I saw these chocolate turtle brownies on Facebook and the combination of chocolate and caramel was irresistible. I like caramel more than chocolate but combining them seemed like a great idea. The recipe dresses up brownies so much you’ll want to take them out to dinner. Or eat them for dinner. Your choice.
I started out by melting the chips in the microwave for a minute, then for 15 seconds at a time, stirring well between each increment. I melted the chips first because I’m cautious when melting chips. I’ve seized them up way too many times to be casual about melting chips.
I stirred the butter in once the chips were melted and had no trouble getting a smooth, creamy texture.
Next the recipe said stir in the eggs and that made me nervous. The chips and butter were pretty hot, wouldn’t the eggs scramble and be weird? I went with being safe again and measured in the flour, sugar, baking soda and vanilla and put the eggs on top of them. I stirred them all together and didn’t end up with a strange mixture with scrambled eggs. Whew!
I spread the brownie batter into my sprayed 9×13-in baking pan. I sprinkled the remaining 1 1 /2 cups of chocolate chips and 3/4 cups chopped pecans over the top of the brownie batter and slid them into the oven. I set a timer for 30 minutes. At 30 minutes I decided they weren’t quite set and gave them another 5 minutes. Done!
While the brownies cooled on a rack I melted caramel dots with some milk in the microwave. I chose to modify the original recipe that melted square caramels to avoid unwrapping. I didn’t have to unwrap the dots. I was being lazy when I shopped. Feel free to unwrap 20 caramels instead.
I drizzled the caramel over the brownies and let them set to cool.
How did they taste? Oh man, that’s hard to answer without a bunch of mmmmmms! I served them on the dessert buffet at Thanksgiving and they were a huge hit. They are definitely worth making again. And again. And then again.
The caramels stored well between sheets of waxed paper in a plastic storage container. But they don’t last long!
Chocolate Turtle Brownies
3 cups milk chocolate chips; divided
½ cup butter or margarine; cut into pieces
3 large eggs
1¼ cups flour
1 cup sugar
¼ teaspoon baking soda
1 teaspoon vanilla
3/4 cup pecans; roughly chopped
1/2 bag caramel dots (about 20 caramels if you use the squares)
1½ tablespoons milk
Heat oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray.
Melt 1½ cups chocolate chips in a large bowl in the microwave for 1 minute. Stir and microwave in 15 second increments until smooth. Stir in butter and microwave an additional 15 seconds if necessary.
Stir in flour, sugar, baking soda, eggs and vanilla.
Spread batter into baking pan. Sprinkle with remaining chocolate chips and pecans.
Bake for 30-35 minutes or until set.
Microwave caramels and milk in a small bowl for 1 minute. Continue to stir and microwave in 15 second increments until caramels are melted and smooth. Drizzle over brownies with a fork. Let set until cooled then cut into squares and store in covered container.
Adapted from Six Sisters Stuff