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Turtle Brownies

Turtle Brownies

Get Ready

Servings: Makes 24 bars

Prep Time: 60 minutes

Cook Time: 53 minutes

Ingredients: Add ingredients to List

6 oz. semisweet chocolate, chopped (about 1 cup) (Brownies)
3 oz. unsweetened chocolate, chopped (about 1/2 cup) (Brownies)
1 cup (2 sticks) unsalted butter, cut into pieces (Brownies)
1 cup sugar (Brownies)
4 eggs, lightly beaten (Brownies)
1 cup all-purpose flour (Brownies)
2 cups sugar (Caramel Topping)
1/2 cup water (Caramel Topping)
1 tablespoon light corn syrup (Caramel Topping)
2 Tbsp. unsalted butter (Caramel Topping)
1/2 cup heavy whipping cream (Caramel Topping)
1 1/2 cup chopped pecans (Caramel Topping)

directions:

1. Preheat oven to 325 degrees F. Line a 9 by 13 inch pan with parchment paper.
2. Place semisweet chocolate, unsweetened chocolate, and butter in a large, microwave safe bowl and microwave on high for 2 minutes. Remove bowl from microwave and stir until chocolate has melted completely. If additional melting is needed, microwave at 20 second intervals, stirring well after each one.
3. With a wooden spoon, beat sugar and eggs into chocolate mixture. Stir in flour.
4. Pour batter into prepared pan and spread it evenly. Bake for 25 to 28 minutes, or until the top looks set and a knife comes out clean. Cool pan on a rack.
5. While brownies are baking, start making caramel. In a medium saucepan, stir together sugar, water, and corn syrup. Cook over medium high heat without stirring until mixture turns deep amber, about 15 to 25 minutes. Be patient! How quickly the sugar caramelizes can depend on the pan, heat source, and weather, but it will caramelize.
6. Turn heat to low and add butter and heavy cream. There will be a lot of splattering, so be careful; wear oven mitts to protect your hands and wrists. When splattering dies down, stir caramel until butter is fully melted. Remove from heat. Caramel will still be bubbling. Keep stirring until it's completely smooth. Allow caramel to cool for about 10 minutes.
7. Spoon caramel onto cooled brownies and spread evenly with a spatula, so caramel completely covers brownies. (you may have a little extra caramel. It's great drizzled on ice cream; just heat it for a few seconds in the microwave.) Immediately sprinkle pecans over top then press down slightly. Before cutting into 24 bars, wait to caramel to cool completely and set, at least an hour, preferably two. Store in an airtight container at room temperature for up to five days or freeze for up to a month. If you're going to freeze the brownies, don't cut them into squares until you thaw them.
Source: Hannaford fresh Magazine, May - June 2007

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Quantity Ingredients coupon
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6 oz. semisweet chocolate, chopped (about 1 cup) (Brownies)  
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3 oz. unsweetened chocolate, chopped (about 1/2 cup) (Brownies)  
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1 cup (2 sticks) unsalted butter, cut into pieces (Brownies)  
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1 cup sugar (Brownies)  
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4 eggs, lightly beaten (Brownies)  
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1 cup all-purpose flour (Brownies)  
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2 cups sugar (Caramel Topping)  
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1/2 cup water (Caramel Topping)  
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1 tablespoon light corn syrup (Caramel Topping)  
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2 Tbsp. unsalted butter (Caramel Topping)  
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1/2 cup heavy whipping cream (Caramel Topping)  
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1 1/2 cup chopped pecans (Caramel Topping)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 24 bars
Base Nutrients
Calories 330 kcal (17%)
Calories from Fat 180
Total Fat 20 g (31%)
Saturated Fat 10 g (50%)
Cholesterol 65 mg (22%)
Sodium 15 mg (1%)
Total Carbohydrates 36 g (12%)
Dietary Fiber 2 g (8%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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