Published May 1, 2006.
For our ultimate turtle brownie recipe, we wanted something reminiscent of a candy turtle: rich, chewy, and chocolaty, with a bittersweet, tooth-sinking caramel and an abundance of pecans. The real challenge was deciding on the right texture for the caramel sauce in our ultimate turtle brownie recipe. A mere 6 tablespoons of cream produced a caramel that was pleasantly chewy and gooey; 2 tablespoons of corn syrup kept the caramel from crystallizing or turning gritty; and 2 tablespoons of butter made it smooth and silky.
To drizzle the caramel in step 4, use a 1/4-cup dry measuring cup that has been sprayed with nonstick cooking spray. If the caramel is too cool to be fluid, reheat it in the microwave.
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