Delicious, fudgy dark chocolate brownies topped with gooey caramel and chopped pecans and chocolate.
By Stephany Giraldo
Chocolate Turtle Brownies
Prep Time: 30 minutes + cooling for 1 hour
Serves: 14 People
• 3/4 cups All purpose flour
• 2 cups Divine’s 70% Semi-sweet chocolate
• 1 1/2 cups white sugar
• 1/2 cup light brown sugar
• 2 tbsp Divine cocoa powder
• 1sp baking powder
• 1/2 cup brown sugar
• 1/2 tsp salt
• 3 eggs room temperature
• 4 tbsp butter room temperature
•1 tsp vanilla extract
• (1) 11oz package of caramel
• 3 tbsps heavy cream
1/2 cup crushed pecans
1/2 chopped Divine 70% semi-sweet dark chocolate
Preheat oven to 350 & spray 14 mason jars with non-stick spray
Melt butter & chocolate for 10-15 second increments in the microwave until completely melted. Let cool for 5 minutes.
Mix in 2 teaspoons instant coffee into melted chocolate*Stephany's note: You can omit this, but it enhances the chocolate flavor so I wouldn’t skip it!
Combine sugar, eggs, vanilla in a separate bowl.
Add the melted chocolate slowly into the sugar, eggs, and vanilla mixture.
Combine all-purpose flour, cocoa powder, salt, and baking powder in a separate bowl.
Mix the dry ingredients into the wet ingredients until there are no more streaks & make sure not to over-mix!
Fill the mason jars halfway with the brownie mixture - approximately 1/4 cup.
Bake at 350 degrees for 25 minutes
Place the brownies on a cooling rack for about an hour.
Combine caramel & heavy cream in a small saucepan over low heat. Stir until caramel is melted.
Quickly pour caramel over brownies and sprinkle pecans & chopped chocolate on top. Serve warm.