Rating: 2.96 stars
45 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 13
  • 2 star values: 15
  • 1 star values: 4

This moist, chocolaty brownie topped with caramel and nuts brings together the classic components of turtle candies.

Martha Stewart Living, February 2004

Gallery

Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 16
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Ingredients

For the brownies
For the topping

Directions

Instructions Checklist
  • Preheat oven to 325 degrees. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside.

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  • 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 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.

  • Let brownies stand at room temperature at least 15 minutes before serving. Lift out, and cut into 16 squares, wiping knife with a hot, damp cloth between each cut. Brownies can be refrigerated in an airtight container up to 2 days.

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Reviews (3)

45 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 13
  • 2 star values: 15
  • 1 star values: 4
Rating: Unrated
08/09/2012
http://www.epicurious.com/recipes/food/views/Best-Cocoa-Brownies-108346 If you want to make some great brownies with only cocoa, this is a good one to try.
Rating: Unrated
01/01/2011
They are easy to make, though too sweet for my taste. The topping came out nothing like the picture. It looks like toffee :-s
Rating: Unrated
10/26/2010
can any one please help me find a brownie recipie that doesnt use any chocolate, and only uses cocco powder??
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