Swirled Turtle Brownies Recipe 435 Food

SUNNY'S SOUR CREAM SWIRL BROWNIES

Steps:

• Prepare the brownie batter according to the package instructions, then transfer to a baking dish. Do not bake.
• In a small bowl, stir together the sour cream, brown sugar, cinnamon sugar and vanilla. Drop the mix randomly around the top of the batter. Drag a skewer through the sour cream areas and batter areas to make random streaks and swirls.
• Bake and cool according to the package instructions.

SWIRLED TURTLE BROWNIES RECIPE - (4.3/5)

Steps:

• PREHEAT oven to 325. Grease 13 x 9-inch baking pan. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 3/4 cup morsels and, 1/2 cup nuts. Spread into prepared baking pan. Sprinkle remaining morsels and, remaining nuts over top. BAKE for 25 to 30 minutes or until toothpick inserted 2 inches from outer edge comes out clean. Cool completely in pan on wire rack. Drizzle with caramel sauce before or after cutting into squares. Serve with ice cream, if desired.

THE WORLD'S BEST TURTLE BROWNIES

Steps:

• Preheat oven to 350.
• Grease 9x13 inch baking pan.
• Melt butter.
• Stir in sugar, vanilla and eggs.
• Stir in flour, cocoa and salt.
• Stir in 1 1/2 cup chocolate chips and 1 cup pecans.
• Spread in prepared pan.
• Bake 35-40 minutes or until done.
• Heat milk and caramels in small saucepan over medium heat until caramels are melted and smooth.
• Melt remaining 1/2 cup chocolate chips and oil in small saucepan over medium heat until chips are melted and smooth.
• Drizzle caramel in a diagonal pattern across warm brownies.
• Drizzle chocolate in the opposite direction over brownies.
• Top with more chips and remaining pecans. ENJOY!

FROM SCRATCH TURTLE BROWNIES

Steps:

• TO MAKE THE CARAMEL: Combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.
• TO MAKE THE BROWNIES: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
• Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips (if using); mix until incorporated and no flour streaks remain.
• Distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
• Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.
• Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef's knife, cut brownies into 25 evenly sized squares. Press a pecan half onto surface of each brownie. Serve chilled or at room temperature.

TURTLE BROWNIES

Steps:

• Oven to 350 degrees.
• Grease foil-lined 13x0" baking pan.
• Microwave chocolate squares and butter in microwavable bowl on high until butter is melted.
• Stir until chocolate is completely melted.
• Stir sugar into chocolate until well blended.
• Mix in eggs.
• Stir in flour.
• Spread 1/2 of batter in prepared pan.
• Bake 25 min.
• or unt il batter is firm to the touch.
• Meanwhile, microwave caramels and cream in microwavable bowl on high 3 min.
• or until caramels begin to melt. Whisk until smooth.
• Stir in 1 cup nuts.
• Gently spread caramel mixture over brownie batter in pan.
• Sprinkle with chocolate chips, if desired.
• Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts.
• (Some caramel mixture may leak through.) Bake 30 min.
• Cool in pan.
• run knife around edge of pan to loosen brownies from sides.
• Lift from pan using foil as handles.
• Cut into bars.

PEANUT SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
• Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

SWIRLED TURTLE BROWNIES

Steps:

• Preheat the oven to 325 degrees. Grease a 9x13 pan.
• Combine the flour and cocoa in a small bowl.
• Beat the butter, sugar and vanilla extract in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 3/4 cup morsels and 1/2 cup nuts. Spread into the baking pan.
• Sprinkle the remaining morsels and nuts over the top.
• Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely in pan on a wire rack. Drizzle with caramel sauce before or after cutting. Serve with ice cream, if desired.

ULTIMATE TURTLE BROWNIES(COOK'S ILLUSTRATED)

Steps:

• TO MAKE THE CARAMEL: Combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.
• TO MAKE THE BROWNIES: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
• Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips (if using); mix until incorporated and no flour streaks remain.
• Distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
• Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.
• Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef's knife, cut brownies into 25 evenly sized squares. Press a pecan half onto surface of each brownie. Serve chilled or at room temperature.

SWIRLED™ TURTLE BROWNIES

Steps:

• Preheat oven to 325 degrees F. Grease 13 x 9-inch baking pan.
• Combine flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 3/4 cup morsels and 1/2 cup nuts. Spread into prepared baking pan. Sprinkle remaining morsels and remaining nuts over top.
• Bake for 25 to 30 minutes or until wooden pick inserted 2 inches from outer edge comes out clean. Cool completely in pan on wire rack. Drizzle with caramel sauce before or after cutting into squares. Serve with ice cream.

TURTLE BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease 13 x 9 inch baking pan.
• Mix the sugar, butter, eggs, and cocoa until just blended.
• Slowly add flour and one teaspoon of the vanilla. Mix until just blended. Spread batter in pan.
• In saucepan over low heat melt caramels, with can of evaporated milk and remaining teaspoon of vanilla extract.
• Bake brownies for 5 minutes.
• Remove from oven and pour all but a 1/4 cup of the caramel over the brownies. Cut caramel into brownies with a knife. Pour chopped pecans over brownies and gently press into brownie batter.
• Bake about 20 more minutes. Do not over bake. Let cool on wire rack.
• Once brownies have cooled drizzle remaining caramel over the top. Let set for at least 10 minutes before cutting.

FROSTED TURTLE BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the cocoa, flour, baking powder and salt; gradually add to butter mixture., Spread into a greased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack., In a large bowl, beat the confectioners' sugar, cocoa, butter, milk and vanilla until fluffy. Frost brownies. Sprinkle with pecans. Refrigerate at least 1 hour., In a microwave, melt caramels with cream; stir until smooth. Drizzle over brownies.

CHOCOLATE TURTLE BROWNIES RECIPE

Steps:

• Spray a 9 x 13 inch pan with non stick cooking spray. Heat oven to 350 degrees.
• Melt 1 1/2 cups chocolate chips and butter in a large bowl in the microwave. Stir until smooth.
• Stir in eggs, flour, sugar, baking soda and vanilla. Stir together well.
• Spread batter into the greased pan, then sprinkle with remaining chocolate chips and chopped nuts.
• Bake for 30-35 minutes or until set.
• Microwave caramels and milk in a small bowl for about 1 minute. Stir and then continue to microwave, stirring every 15 seconds until all is melted and smooth. Drizzle over warm brownies.