FROSTED TURTLE BROWNIES
Homemade brownies are a sweet addition to the appetizer table on game day. Your guests might forget the score, but I guarantee they'll remember these treats! -Sherry Miller, Columbia Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the cocoa, flour, baking powder and salt; gradually add to butter mixture., Spread into a greased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack., In a large bowl, beat the confectioners' sugar, cocoa, butter, milk and vanilla until fluffy. Frost brownies. Sprinkle with pecans. Refrigerate at least 1 hour., In a microwave, melt caramels with cream; stir until smooth. Drizzle over brownies.
Nutrition Facts : Calories 330 calories, Fat 17g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 140mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
TURTLE BROWNIES
This moist, chocolaty brownie topped with caramel and nuts brings together the classic components of turtle candies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 16
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside.
- Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in another medium bowl; set aside.
- Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.
- Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool on a wire rack.
- Make topping: Bring 1/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved. When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.
- Remove from heat, and immediately add cream, vanilla, and salt. Gently stir with a wooden spoon or heatproof spatula until smooth. Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.
- Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour.
- Let brownies stand at room temperature at least 15 minutes before serving. Lift out, and cut into 16 squares, wiping knife with a hot, damp cloth between each cut. Brownies can be refrigerated in an airtight container up to 2 days.
CARAMEL TURTLES® BROWNIES
These are so moist and so fantastic that you won't want to stop eating them! They are a brownie version of a confection called Turtles. These are just as good.
Provided by Jessi
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
- Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.
- In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes.
- Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 35 g, Cholesterol 13.3 mg, Fat 14.3 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 255.6 mg, Sugar 24.5 g
THE WORLD'S BEST TURTLE BROWNIES
These are BY FAR the BEST brownies I have ever tried!! They are easy to make and SO good--way better than the box!!
Provided by coookingchick
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Grease 9x13 inch baking pan.
- Melt butter.
- Stir in sugar, vanilla and eggs.
- Stir in flour, cocoa and salt.
- Stir in 1 1/2 cup chocolate chips and 1 cup pecans.
- Spread in prepared pan.
- Bake 35-40 minutes or until done.
- Heat milk and caramels in small saucepan over medium heat until caramels are melted and smooth.
- Melt remaining 1/2 cup chocolate chips and oil in small saucepan over medium heat until chips are melted and smooth.
- Drizzle caramel in a diagonal pattern across warm brownies.
- Drizzle chocolate in the opposite direction over brownies.
- Top with more chips and remaining pecans. ENJOY!
Nutrition Facts : Calories 435.9, Fat 23.7, SaturatedFat 10.4, Cholesterol 69.9, Sodium 165.7, Carbohydrate 55.2, Fiber 2.6, Sugar 42.4, Protein 5.5
ULTIMATE TURTLE BROWNIES
Make the ultimate! Indulge brownie mix with extra caramel, nuts and chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides with shortening or cooking spray. Make brownie batter as directed on box. Remove 1 cup brownie batter; set aside. Spread remaining batter in pan. Bake 12 minutes.
- Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 minute, stirring halfway through. Continue to microwave in 15-second intervals, until smooth.
- Pour caramel over partially baked brownie; carefully spread on top. Sprinkle 1/4 cup of the pecans. Drop remaining brownie batter by spoonfuls onto caramel layer; spread evenly. Sprinkle chocolate chunks and remaining 1/4 cup pecans.
- Bake 32 to 35 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour at room temperature on cooling rack. Refrigerate 1 hour before serving. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 29 g, TransFat 0 g
TURTLE BROWNIES
Make and share this Turtle Brownies recipe from Food.com.
Provided by Nancy Van Ess
Categories Bar Cookie
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Oven to 350 degrees.
- Grease foil-lined 13x0" baking pan.
- Microwave chocolate squares and butter in microwavable bowl on high until butter is melted.
- Stir until chocolate is completely melted.
- Stir sugar into chocolate until well blended.
- Mix in eggs.
- Stir in flour.
- Spread 1/2 of batter in prepared pan.
- Bake 25 min.
- or unt il batter is firm to the touch.
- Meanwhile, microwave caramels and cream in microwavable bowl on high 3 min.
- or until caramels begin to melt. Whisk until smooth.
- Stir in 1 cup nuts.
- Gently spread caramel mixture over brownie batter in pan.
- Sprinkle with chocolate chips, if desired.
- Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts.
- (Some caramel mixture may leak through.) Bake 30 min.
- Cool in pan.
- run knife around edge of pan to loosen brownies from sides.
- Lift from pan using foil as handles.
- Cut into bars.
Nutrition Facts : Calories 307.2, Fat 18.2, SaturatedFat 7.2, Cholesterol 51.9, Sodium 105.7, Carbohydrate 36.2, Fiber 1.8, Sugar 27.9, Protein 3.9
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5/5 (1)Total Time 55 minsCategory DessertCalories 343 per serving
- Bake at 350 degrees for 30-35 minutes. Let pan cool on a wire rack for 5 minutes then poke holes all over with the back of a wooden spoon. Pour 1/2 cup caramel over brownies and spread into holes with a spatula. Refrigerate brownies for one hour or freeze for 30 minutes to let the caramel set. Meanwhile, prepare the Chocolate Frosting.
- Chocolate Frosting: Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding additional milk if needed to reach spreading consistency.
- Once caramel has set, frost brownies with Chocolate Frosting (you don't have to use all of it but I highly recommend it!). Sprinkle evenly with 1/2 cup chopped pecans, 1/4 cup mini chocolate chips and drizzle with 1/4 cup caramel.
- You can serve immediately or refrigerate to allow frosting to set and make cutting easier. I LOVE to microwave my brownie serving for 15 seconds or so before devouring.
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