Superduperturtlebrownies Recipes

BEST TURTLE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 13x9 baking dish. If desired, line the pan with parchment paper so that paper is along bottom and up the two longer sides and goes a little above top of pan sides.
• Place butter, 1 (12 ounce) bag of chocolate chips, and coffee granules in top of double boiler over medium heat. Stirring occasionally, heat mixture until smooth (about 5-7 minutes). Remove from heat and set mixture aside to cool. [OR you can place ingredients in microwave safe bowl and microwave on high for 30 second intervals, stirring after each interval, until smooth.]
• Whisk together eggs, sugar, and vanilla until well combined in a large mixing bowl. In a separate small mixing bowl, stir together flour, baking powder, and 3/4 teaspoon salt. Whisk cooled chocolate mixture into sugar/egg mixture, then stir in flour mixture until just combined.
• Pour about half of chocolate brownie mixture into bottom of prepared 13x9-inch baking dish. Spread batter to cover bottom of pan into an even layer. Bake at 350 degrees F for 10 minutes.
• Meanwhile, place unwrapped caramels, cream, and 1/4 teaspoon salt in medium sauce pan over medium heat. Stir until melted and smooth, about 5 minutes. Remove from heat, and set aside to cool. [OR you can place ingredients in microwave safe bowl and microwave on high for 30 second intervals, stirring after each interval, until smooth.]
• When bottom brownie layer is done, remove from oven. (don't worry if it's not fully cooked). Sprinkle pecans on top of brownie layer. Drizzle cooled caramel on top, then sprinkle remaining chocolate chips on top. Spoon remaining brownie batter on top and gently spread batter over chocolate chips to edges of pan to cover filling.
• Bake brownies an additional 25-30 minutes at 350 degrees F or until almost set in middle. Brownies may appear slightly underdone, but that's ok. Be careful to not overbake and dry out brownies.
• Cool completely. For easy cutting, place brownies in fridge for several hours over overnight to firm. Gently lift on parchment paper to remove brownies from pan and remove paper. You may need to run a sharp knife around edge of pan to remove brownies. Cut brownies into squares. For a firmer fudgier brownie, store in fridge. Otherwise, store at room temperature for a few days.

THE WORLD'S BEST TURTLE BROWNIES

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!

TURTLE BROWNIES

Steps:

• Lay out one stick (1/2 cup) of unsalted butter and the two eggs and let them come to room temperature.
• Prepare your 8 x 8 baking dish by lining it with parchment paper or with foil. If you prefer, you can spray it with a non-stick baking spray. If you are trying to keep it as oil-free as possible, Just stick with the parchment paper and don't use the baking spray.
• Turn your oven to 350 degrees and let the oven preheat.
• In a medium-sized bowl, sift in the all-purpose flour that you have scooped out with a spoon into a measuring cup and leveled with a knife and the unsweetened cocoa powder and then set the bowl aside.
• If you are using a hand-held mixer, then you will do the following steps using a large bowl. If you have a stand mixer, then use the bowl that comes with the mixer to do the next steps.
• In a large bowl, add the softened butter (you do not want it melted). Cream the butter until it's light and fluffy. This will take about 5 minutes. Next, add the sugar and cream together for approximately another 3 minutes until they have combined together.
• Next, add one egg and mix the egg in thoroughly. Repeat the process with the second egg. Then add in the vanilla.
• Slowly incorporate the dry ingredients into the wet mixture. Start by turning the mixer off, then add 1/3 of the dry, turn to slow speed, mix, turn up the speed, then repeat the process. You do not want to over mix the batter. Just mix until everything is incorporated.
• Add in the chopped pecans, chocolate chips, and caramel bits (or caramel chips). Stir these ingredients in using a spatula. Also scrape the sides of the bowl with the spatula to make sure that you get everything mixed together.
• Pour the batter into a prepared 8x8 baking dish and smooth with the spatula or offset spatula. Place into the oven.
• Bake for 25 minutes. Using a cake tester or toothpick, check 2" from the side of the pan (not the middle) to see if the brownies are done. If crumbs come up on the tester or if the tester is clear, then they are done. If it isn't, then place the brownies back into the oven at 5-minute increments until done.
• When they are done, remove from the oven, and allow them to cool.
• Once they have cooled, heat up the caramel sauce in the microwave just so it's warm enough to drizzle. Then using a spoon, drizzle the caramel over the tops of the brownies and sprinkle the chocolate chips and pecans over the tops of the brownies. Slice and serve. You can also do this step while the brownies are still a little warm. However, remember that the chocolate and caramel will melt and you will have a gooey topping. You can also microwave the brownie a bit after you put the topping on. Either way, these are simply scrumptious!

SUPER DUPER BROWNIES

Steps:

• grease a 9x9x2 inch baking pan and set aside. in a medium saucepan melt chocolate pieces and margarine (or butter) over low heat, stirring constantly. cool slightly. stir in honey, 2 of the eggs, and the vanilla until combined. add flour and baking powder, stirring just until flour is moistened. pour half of the batter into prepared pan. bake in a 350* oven for 10 minutes. meanwhile, in mixing bowl beat together cream cheese and sugar. beat in remaining egg and the salt. stir in nuts. pour mixture over partially baked layer. spoon remaining chocolate mixture over filling. using a knife, cut through batters to marble. bake for 30 to 35 minutes more or until a toothpick inserted near center comes out clean. poke holes in the top, pour the whole can of chocolate syrup over the top while hot. cool and cut into bars

SUPER FUDGE BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan.
• In a medium bowl, stir together the vegetable oil, eggs, egg yolk, applesauce and chocolate syrup until well blended. Stir in the brownie mix and cocoa powder. Fold in the chocolate chips and walnuts. Spread evenly into the prepared pan.
• Bake for 40 to 45 minutes in the preheated oven, until the top of the brownies appear dry.

SUPER BROWNIES

Steps:

• In a large saucepan, melt butter with sugar over medium heat. Remove from the heat; stir in 2 cups chocolate chips until melted. , Pour into a large bowl; beat in water. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking soda and salt; beat into the chocolate mixture until blended. Stir in 2 cups chocolate chips and 1 cup nuts. , Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with remaining chips and nuts. Bake at 325° for 55 minutes or until the center is set (do not overbake). Cool on a wire rack.

SUPER DUPER TURTLE BROWNIES

Steps:

• Preheat oven to 350.
• Melt caramels and sweetened condensed milk together over low heat, stirring frequently.
• Melt butter.
• Beat sugar and eggs, add cocoa, milk, vanilla, and melted butter.
• Add flour, salt, and baking powder.
• Stir in all chocolate chips and half of pecans.
• Put 2/3 of batter into greased 9x13 pan and bake for 12 minutes.
• Remove and pour caramel over brownies.
• Sprinkle remaining pecans on top, and spoon rest of browine batter over tope and spread out.
• Cut through browines with a butter knife to marble caramel.
• Bake for 25-30 minutes and remove from oven to cool for about one hour, then refrigerate to cool completely before cutting.