Here's a recipe I wanted to share with all of you with a sweet tooth! I used to make these for family gatherings a few years ago but I get requests for them to date!
-3 ounces of unsweetened chocolate-chopped
-12 tablespoons or 1 1/2 sticks of unsalted butter, cut into pieces
-3 large eggs
-1/2 cup brown sugar
-1 cup granulated white sugar
-1 1/2 teaspoons pure vanilla extract
-1/2 cup and 2 tablespoons of all-purpose flour
-1/4 teaspoon salt
-40 Kraft caramels (10 ounces) unwrapped
-1/2 cup of heavy whipping cream
-2 cups toasted pecan halves
-2 ounces of semisweet chocolate, coarsely chopped
-1/4 cup heavy whipping cream
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) rectangular baking pan.
For the brownies: melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter. Meanwhile, beat the eggs and sugars with an electric or hand mixer until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Beat in the flour and salt on low. Then pour the mixture into the prepared pan and bake for about 20 minutes.
For the caramel: put the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.
For the chocolate ganache: put the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (or in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set.
Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage. Makes about 48 brownies.
My turtle brownies turned out like this:
-Margaret of Three Yellow Starfish
Sutton, Judith. Sweet Gratitude. Artisan. New York: 2005.