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Beranda / #Poke #Turtle #Brownies

#Poke #Turtle #Brownies

Poke Turtle Brownies

INGREDIENTS
Brownies

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon (optional)
  • 1 cup butter, melted (2 sticks)
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 1/4 cup pecans, roughly chopped, divided
  • 3/4 cup Recipe Easy Creamy Caramel Sauce
  • 1/4 cup mini semi-sweet chocolate chips (may sub regular)
  • Chocolate Frosting
  • 6 tablespoons butter, softened
  • 1/4 cup + 2 tablespoons cocoa powder
  • 2 tablespoons light corn syrup (may substitute honey)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar, sifted
  • 2-3 tablespoons milk



INSTRUCTIONS

  • Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper or aluminum foil so it overhangs slightly (so you can easily lift brownies out later) and lightly spray with nonstick cooking spray. Set aside.
  • Brownies: In a medium bowl, mix together flour, baking powder, salt and cinnamon. Set aside.
  • To a separate large bowl, whisk butter, sugar and cocoa powder together. Add eggs to the batter one at a time, beating after each addition just until incorporated. Beat in vanilla. Fold in flour mixture just until combined. Add 1 cup semi-sweet chocolate chips and 3/4 cups chopped pecans to batter and stir until just combined. Pour batter evenly into pan.
  • Bake at 350 degrees for 30-35 minutes. Let pan cool on a wire rack for 5 minutes then poke holes all over with the back of a chopstick or small wooden spoon. Pour 1/2 cup caramel over brownies and spread into holes with a spatula. Refrigerate brownies for one hour or freeze for 30 minutes to let the caramel set. Meanwhile, prepare the Chocolate Frosting.
  • Chocolate Frosting: Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding additional milk if needed to reach spreading consistency.
  • Once caramel has set, frost brownies with Chocolate Frosting (you don't have to use all of it but I highly recommend it!). Sprinkle evenly with 1/2 cup chopped pecans, 1/4 cup mini chocolate chips and drizzle with 1/4 cup caramel.
  • You can serve immediately or refrigerate to allow frosting to set and make cutting easier. I LOVE to microwave my brownie serving for 15 seconds or so before devouring.