Turtle Poke Brownies

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 cup Cocoa powder
  • 2 cups Granulated sugar
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 8 oz Semi sweet chocolate squares
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 cup Butter, unsalted
  • 3/4 cup Heavy cream

• Other

  • 11-12 ounces caramel bits or squares (I use Kraft Caramel Bits

Found on berlyskitchen.com

Description

Directions

• Preheat oven to 350 degrees.
• Prepare a 9 x 9 baking dish.
• Melt butter in a medium saucepan over low-medium heat.
• Add sugar, eggs, and vanilla. Stir to combine.
• Add flour, cocoa, and salt. Stir to combine but dont over mix.
• Add the chocolate squares and stir until melted. Remove from heat.
• Pour into prepared baking dish and bake for 30-40 minutes.
• Brownies are done when a toothpick inserted into the center comes out mostly clean.
• Remove from oven and allow to cool completely.
• Place caramels and heavy cream in a small saucepan over low-medium heat. Stir constantly until combined and completely melted. Remove from heat and set aside.
• Place chocolate chips and heavy cream into a small saucepan over low-medium heat. Stir constantly until combined and completely melted. Remove from heat and set aside.
• Using the small end of a wooden spoon, poke holes about 2 inches about in the cooled brownies.
• Pour 1/2 the caramel sauce over the brownies and use a silicone spatula to smooth the caramel into the holes.
• Pour the ganache over the brownies and smooth to cover the entire surface.
• Sprinkle chopped pecans over the ganache.
• Use a metal spoon to drizzle the remaining caramel sauce over the brownies.
• Serve immediately or save for later.
• Enjoy!