Wednesday, December 7, 2011

Chocolate Lovers Turtle Brownies

1 (14-ounce) bag caramels
1/3 cup evaporated milk

2 sticks unsalted butter
16 ounces semi sweet chocolate
6 ounces unsweetened chocolate
6 eggs
2 tablespoons vanilla
1 cup dark brown sugar
2/3 cup granulated sugar
1 cup flour
1 tablespoon baking powder
1 teaspoon salt

4 ounces pecan halves (1 cup), chopped
1 (6-ounce) package semi-sweet chocolate chips, 1 cup

Preheat oven to 350 degrees
1. In a double boiler, over medium heat, stir together the caramels and 1/3 cup of the evaporated milk until mixed. Remove from heat. Set aside.
2. In a double boiler, over simmering water, melt the butter, semi sweet chocolate and bitter chocolate. Stir until smooth and shiny. Cool to room temperature.
3. Whisk together the eggs, vanilla, brown and granulated sugar in a large bowl.
4. Add the chocolate mixture and stir well.
5. Stir in the flour, baking powder and salt.
6. Stir in the chopped pecans until just mixed.
7. Spray a 13 X 9 X 2-inch baking dish with vegetable oil spray. Press ½ of the batter mixture into the bottom of the baking dish.
8. Sprinkle the chocolate chips over the batter.
9. Spread the melted caramel mixture on top of the chips.
10. Sprinkle the remaining batter on top of the caramel.
11. Bake for 20 minutes or until the center is set. Cool and cut into 2 inch squares.

Yield: approximately 2 dozen bars
Preparation Time: 20 minutes plus baking.

Sidebar: A double boiler is used when melting chocolate and, in this case caramels to prevent burning. Place an inch or more of water into the bottom of the pan. Place a bowl or smaller pan over the water. You do not want the water to be in contact with the pan holding the caramels. Bring the water to a simmer – not a rapid boil. Stir constantly to guarantee the result.

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