Mar. 31st, 2009 at 9:22 PM
Doesn't that look yummy?
So, in the Bake3 comm on LJ, as I said earlier, when I posted my Pineapple Carrot Cake Cupcakes, the monthly theme is 'Doctored Up Box Mixes'.
I wanted Brownies one day last week. I wanted caramel as well. I had a Dark Chocolate Brownie mix in the cupboard. I had pecan pieces. I had the fixings to make salted caramel. I had to make Turtle Brownies.
No ifs, ands, or buts.
So, you take any ol' brownie mix you want. I used the Betty Crocker Dark Chocolate one myself. But hey, homemade brownie mix would work just as easily. Follow the directions on the box, if you use one. I sub'ed the vegetable oil for olive oil, as I've said before, I prefer olive oil. But you use whatever you want, really. Make your brownie batter.
Pour your batter into a 13x9 baking dish, glass, metal, whatever floats your boat.}:P Just make sure it's well greased and floured. Or, if you're me, use that Pam Baking spray with flour stuffs. Yeah, time saver indeed.
Now, this particular batter was rather thick. I was surprised as to how thick it was. I don't remember brownie batter being so thick. Hmm. Interesting. anyway, spread it out nice and even.
Take your pecan pieces, or if you prefer, walnut pieces, or any other nuts you like instead. NO, not your SO's. Trust me, they wouldn't work well here and you'd be in so much trouble.}:P spread the nuts over the brownie batter. Don't be OCD like me and try to make sure each. and. every. brownie. to. be. has. some. on. it., ok? Yes, it took me a full 5 minutes because of that. *sigh*
Of course, if you're really smart, before you even started your brownie batter, you made your salted caramel. (Recipe at the end). So it's had a chance to cool a bit while you made the brownie batter. Now, take that yummy, yummy caramel, and drizzle/glop/spoon/whateveryoulike it over the brownie batter and nuts. Again, don't be OCD and try to cover every bit. Just... don't. Trust me.
Doesn't that look scrumptious? I seriously wanted to start eating it right then. OmNomNom. I didn't. I managed to restrain myself. *pats self on back*
Moving right along... On top of all that yumminess, sprinkle some semi-chocolate chips. Or heck, even dark chocolate chips if you want. Just remember, ENOUGH WITH THE OCDness. *ahem* Sorry.
You knew this close up was coming. Yes, you did. Heh.
Ok, pop that baby in the oven. I ended up having to bake it an extra 7 minutes in order for it to completely setup in the center, so you have to do the same, or you may not. I guess it depends on the oven. Meanwhile, scrape out the last remaining bits of caramel from your pan and consume them. Believe me, it's worth it. Now I want caramel.
When your brownies are done, pull them out and marvel at how.. odd they look. Think about how maybe you should have listened to yourself and not put so much caramel on them. Or maybe you should have swirled the caramel in a bit. Maybe. Just maybe. Ok, Self, shut up now. I'm just sayin'. SHUT UP SHUT UP SHUT UP!
*ahem* Sorry.
Well, no matter WHAT your turtle brownies look like, wait 10 minutes, then cut them. Once they're fully cooled, store in an airtight container. That is, if you don't eat all of them in one sitting. Cause, let me just say- chewy, chocolatey, caramely, crunchy nut goodness abounds. Yum.
Now I want more.
Salted Caramel Sauce
1/2 cup white sugar
1/2 cup water
2 Tblsp butter (I used unsalted)
1/8 tsp salt
3 Tblsp heavy cream
In a medium saucepan, bring the water and sugar to a low boil. When it starts to just turn a light amber, add your butter and salt. Continue cooking until a medium amber color, mixture is thickened slightly and bubbly.
Remove from heat and slowly add in heavy cream, as you stir. Careful, as it will bubble up furiously. Stir until completely combined and set aside.
mood: 
accomplished
accomplished
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