Ultimate Turtle Brownies

Ultimate TUltimate Turtle BrowniesBY BETTY CROCKERIngredients 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix Water, vegetable oil and eggs called for on brownie mix box 36 caramels, unwrapped (from 14 oz bag) 3 tablespoons whipping cream 1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag) 2/3 cup coarsely chopped pecans STEP 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides 9-inch square pan with baking spray with flour. Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.STEP 2Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.STEP 3Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.STEP 4Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.urtle Brownies

BY BETTY CROCKER

Ingredients1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix Water, vegetable oil and eggs called for on brownie mix box 36 caramels, unwrapped (from 14 oz bag) 3 tablespoons whipping cream 1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag) 2/3 cup coarsely chopped pecans

STEP 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides 9-inch square pan with baking spray with flour. Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.
STEP 2 Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
STEP 3 Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.
STEP 4 Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.
Enhanced by Zemanta
Advertisements

About Michelle :-)

Michelle Hoffmann is the owner, editor and publisher of The 24KaratMarketer Ezine – http://free24karatmarketer.com, an online publication that is dedicated to helping marketers, new and experienced, succeed in their online businesses. She is also a mother, writer, photographer and student. Yes, she does it all!

Posted on April 16, 2013, in Chocolate Recipes and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: