Friday, December 9, 2011

The Rosiethon. Day 1 Of Rosie's Christmas Baking. Cookie #3: Turtle Brownies.

It's the Rosiethon.
Still Day 1. Item #3.
Turtle Brownies.
I don't know why they call these Turtle Brownies.
 I've seen several different recipes for these.
Why the turtle?
Turtle Brownies from Gourmet, December 1996.
 There's a bottom brownie layer and a caramel-pecan topping.
And it's some-kinda-good.  

Brownie layer:
3/4 cup plus
2 tablespoons flour
 1/4 tsp baking powder
 1/2 tsp salt
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate
 1 stick unsalted butter cut into pieces
1 cup packed brown sugar
1 tsp vanilla
 2 large eggs

 Caramel Pecan Layer:
3/4 cup sugar
1/3 cup light corn syrup
3 TB water
1/3 cup heavy cream
 1 tsp vanilla
1 1/2 cups pecans

Heat oven to 350 degrees.

Prepare a nine-inch square baking dish.
 Instead of butter and flouring when cooking with chocolate,
 I butter and cocoa my pan.

 Make brownie layer:
Whisk together flour, baking powder, and salt in a small bowl.
 Melt chocolates and butter over low heat, stirring until smooth.
Remove from heat and cool to lukewarm.
Stir in brown sugar and vanilla.
 Add eggs 1 at a time, beating 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 clean.
Cool completely in pan on rack.

Make caramel-pecan layer:
 Bring sugar, corn syrup, water, and a pinch of salt
to a boil in heavy saucepan over moderate heat,
stirring until sugar is dissolved,
 then boil, without stirring,
 until mixture turns a golden caramel color.
Remove from heat and carefully add cream and vanilla.
Mixture will bubble and steam.
 Stir in pecans and immediately pour over brownie layer,
spreading evenly.
 Cool completely in pan on rack.
 Chill brownies until caramel is firm, about 4 hours.
 Cut chilled brownies into squares.

For the brownie layer:
Whisk together flour, baking powder, and salt.
Melt butter and chocolate, stirring until smooth.
Remove from heat and let cool a bit. Add in brown sugar ...
... vanilla ...
... and egg.
Beat until smooth.
Add in flour, stirring until just combined.
Pour into prepared pan.
Smooth batter evenly.
Bake until a tester comes out clean.
 About 30 minutes.
 Cool before topping with caramel-pecan layer.
For the caramel pecan-layer:
Mix water, sugar, corn syrup, and pinch of sal
 in heavy saucepan over moderate heat.
Stir until sugar is dissolved ...
... then bring to a boil without stirring.
Watch the caramel carefully when it gets to this color.
You can burn this easily if you're not attentive.
This is the pretty golden color you want.
Immediately remove from heat and add in cream and vanilla.
Be careful since this will bubble and steam.
Stir in pecans.
Immediately pour over chocolate base.
Spread evenly.
Cool brownies before cutting.
Enjoy a dense brownie, gooey caramel, and pecans.

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