BAKING PROJECT

The original recipe is called Turtle brownies.  Well, unless you are living in the United States, first thing that came to mind is a picture of that big turtle laying eggs on our coastline.   Apparently, after some reading, I think the name Turtle brownies came from the invention of Turtle candies in 1918, where they used pecans and caramel.  Anyway,  making brownies is simple, I don’t use my mixer, just mix everything by hand.  The extra thing to make for this recipe is the Caramel.  The ingredients needed are :

You will have to make the caramel and brownies at the same time, coz the caramel will be part of the layers in the brownies.

Making the caramel :

Combine cream and salt in small bowl and set aside.  Rub melted butter all over a saucepan.  Mix water and corn syrup into the saucepan, then pour the sugar into the center.  Mix well so that the sugar absorbs all the liquid.

Cook on a medium heat without stirring, until sugar is completely dissolved, about 3 to 5 -minutes.  Continue to cook, stirring occasionally until the sugar mixture turns to a  golden color, around 5 minutes more.  Remove the saucepan from heat and carefully add the cream.  It will bubble and splatter.  Stir until cream is thoroughly mix and then add the butter and vanilla.

You will get a thick gooey caramel sauce.

Making the brownies :  Preheat the oven at 150C.  Line and grease a 7 inch square baking tin  (see my previous post).  Melt the butter and chocolate using the double-boil technique.   Once the chocolate is melted, set aside to let it cool.   Add the flour and baking powder, set aside.  Whisk the eggs, sugar, salt, and vanilla.  Then add the cooled melted chocolate to the egg mixture.   Add the flour andl lastly, the chopped pecans and chocolate chips.  Do not overmix.

Pour half of the brownie batter into the  prepared baking pan.  Drizzle with a little caramel.  Pour remaining brownies batter and top with caramel.  Bake brownies for about 35 to 40 minutes.  Once the brownies is slightly cooled, drizzle or cover the top with more caramel.  By this time, your caramel must have already hardened.  Just heat it gentle and add the remaining 2 tablespoon of cream to turn it into a pouring consistency again.  Garnish with the toasted pecan halves.   Let the brownies cool for about an hour or so, for easier cutting.  It is a sticky business

The verdict -  I should have drizzled the caramel instead of covering the whole top, as it came as being a bit too sweet for me.  The brownies itself is yummy, do not cut down the sugar content.

Hope you’ll try it.  Cheers.

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