Salty Turtle Brownies

I am an avid food blog follower. I love to get new ideas and recipes. As I was sitting here tonight waiting on the snow to arrive and browsing some lovely blogs I found a recipe for Salty Turtle Brownies. Salted caramel is one of my favorite things. Throw some chocolate in and you can't go wrong. I didn't have all of the ingredients, but I'm a big believer in working with what you've got. The original recipe can be found at www.unegaminedanslacuisine.com/2012/03/salty-turtle-brownies.html Below is my version.

Salty Turtle Brownies 

Brownies:
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1- 1/2 sticks salted butter, cut into 1/2-inch cubes
4 oz. unsweetened chocolate, chopped ( I used semi-sweet chips)
4 room temperature eggs
3/4 cup tightly packed, brown sugar (light or dark) (I used dark)
1 cup granulated sugar
1 tsp vanilla

Caramel
1 cup granulated sugar
1/4 teaspoon lemon juice
1/4 cup water
1/2 cup heavy cream
3 Tablespoons unsalted butter, cut into about 6 pieces
1/2 teaspoon of salt
1/2 teaspoon pure vanilla extract
1 cup chopped pecans
Coarse sea salt ( I used regular table salt because it's what I had on hand)
Chocolate drizzle
2 oz. chopped dark or bittersweet chocolate- I used semi-sweet
1 Tablespoon heavy cream

Prepare the brownies: Preheat the oven to 350 degrees. Spray or butter a foil-lined 9x13-inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, and salt; Set aside.
In a double boiler, place the butter cubes, and chopped chocolate into the heat-proof bowl and place the bowl over the simmering water. Over low heat, while stirring occasionally, melt the butter and chocolate together until smooth. Remove the bowl from the heat and set aside.
In a separate, large mixing bowl, whisk all 4 eggs together until well blended. Gradually add both sugars to the egg mixture and beat vigorously until combined. Slowly whisk in the melted chocolate/butter mixture and vanilla extract. I added this in small amounts so the eggs won't scramble. It's called tempering. Switch over to a large rubber spatula or wooden spoon and fold/stir in the flour and cocoa powder. Mix until just combined and all the flour has disappeared. Scrape the brownie batter into prepared pan.
*Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and onto a cooling rack.

*While the brownies are baking, prepare the caramel.

Caramel: Before you start to cook the caramel, have the cream, butter, and vanilla measured out and ready to use. In a 2-quart saucepan, combine the sugar, lemon juice, and water. Pat the sugar into the water as much as possible, and try not to splatter the edges with too much sugar. I just poured mine low so it wouldn't splatter. Without stirring, bring the sugar, lemon juice, and water mixture to a boil over medium-high heat. Occasionally, use the handle of the pan to gently swirl everything together and prevent the caramel from cooking too fast in one spot. Cook until the caramel turns medium amber (about 8-10 minutes, depending on how high the heat is set). Keep a close watch on the caramel as soon as the bubbles begin to change color. When it turns medium amber, remove the pan from the heat and slowly, and Carefully add the heavy cream (it will sputter and hiss, so don't stand directly over the pan). Keep stirring until the caramel smooths out. Add the pieces of butter, about 2 bits at a time. Once all the butter has been added and has melted into the caramel, whisk in the salt and vanilla.
Immediately pour the caramel sauce over the warm brownies.Jiggle the pan so the caramel will spread into a nice even layer. Sprinkle the caramel sauce with the chopped pecans and salt . Allow the brownies to rest at room temperature for about 30 minutes, until the caramel has set. Transfer the pan to the refrigerator and chill for at least 1 hour.
Prepare the drizzle: In a small saucepan, combine the chopped chocolate and heavy cream. Melt over low heat until smooth. Remove the brownies from the refrigerator and, using a fork or a whisk, drizzle the brownies with the melted chocolate. Return the pan to the refrigerator and chill for about 30 minutes, or until the chocolate has set.
Use the foil overhang to remove the brownies from the pan. [You may need to run a thin knife along the edges to release the caramel.] For clean(er) brownie slices, dip a knife in hot water before slicing.

Makes about 30-35 brownies

These brownies are amazingly rich and delicious. The caramel seeps into the brownies a bit and really helps them stay moist. Enjoy!

