Turtle Brownies

Turtle Brownies

Turtle Brownies

This recipe is adapted from the Sensational Turtle Brownies recipe in Rose Murray’s Comfortable Kitchen Cookbook (McGraw-Hill Ryerson Limited, 1991). Rose is a food writer and the author of many wonderful cookbooks; I think I have most of them in my personal library. Her latest, A Taste of Canada: A Culinary Journey (Whitecap Books, 2008), was published last fall and is a great read abut food in Canada as well as a source of culinary inspiration.

This recipe for Turtle Brownies is not a cloyingly sweet brownie recipe, as some tend to be. (That might be hard to believe given the 1-3/4 cups sugar in the base of the brownies and 1/2 cup brown sugar in the caramel sauce!) Its flavour is more ‘chocolate’ than ‘sweet’. This suits my taste preferences!

Speaking of preferences, I like to use the larger amount of pecan halves (2 cups or 500 mL or about 200 g), which I chop medium fine for a nice even topping of nuts. I like the taste and crunch of pecans in every brownie bite! And if the pieces of pecan aren’t too large, the brownies are easier to cut neatly.

When the melted chocolate chips are spread over the top of the brownies, they can be thoroughly blended with the caramel sauce and pecans (as above), or lightly spread so some of the caramel sauce and pecans poke through. As you wish.


Turtle Brownies

(Makes a 13 x 9-inch/3.5 L pan of brownies)

1 cup (250 mL) butter, cut in pieces
4 oz (125 g) unsweetened chocolate, coarsely chopped
1-3/4 cups (425 mL) granulated sugar
4 eggs, well beaten
1 teaspoon (5 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
1/2 teaspoon (2 mL) salt


1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) whipping cream
1/4 cup (60 mL) butter
1-1/2 to 2 cups (375 to 500 mL) pecan halves, coarsely chopped
1 cup (250 mL) chocolate chips

In a double boiler or a medium saucepan over medium heat, gently melt butter and chocolate, stirring frequently to combine. Remove from heat. Stir in sugar until well combined. Stir in eggs and vanilla. Gradually add flour and salt, stirring well after each addition.

Pour batter into a greased or baking paper or foil-lined 13 x 9-inch (3.5 L) baking pan.

Bake in a preheated 400F (200C) oven for 10 minutes. (Batter will not be completely cooked but will be set enough to add topping.)

Meanwhile, prepare topping. In a saucepan over medium-high heat, heat brown sugar, cream and butter, stirring occasionally to combine; bring to boil and boil for 2 minutes.

When brownie base is removed from the oven, sprinkle pecans over top; drizzle caramel syrup evenly over the top. Return to the oven and bake until golden but not browned, about 8 to 10 minutes.

Remove from the oven; sprinkle chocolate chips over top. Let melt slightly for 1 or 2 minutes, then swirl with a knife or back of a spoon so some caramel and nuts show through. Let cool on a wire rack. Cut into squares or bars to serve.

Recipe Source: Adapted from Rose Murray’s Comfortable Kitchen by Rose Murray (McGraw-Hill Ryerson Limited, 1991).


3 Responses to “Turtle Brownies”

  1. 1 Dimah March 22, 2009 at 4:01 pm

    Looks moist and so rich!

  2. 2 vampiregran September 5, 2009 at 12:28 pm

    Nice picture! That recipe sounds dee-lish!!! I’ll have to give it a go. Nice blog site, by the way.

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