The first time I came across turtles was in New England. Deliciously sweet, chocolate, pecans and caramel – all combined. For a welcome treat I wanted to produce something similar, and came across these at joy of baking. Since pecans are not really affordable over here, I substituted those by walnuts and the heavy cream for the ganache by condensed milk. They came out moist and caramely, just like I hoped them to be. Another (among several) tweak to the original recipe was the substitution of light corn syrup by molasses, which worked out very well. I assume it gives those brownies a more intense taste.
Ingredients:
brownies:
- 90 grams semisweet chocolate, coarsely chopped
- 12 tablespoons (1 1/2 sticks) (170 grams) unsalted butter, cut into pieces
- 3 eggs (large)
- 1/2 cup light brown sugar
- 1 cup granulated white sugar
- 1 1/2 tsp. pure vanilla extract
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/4 tsp salt
caramel:
- 1 cup plus 2 tablespoons granulated white sugar
- 1/2 cup molasses
- 5 tbsp. water
- 1/8 tsp. salt
- 1/2 cup heavy whipping cream
- 1 1/2 tsp. pure vanilla extract
- 2 cups walnut halves, toasted
ganache:
- 100 grams semisweet chocolate, coarsely chopped
- 1/4 cup (60 ml) condensed milk
Directions:
brownies:
Preheat oven to 350 degrees F (177 °C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) rectangular baking pan.
Melt chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside. In the bowl of your electric mixer, beat eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt. Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack.
caramel:
In a three quart heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium heat, stirring constantly, bring the mixture to a boil. Once it boils, stop stirring, and cook the mixture until it turns a golden caramel color, about 10 – 12 minutes. (Swirl the pan as needed so the caramel cooks evenly.) Remove from heat and carefully add the cream and vanilla (the mixture will sputter and steam so be careful). Stir in the pecans and immediately pour over the still warm brownie layer, spreading evenly. Let cool to room temperature, then cover and refrigerate brownies for about an hour or until the brownies are firm.
ganache:
Place the chopped chocolate in a heatproof bowl. Heat the condensed milk in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Remove the brownies from the refrigerator and drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate. After a while once the chocolate has set a bit, use a fork to make swirly patterns into the ganache. Continue to cool until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.
Store in the refrigerator for 7 to 10 days, or in the freezer for longer storage.
Source: modified from http://www.joyofbaking.com
Tweet this!