Turtle Brownies
- 12 cup butter
- 3 ounces unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 23 cup all-purpose flour
- 14 teaspoon baking soda
- 1 cup chopped pecans, toasted
- 34 cup semi-sweet chocolate chips
- 20 vanilla caramels, unwrapped
- 1 tablespoon milk
- In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth.
- Remove from heat; cool.
- Preheat oven to 350; line an 8x 8 inch baking pan with foil, extending foil over edges of pan.
- Grease foil; set pan 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 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 pecans and 1/2 cup of chocolate chips.
- Spread batter evenly in prepared pan; bake for 30 minutes.
- Cool in pan on wire rack.
- Meanwhile, in a small saucepan, stir caramels and milk over med-low heat until melted and smooth.
- Spread mixture over cooled brownies; sprinkle top with remaining 1/2 cup pecans.
- In a saucepan, melt the remaining 1/4 cup chocolate chips over low heat, stirring constantly until melted and smooth.
- Drizzle chocolate over top of brownies.
- Let stand for 2 hours before serving.
- Using edges of foil, lift the brownies out of the pan; cut into bars just before serving.
- To store-cover pan of brownies; place pan in refrigerator for up to 3 days; before serving, let brownies stand at room temperature for 30 minutes.
butter, chocolate, sugar, eggs, vanilla, flour, baking soda, pecans, semisweet chocolate chips, vanilla caramels, milk
Taken from www.food.com/recipe/turtle-brownies-466778 (may not work)