Thursday, December 17, 2009

Day 9 Of Rosie's Christmas Baking - Turtle Brownies.

WHOOT! It's Wednesday, Day 9. Now, look at the caramel on that brownie above. Is that an elephant? An anteater? A fish? Or have I drunk too much chocolate? I give you ... Turtle Brownies. Turtle Brownies Preheat oven to 350 degrees. Butter and flour a 9-inch square pan, knocking out excess flour. Make brownie layer: Whisk together flour, baking powder, and salt in small bowl. Melt chocolates and butter in a heavy saucepan over low heat, stirring until smooth, then remove from heat. Cool to lukewarm. Add eggs 1 at a time, beating with a wooden spoon after each addition until mixture is glossy and smooth. Add flour mixture and stir until just combined. Spread batter evenly in baking pan and bake 30 -35 minutes, until tester comes out sorta clean. Cool completely in pan on rack. Make caramel-pecan layer: Bring sugar, corn syrup, water, and a pinch of slat to a boil in heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, undisturbed, until mixture turns a golden caramel, about 10 minutes. Remove from heat and add cream and vanilla carefully. Mixture will bubble and steam vigorously. Stir in pecans and immediately pour over brownie layer, spreading evenly. Cool completely in pan on rack. Rosie Note: I doubled this recipe and used a 9 x 13 pan which I buttered and cocoa'd, not floured. Here are pictures of the brownie layer:
For brownie layer: 3/4 cup plus 2 TB flour (Do you really think that extra TB is warranted? I don't think so.) 1/4 tsp baking powder 1/2 tsp salt 4 oz semisweet chocolate 1 stick unsalted butter 1 cup brown sugar, packed 1 tsp vanilla 2 large eggs
Melt the chocolates and butter over low heat, stirring, until smooth. Remove from heat. Slightly cool.
Add in brown sugar and vanilla.
Add eggs one at a time, beating after each addition.
Add in whisked flour, baking powder, and salt mixture.
Stir until just combined.
Pour brownie mixture onto buttered and cocoa'd 9 x 13 baking pan.
Spread evenly with offset knife.
Bake in a 350 degree oven for about 30- 35 minutes, or until tester comes out kinda clean. Cool completely in pan on rack. Here are pictures of the caramel-pecan layer: For Caramel-Pecan Layer: 3/4 cup sugar 1/2 cup light corn syrup 3 TB water 1/3 cup heavy cream 1 tsp vanilla 1 1/2 cups pecans (Remember, I doubled everything and baked in a 9 x 13 baking dish.)
I mixed the sugar, corn syrup, water, and a pinch of salt in a heavy saucepan, and stirred over moderate heat, until sugar was dissolved. I brought the mixture to a boil, stirring constantly
I left the sugar mixture alone, at a slow boil, for about 10 minutes ...
... until the mixture started turning color ...
... a deep golden, amber, caramel.
Remove from heat and add vanilla.
And add cream. The mixture will steam and roil violently. Stir until smooth.
Add in pecans.
Pour Pecan-Caramel Mixture over Brownie layer.
Cool. Refrigerate. Cut.
Enjoy. Savor.
Headless Old Woman with a fish in her left hand and a loaf of bread in her right hand. Tell me you don't see it!
Oh my. These were delirious.


Anonymous said...

I don't see it...I think you were drinking more than chocolate :-)

Sloane said...

How do you and Mr. H not weigh 9,000 pounds each?

I've gained 50 pounds just looking at all this food porn.

Donna-FFW said...

Jesus christmas. You post so fast I cant keep up, I almost missed this gem. Loving it.

Kathy said...

I never was any good at seeing shapes in clouds either.