Project Foodie - Sweet Gratitude: Caramel-Topped Turtle Brownies

Sweet Gratitude: Caramel-Topped Turtle Brownies

Save Recipe: Caramel-Topped Turtle Brownies

Watercolor by Mariko Jeese

In today's fast-paced world it's the little things that really count - whether it's a friend doing a favor or a doctor making an extra effort. How do we thank these people who make a difference in our lives? Judith Sutton has found the perfect answer by baking a thank-you rather than getting a generic gift at a mall. "Sweet Gratitude" presents a collection of simple and delicious home baked sweets that will fully express your gratitude.

Of course, as can be seen in "Caramel-Topped Turtle Brownies", these recipes are not only excellent ways to say "Thank You" they are also wonderfully tempting desserts and treats that can be enjoyed by your family anytime. This cookbook has so many amazing recipes that selecting one to highlight was a very difficult task indeed. We hope you agree that "Caramel-Topped Turtle Brownies" and the other temptations in "Sweet Gratitude" are as delectable as we do!

Caramel-Topped Turtle Brownies

From "Sweet Gratitude" by Judith Sutton, Artisan

Makes 36 Brownies

Topped with a layer of creamy caramel and pecans and then drizzled with chocolate, these brownies are cousins of the candies known as turtles. Hershey's caramels really make the creamiest topping, but the brownies are still delicious if you must substitute cellophane-wrapped square caramels (you'll need fewer of them, about thirty-six). My mother makes these whenever she's asked to bring desert.

12 tablespoons (1 ½ sticks) unsalted butter
3 ounces high-quality unsweetened chocolate, coarsely chopped
3 large eggs
1 cup granulated sugar
½ cup packed light brown sugar
¼ teaspoon salt
1 ½ teaspoons pure vanilla extract
½ cup plus 2 tablespoons unbleached all-purpose flour

Caramel Topping

45 Hershey's caramels (about 10 ounces)
½ cup heavy cream
Generous 2 cups (about 8 ½ ounces) pecan halves

Drizzle

2 ounces semisweet chocolate, coarsely chopped
3 tablespoons heavy cream

Put a rack in the middle of the oven and preheat the oven to 350 F. Grease a 9-by-13-inch baking pan.
Combine the butter and chocolate in a medium heavy saucepan and melt over low heat, stirring frequently until smooth. Remove from the heat.
In a large bowl, beat the eggs and both sugars with an electric mixer on low speed just until smooth. Beat in the salt. Beat in the melted chocolate mixture, then beat in the vanilla. Scrape down the sides of the bowl. On low speed, beat in the flour in two additions.
Scrape the batter into the prepared pan and smooth the top. Bake for 20 to 22 minutes, until just firm to the touch. Transfer the pan to a wire rack.
MEANWHILE, FOR THE TOPPING: Melt the caramels with the cream in a large heavy saucepan over low heat, stirring frequently, until smooth. Add the pecans and stir until well coated.
Scrape the topping onto the hot brownie layer, gently spreading it evenly. Let cool on the rack, then refrigerate the brownie for 1 hour, or until the topping is chilled and set.
FOR THE DRIZZLE: Combine the chocolate and cream in a small heavy saucepan and heat over low heat, stirring frequently, until melted and smooth. Using a fork, drizzle or spatter the chocolate over the bars in a zigzag pattern. Refrigerate for 30 minutes, or until the chocolate is set.
Using a sharp heavy knife, cut the brownie, in the pan, into 36 bars. Serve chilled or at room temperature. (The bars can be refrigerated, tightly covered, for up to 5 days; they can also be frozen, well wrapped, for up to 2 weeks).

About "Sweet Gratitude"

More than seventy delectable and foolproof recipes for home-baked sweets meant for giving-to anyone for any occasion. Nothing says thank you more simply-or more generously-than the gift of something freshly baked from the oven. With Sweet Gratitude, Judith Sutton inspires readers to head to the kitchen instead of the mall anytime they are moved to acknowledge the important people or events in their lives or to express feelings of gratitude and caring. Featured alongside scores of cookies, brownies and bars, cakes, creamy tarts, mousses, and a candy or two are notes about ingredients and techniques; tips for keeping, storing, and even packing and shipping treats; as well as creative suggestions for variations, garnishing and serving, and freezing and making ahead. Fifty colorful and whimsical watercolors make the book itself a beautiful and practical gift-even to oneself.