Quicker Turtle Brownies

brownie 1 1728 x 1152 300x200 Quicker Turtle Brownies
Quicker Turtle Brownies

You don’t see “quicker” referring to a “turtle” very often, but these chocolate brownies have the added luxury of caramel and pecans, a speedy way to get your sweet tooth satisfied in no time. Great with straight up black tea like Estate Kenilworth. 

Note: You parbake part of the brownie mix first so the caramel layer doesn’t sink into the brownie mix.

Recipe:

3/4 cup cake flour

1/2 tsp. baking powder

1/2 salt (1/4 tsp. for cake; 1/4  tsp. for caramel)

6 Tbsp. butter (3/4 stick), cut in 1 inch pieces

3 oz. unsweetened chocolate, chopped fine

1 cup sugar

2 large eggs

2 1/4 tsp. vanilla (1 1/2 tsp. for cake; 3/4 tsp. for caramel)

20 soft caramels candies

3 Tbsp. heavy cream

1 1/4 cup pecans, toasted and chopped (Toast in 350 F oven for 5-10 min. until fragrant, or on stovetop in pan; watch carefully so you don’t burn the nuts.)

1. Adjust the oven rack to the middle position and heat oven to 350 F. Line an 8 inch pan with foil, making a sling, putting the foil one way with extra foil hanging over edges, then another piece perpendicular to the first one, again with extra foil hanging over edges. Press foil into corners and smoothing foil flush to pan. Spray with vegetable oil spray.

2. Combine flour, baking powder and 1/4 tsp. salt in small bowl. Microwave butter and chocolate in large microwavable bowl, stirring occasionally, until smooth, about 1 minute. Whisk sugar, eggs, and 1 1/2 tsp. vanilla into chocolate mixture. Add flour in 3 additions, mixing until combined. Scrape about 3/4 of the mixture into the prepared pan and spread into an even layer. Bake until centre is  just set, about 10-14 minutes.

3. Meanwhile, microwave the caramel candies, heavy cream, 1/4 tsp. salt  and 3/4 tsp. vanilla in a bowl, stirring occasionally, about 1-2 minutes. Reserve 2 Tbsp. of the caramel mixture for the topping. Sprinkle parbaked brownies with 1/2 the chopped pecans and pour remaining caramel mixture evenly over the pecans. Top with remaining brownie mix and top that with remaining pecans. Bake until toothpick inserted into the centre comes out with a few crumbs attached, 25-30 minutes.

4. Let the brownies cool in pan for about an hour on a rack. Reheat reserved caramel mixture in the microwave for 30 seconds and drizzle over cooled brownies. Let sit for 30 minutes.

5. Finally, as your tea is brewing, you can lift the brownies out of the pan, using the foil overhang. cut into 16 pieces and serve. Enjoy!

Can be stored at room temperature for up to 3 days.

Adapted from Cook’s Country magazine, March 2012.