I am an avid food blog follower. I love to get new ideas and recipes. As I was sitting here tonight waiting on the snow to arrive and browsing some lovely blogs I found a recipe for Salty Turtle Brownies. Salted caramel is one of my favorite things. Throw some chocolate in and you can't go wrong. I didn't have all of the ingredients, but I'm a big believer in working with what you've got. The original recipe can be found at www.unegaminedanslacuisine.com/2012/03/salty-turtle-brownies.html Below is my version.

Salty Turtle Brownies 

Brownies:
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1- 1/2 sticks salted butter, cut into 1/2-inch cubes
4 oz. unsweetened chocolate, chopped ( I used semi-sweet chips)
4 room temperature eggs
3/4 cup tightly packed, brown sugar (light or dark) (I used dark)
1 cup granulated sugar
1 tsp vanilla

Caramel
1 cup granulated sugar
1/4 teaspoon lemon juice
1/4 cup water
1/2 cup heavy cream
3 Tablespoons unsalted butter, cut into about 6 pieces
1/2 teaspoon of salt
1/2 teaspoon pure vanilla extract
1 cup chopped pecans
Coarse sea salt ( I used regular table salt because it's what I had on hand)
Chocolate drizzle
2 oz. chopped dark or bittersweet chocolate- I used semi-sweet
1 Tablespoon heavy cream

Prepare the brownies: Preheat the oven to 350 degrees. Spray or butter a foil-lined 9x13-inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, and salt; Set aside.
In a double boiler, place the butter cubes, and chopped chocolate into the heat-proof bowl and place the bowl over the simmering water. Over low heat, while stirring occasionally, melt the butter and chocolate together until smooth. Remove the bowl from the heat and set aside.
In a separate, large mixing bowl, whisk all 4 eggs together until well blended. Gradually add both sugars to the egg mixture and beat vigorously until combined. Slowly whisk in the melted chocolate/butter mixture and vanilla extract. I added this in small amounts so the eggs won't scramble. It's called tempering. Switch over to a large rubber spatula or wooden spoon and fold/stir in the flour and cocoa powder. Mix until just combined and all the flour has disappeared. Scrape the brownie batter into prepared pan.
*Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and onto a cooling rack.

*While the brownies are baking, prepare the caramel.

Caramel: Before you start to cook the caramel, have the cream, butter, and vanilla measured out and ready to use. In a 2-quart saucepan, combine the sugar, lemon juice, and water. Pat the sugar into the water as much as possible, and try not to splatter the edges with too much sugar. I just poured mine low so it wouldn't splatter. Without stirring, bring the sugar, lemon juice, and water mixture to a boil over medium-high heat. Occasionally, use the handle of the pan to gently swirl everything together and prevent the caramel from cooking too fast in one spot. Cook until the caramel turns medium amber (about 8-10 minutes, depending on how high the heat is set). Keep a close watch on the caramel as soon as the bubbles begin to change color. When it turns medium amber, remove the pan from the heat and slowly, and Carefully add the heavy cream (it will sputter and hiss, so don't stand directly over the pan). Keep stirring until the caramel smooths out. Add the pieces of butter, about 2 bits at a time. Once all the butter has been added and has melted into the caramel, whisk in the salt and vanilla.
Immediately pour the caramel sauce over the warm brownies.Jiggle the pan so the caramel will spread into a nice even layer. Sprinkle the caramel sauce with the chopped pecans and salt . Allow the brownies to rest at room temperature for about 30 minutes, until the caramel has set. Transfer the pan to the refrigerator and chill for at least 1 hour.
Prepare the drizzle: In a small saucepan, combine the chopped chocolate and heavy cream. Melt over low heat until smooth. Remove the brownies from the refrigerator and, using a fork or a whisk, drizzle the brownies with the melted chocolate. Return the pan to the refrigerator and chill for about 30 minutes, or until the chocolate has set.
Use the foil overhang to remove the brownies from the pan. [You may need to run a thin knife along the edges to release the caramel.] For clean(er) brownie slices, dip a knife in hot water before slicing.

Makes about 30-35 brownies

These brownies are amazingly rich and delicious. The caramel seeps into the brownies a bit and really helps them stay moist. Enjoy!