Chocolate Caramel Brownies: Brownie Recipe
Chocolate Caramel Brownies are a luscious, rich concoction
with a brownie base, topped with pecans, caramel, and chocolate. In a word they are amazing.
The bars are a version of Turtle Brownies or Turtle Cookies, so
named after the original candy which featured a whole pecan, drizzled with
caramel and then covered with light chocolate. The creased pecan back resembled
a turtle shell, its grooves accented by the caramel and chocolate.
This brownie is layered with chocolate on the bottom,
followed by pecans and caramel, and topped with one more coating of chocolate
for good measure.
Prep time: 15 minutes
Bake time: 30 minutes, divided
Makes 24-36 bars
½ cup (1 sticks) butter or margarine
4 ounces unsweetened chocolate
2 cups granulated sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup pecan halves
1 cup (2 sticks) butter or margarine
2/3 cup brown sugar, packed
1 ½ cups (10 ounces) semi-sweet chocolate chips
- Preheat oven to 350º F (325º F for a glass dish). Lightly
grease a 13 x 9 baking pan.
- In a small saucepan on low heat, melt ½ cup butter or
margarine together with unsweetened chocolate. Set aside.
- In a medium bowl using an electric mixer on medium speed, beat
eggs until frothy and light. Add in sugar, salt, and vanilla extract. Mix until
well blended. Pour in chocolate mixture. Blend until batter is smooth. Add
flour, a bit at a time, scraping the bowl constantly until well combine.
- Pour mixture into prepared pan. Bake for 15 minutes.
- Meanwhile, prepare caramel syrup for topping. In a medium
saucepan on low heat, melt 1 cup butter or margarine. Add brown sugar. Mix
together. Allow syrup to cook slowly, barely bubbling, until brownie layer is
- Remove pan from oven. Sprinkle with pecans. Gently pour
caramel syrup over pecans, covering brownie surface completely. Bake brownies
for 15 minutes more.
- Remove the pan from the oven. Sprinkle surface with
chocolate chips. Return the pan to the oven for exactly one minute. Remove
brownies from the oven and allow them to cool completely on a wire rack. Cut
- Store bars loosely covered at room temperature.
A Special Baking Tip
from The Elf
As you prepare Chocolate Caramel Brownies, you may choose to
melt the butter and chocolate for the brownie layer in the microwave, rather
than on the stove top. To do so, set the butter and chocolate in a
microwave-safe dish. Cook for 20-30 seconds on high. Stir the mixture. Repeat
the process until the butter and chocolate have melted and are thoroughly mixed
together. Do not overcook.
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