Turtle Smore Brownies

Turtle Smore Brownies

Oh my gosh. I do not like brownies but these brownies just changed my mind. They are so good. I am so glad that I made them. I can not wait to take them to work tomorrow. I hope everyone loves them. I found this recipe off of a blog called Joy of Baking. I did change it a bit but it is pretty much the same. I pretty much just added marshmallows, graham cracker crumbs and used less pecans and added walnuts. I think I like it the way I made it.

Turtle Smore Brownies: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x  33 cm) rectangular baking pan. 

Brownies: 

Melt the chopped chocolate and butter. (i melted it in a microwave safe bowl in 20 second intervals stiring in-between until it was all melted.)

 Remove from heat and set aside while you make the brownie batter.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt.

Pour into the prepared pan and bake for about 20 minutes.

 Remove from oven and place on a wire rack. 

Spread melted marshmallow on top  in even layer. . Be careful not to pull up our brownie while doing this. (you could add marshmallows and put it back in the oven for a few minutes to warm or melt the marshmallows.)

sprinkle graham cracker crumbs all over the top over the marshmallows.

Caramel: Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans and walnuts, making sure all the nuts are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.

Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. 

Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.

Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage.

Makes about 48 brownies. Preparation time 1 hour.

Note: To toast pecans - Bake in a 350 degree F (177 degree C) oven for 8-10 minutes or until lightly browned and fragrant.

 

Turtle Brownies:

3 ounces (90 grams) unsweetened chocolate, coarsely chopped

12 tablespoons (1 1/2 sticks) (170 grams) unsalted butter, cut into pieces

3 large eggs

1/2 cup (105 grams) light brown sugar

1 cup (200 grams) granulated white sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup plus 2 tablespoons (90 grams) all-purpose flour

1/4 teaspoon salt

 1/3 cup of marshmellow topping

1/3 cup crushed graham cracker crumbs

Caramel Topping:

40 Kraft caramels (10 ounces) (280 grams), unwrapped

1/2 cup (120 ml) heavy whipping cream

1 cups (200 grams) pecan halves, toasted

1/2 cup walnuts.

Ganache Topping:

2 ounces (55 grams) semisweet chocolate, coarsely chopped

1/4 cup (60 ml) heavy whipping cream

Source adapted from Joy Of Baking

note: I changed the recipe slightly the original recipe can be found at
http://www.joyofbaking.com/barsandsquares/TurtleBrownies.html