Sunday, July 15, 2012

Fudge Ripple Turtle Brownies


Ingredients:

1/2 cup butter

3 ounces unsweetened chocolate, coarsely chopped

1 cup sugar

2 eggs

1 teaspoon vanilla

2/3 cup all-purpose flour

1/4 teaspoon baking soda

1 cup chopped pecans, toasted

3/4 cup semisweet chocolate pieces

20 vanilla caramels, unwrapped

1 tablespoon milk

Directions:

In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool.

Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside.

Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.

In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in 1/2 cup of the pecans and 1/2 cup of the chocolate pieces. Spread batter evenly in the prepared pan.

Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack.

Meanwhile, in a small saucepan, melt and stir caramels and milk over medium-low heat until smooth. Spread over cooled brownies. Sprinkle with the remaining 1/2 cup pecans.

In a small saucepan, melt the remaining 1/4 cup chocolate pieces over low heat, stirring constantly until melted and smooth. Drizzle over the top. Let stand for 2 hours before serving.

Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. Makes 16 brownies.

Recipe shared from: http://www.bhg.com/recipe/brownies/fudge-ripple-turtle-brownies/