Back in 1999, I actually took a leap of faith and quit my day job to become a full time baker. Fresno, California may not have been ready for the name of my business, Naked Baker, but they certainly loved the treats. My scones were the cornerstone of the original biz, but these Turtle Brownies were a close runner up. Sweet, chocolately, and extremely sinful, we couldn’t keep them in the pastry case for long. Perfect for pairing with a cold glass of milk or hot cup of joe.
¾ cup sugar
½ cup butter
2 tablespoons water, coffee or liquor (pick only 1 of these liquids)
2 cups bittersweet chocolate chips, divided
1 ½ teaspoons pure vanilla
1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
Preheat oven to 350° F. Grease and parchment line a 12 x 17 inch sheet pan.
Combine sugar, butter and liquid in large saucepan. Heat over med heat stirring gently until butter and sugar are melted. Add 1 cup of bittersweet chips; stir until melted and blended. Remove from heat and stir in vanilla.
Place flour, baking soda and salt in a small bowl; stir to combine.
Beat eggs into the chocolate mixture, 1 at a time, with a mixing spoon. Add flour mixture and mix well. Stir in 1 cup bittersweet chips. Spread evenly into prepared pan.
Bake for approximately 25 minutes, until toothpick comes out clean.
Cool completely before frosting.
Use the vanilla frosting recipe from my Elephant Cupcake post.
Spread frosting smoothly and evenly over the entire surface of the brownie. Sprinkle with toasted pecans. Drizzle with chocolate syrup. caramel and white chocolate syrup. You can make your own syrups or do the quicky thing and get them from the store. Either way you choose, you can’t lose with this one. Trust me, whoever gets to enjoy this treat will think you are the greatest!