It’s just after Halloween and our counters are still covered in bowls of remaining candy. One way I used up some of it was to make pecan turtle brownies with my caramels.
This delicious brownie recipe is from The Turtle Bay Cookbook: A Feast of Flavors from Latin American and the Caribbean and the results are rich, chocolatey and gooey. And as the book says, “These (Pecan Turtle Brownies) are good for eating right out of your hand–or, for a more formal dessert, top with chocolate syrup or caramel sauce and serve with a scoop of vanilla ice cream.”
Cocoa powder to begin 
Baking the first layer 
Adding the melted caramel 
Sprinkling on the chopped pecans
Pecan Turtle Brownies
Ingredients
- 1 cup unsweetened cocoa powder
- 1 1/3 cups sugar
- 1 cup flour
- 4 eggs
- 1 cup butter, melted
- 6 ounces caramel candy (I used Kraft.)
- 4 tablespoons/2 ounces caramel topping
- 1/4 cup whipping cream
- 1 cup semisweet chocolate chips
- 1 cup coarsely chopped pecans
- 32 pecan halves
Directions
- Preheat oven to 350℉. Grease and flour a 9 x 13 inch baking dish. (A glass dish is preferable.)
- In a mixing bowl combine half of the brownie’s cake ingredients: 1/2 cup cocoa, 2/3 cup sugar, 1/2 cup flour and 2 eggs. Mix well. (Do not make the second half of the cake mixture ahead of time, or it will be difficult to spread.)Add 1/2 cup of the melted butter. Mix well.
- Spread the mixture over the bottom of the prepared baking dish and bake for 15 minutes; then remove from oven and place this baking dish on a rack to cool until the top is firm, about 15 minutes.
- While the brownie is baking, place the caramels, caramel topping and cream into a small mixing bowl. Cover and microwave it for 15 seconds at a time, stirring and repeating the process until the mixture is smooth and well mixed, about 1 to 1 1/2 minutes.
- Pour the melted caramel mixture over the cooled brownie layer. Distribute the cup of chopped pecans and the chocolate chips evenly over the caramel.
- Using the remaining brownie cake ingredients, repeat Step 2 above and spread the mixture evenly over the chocolate chip layer.
- Distribute the 32 pecan halves evenly over the top brownie layer. I placed four rows of eight over the top.
- Bake until a toothpick inserted into the center comes out clean, about 25 to 35 minutes. Cool and cut into serving-sized pieces. Serve at room temperature.
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