TURTLE BROWNIES FROM GHIRADELLI SODA FOUNTAIN & CHOCOLATE SHOP RECIPE - (4.5/5)
Provided by á-17861
Number Of Ingredients 19
Steps:
- BROWNIES: Using a spoon stir eggs with sugar and vanilla; add butter. Sift ground chocolate with flour, baking powder and salt. Stir into egg mixture; add chips and nuts. Spread into greased 8-inch square pan. Bake 20-23 minutes. Cool completely. Topping In a 3 quart saucepan, bring sugar, corn syrup, water and salt to a boil until it turns a golden caramel. Remove from heat and slowly add cream and vanilla. Quickly stir in pecans, pour over brownie. Cool on rack. Chill brownies, covered, until caramel is firm, about 2 hours.
THE WORLD'S BEST TURTLE BROWNIES
These are BY FAR the BEST brownies I have ever tried!! They are easy to make and SO good--way better than the box!!
Provided by coookingchick
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 435.9, Fat 23.7, SaturatedFat 10.4, Cholesterol 69.9, Sodium 165.7, Carbohydrate 55.2, Fiber 2.6, Sugar 42.4, Protein 5.5
CLASSIC GHIRARDELLI CHOCOLATE BROWNIES
Everyone loves brownies! This classic simple and delicious recipe is all you need to satisfy your family's brownie cravings.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 50m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8-inch square baking pan.
- Chop the semi-sweet chocolate baking bar into 1-inch pieces.
- In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature.
- Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.
- In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.
- Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 26.6 g, Cholesterol 39.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 6 g, Sodium 75.7 mg, Sugar 19.5 g
GHIRARDELLI TURTLE BROWNIES
Make and share this Ghirardelli Turtle Brownies recipe from Food.com.
Provided by Kerena
Categories Dessert
Time 1h5m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 14
Steps:
- Brownies: Preheat oven to 350ºF. Using a spoon, stir eggs with 3/4-cup sugar and 1 teaspoon vanilla; add butter. Sift ground chocolate with flour, baking powder, and salt. Stir into egg mixture; add nuts. Stir in chips. Spread into greased 8" or 9" square pan. Bake 20 to 30 minutes. For extra chewy brownies, use 8" pan and less baking time. For cake-like brownies, use 9" pan and longer baking time. Cut into squares.
- Caramel Pecan Topping: Once brownie is baked and cooled, in a 3-quart saucepan, bring 3/4-cup sugar, corn syrup, water, and a pinch of salt to a boil until it turns a golden caramel. Remove pan from heat, and slowly add cream and 1 teaspoon vanilla. Quickly stir in pecans, and pour over brownie layer. Cool on rack. Chill brownies, covered, until caramel is firm (2 hours).
Nutrition Facts : Calories 350, Fat 21.5, SaturatedFat 7.7, Cholesterol 45.3, Sodium 109.5, Carbohydrate 39.3, Fiber 2.7, Sugar 26.9, Protein 4.2
FROSTED TURTLE BROWNIES
Homemade brownies are a sweet addition to the appetizer table on game day. Your guests might forget the score, but I guarantee they'll remember these treats! -Sherry Miller, Columbia Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 330 calories, Fat 17g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 140mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
TURTLE BROWNIES
This moist, chocolaty brownie topped with caramel and nuts brings together the classic components of turtle candies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 16
Number Of Ingredients 14
Steps:
- 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.
- 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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