by the rest of the brownie batter.
- Bake for another 25 minutes, then top with the rest of the caramel mixture. Let cool before cutting.