Friday, May 14, 2010

Turtle brownies

Turtle brownies

I’ve been a good girl the entire week, offering you fruit based baked goods, which, to be honest, are my favorite. But since you’re all so dear to me and treat me so well, and I know you like chocolate a lot, I bring you brownies today – it is Friday after all and you deserve to start the weekend in a very sweet way. :)

Turtle brownies
from here

Brownies:
¼ cup (56g) unsalted butter, plus more for pan
84g (3oz) good-quality unsweetened chocolate, coarsely chopped
½ cup (70g) all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup (200g) caster sugar
2 large eggs
¼ cup (60ml) whole milk
1 teaspoon pure vanilla extract

Topping:
1 cup (200g) caster sugar
1/3 cup (80ml) heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon of salt
1 cup (110g) coarsely chopped toasted pecans

Preheat oven to 160°C/325°F. Line a buttered 20cm (8in) square baking pan with foil, allowing a 5cm (2in) overhang. Butter lining (excluding overhang); set aside.
Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in another medium bowl; set aside.
Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.
Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool on a wire rack.

Make topping: Bring 1/3 cup (80ml) water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved. When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.
Remove from heat, and immediately add cream, vanilla, and salt. Gently stir with a wooden spoon or heatproof spatula until smooth. Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.
Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour.
Lift out the brownies from the pan and cut into 16 squares, wiping knife with a hot, damp cloth between each cut. Let brownies stand at room temperature at least 15 minutes before serving.
Brownies can be refrigerated in an airtight container up to 2 days – I kept mine in the fridge all the time because of the runny topping.

Makes 16

14 comments:

tasteofbeirut said...

No one (unless they don't have a pulse) can turn down your turtle brownies!!!!!!! I am just reminded now of what I had been missing all these months!

Shauna from Piece of Cake said...

You're so awesome and exotic and Brazilian and all, and then you do an American dessert better than I could. Not fair!

Also, looks amazing. :)

Tv Food and Drink said...

I'm a sucker for a new brownie recipe. I'm definitely going to make this and I'll let you know how it goes. Thanks!

Manggy said...

Ah, Les Brownies Grenobloise! Hee hee :) I've actually never had these before, but only cos I've never seen them being offered! I guess that means it's my cue to make them! ;)

Mary said...

I now know what I'll be baking this weekend!!

xxMK
Delightful Bitefuls

Elizabeth-W said...

Looks delightful! And I learned a new term today--"caster sugar" :)

Kathleen said...

STOP MY BEATING HEART!! OMG, I just found tonight's bonus. Thanks soooo much.
Kathleen

Erica Lea said...

Oh dear. Now I want chocolate. These look so decadent & delicious. The little plate is adorable. Your settings always are. Thank you for sharing!

Valerie said...

I have made the turtle brownies from The Joy of Baking site and Martha Stewart's was next on the list. These look so good!

eatme_delicious said...

Ooo my mom would LOVE these.

Lizzie said...

oh man i've been itching to make these guys! you've inspired me to move them up in line--maybe i'll make them next week!!

culinography said...

These look amazing!

Patricia Scarpin said...

Taste of Beirut, thank you! I hope you get to make these soon! :)

Shauna, you are too sweet - I had a laugh with your lovely comment, thank you! xx

Gary, hope you try it! Tks!

Mark, I could easily trade some of these for those beautiful, sinfully dark brownies from Tartine you made a while ago. :)

Mary, hope you like it!
Thank you for visiting!

Elizabeth, thank you for stopping by!

Kathleen, thank you!

Erica Lea, thanks, sweetie! I'm a sucker for props. :)

Valerie, hope you give these a go! Tks!

Ashley, thank you, darling! Make some for her. ;)

Lizzie, I'm sure you'll love these, sweetie!

Michelle, thank you!

Taranii said...

wow, these look so amazing. I've never heard of turtle brownies before but I'm sure glad I know about them now. The topping looks absolutely stunning!

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