caramel brownie isolated on a white background

caramel brownie isolated on a white background

Turtle Brownies

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Brownie Ingredients

  • ½ C unsalted butter (no substitutes)
  • 4 oz. semi-sweet chocolate
  • 1 oz. unsweetened chocolate
  • 1 C Pioneer® Golden Light Brown Sugar, packed
  • 1 tsp. vanilla
  • 2 eggs
  • ¾ C + 2 T all-purpose flour
  • ¼ tsp. baking powder
  • ½ tsp. salt

Caramel Ingredients:

  • ¾ C Pioneer® Sugar
  • ⅓ C light corn syrup
  • 3 T water
  • pinch of salt
  • ⅓ C heavy cream
  • 1 tsp. vanilla
  • 1 ½ C pecans (about 6 oz.)

Garnish:

  • 1 oz. semi-sweet chocolate

Brownie Directions

  1. Preheat oven to 350° F. Butter and flour a 9-inch square baking pan; tap out excess flour and set aside.
  2. In a 1 ½ quart heavy sauce pan, melt together butter and chocolate’s over low-heat, stirring until smooth; remove pan from heat. Cool mixture to lukewarm and stir in Pioneer® Golden Light Brown Sugar and vanilla. Add eggs one at a time, beating well with a wooden spoon until mixture is glossy and smooth.
  3. In a mixing bowl sift together flour, baking powder and salt. Add to chocolate mixture and beat until just combined. Spread batter evenly in baking pan.
  4. Bake for 30 to 35 minutes, or until a tester comes out clean. Cool brownie layer completely.

Caramel Layer:

  1. In a 3-quart heavy saucepan bring Pioneer® Sugar, corn syrup, water and a pinch of salt to a boil over medium heat. Stir until sugar is dissolved. Boil without stirring until it turns a golden caramel color.
  2. Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Stir in pecans and quickly pour mixture over brownie layer spreading evenly. Cool brownies completely in pan on a rack.

Garnish Directions:

  1. In double boiler add chocolate to top pan and melt the chocolate, stirring until smooth. Transfer melted chocolate into a heavy duty plastic bag pushed into one corner of the bag. Snip a small hole in corner of bag and pipe chocolate decoratively over brownies.
  2. Chill brownies, loosely covered, until caramel is firm (at least 4 hours).
  3. Cut chilled brownies into 16 squares and remove from pan while still cold. Bring brownies to room temperature before serving.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.