While the rest of the blogosphere is forcing pumpkin down all of your throats being that Thanksgiving is in a week, I think I’ll indulge you with a more decadent recipe. Turtle brownies. I know, what could be better – nothing, right?
Two Christmases ago, I did holiday baking for a number of family members. One of the requests was turtle brownies, so I set out to find the perfect recipe. I soon realized that the task was more difficult than expected, so I created the recipe on my own. I opted for a cake-like chocolate brownie and topped it with caramel frosting and chopped pecans. The result was rich, decadent, and mimicked Fannie Mae’s turtle candy. It turned out to be pretty awesome and a huge hit!
2 cups sugar
1 cup butter
1/2 cup cocoa powder (I use Dutch Process)
1 teaspoon vanilla extract
1 + 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup butter
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar
1 cup chopped pecans
- To make the brownies, melt the butter and mix in all the brownie ingredients in order. Bake at 350 degrees F for 20-30 minutes in a 9×13 inch greased pan. Cool the brownies completely on a wire cooling rack.
- To make the frosting, melt the butter in a pan. Add the brown sugar and boil for two minutes, stirring constantly. Add milk and stir until the mixture boils. Remove from heat and cool. Pour into a mixing bowl and add powdered sugar gradually, mixing each addition thoroughly before adding more.
- To assemble the brownies, spread the frosting over the cooled brownies. Spread the chopped pecans evenly on top of the frosting, gently pressing them in to stick to the frosting.