24
Aug
09

Turtle Brownies


The magnificent Turtle Brownie
The magnificent Turtle Brownie

 

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.

Brownies

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!

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5 Responses to “Turtle Brownies”


  1. August 25, 2009 at 11:31 pm

    Oh now COME ON! You know I have a weakness for sweets… and that photo… and those brownies! You are an amazing food artist, Patty. My gosh, my mouth waters every time I visit your site. Do you bake anything that’s easily shipped? Biscotti, for example? If you ever reach that point let me know. I’ll start placing orders!

  2. August 26, 2009 at 5:00 am

    Ummm, where’s MY turtle brownie? I guess I’ll have to go upstairs and console myself with one of the amazing white chocolate/pecan cookies you made yesterday… whoa is me…

  3. 3 lounatik
    September 1, 2009 at 8:13 am

    oh my. this looks delish. i’ve been teaching myself the ways of the kitchen. and i think this is next for me! thanks for sharing!:) ps. what happened to your bakeshop?

    • September 1, 2009 at 11:16 am

      I think you will love this recipe. As for my bake shop, that’s a long story. The Readers Digest version would go something like this: Baker had a great idea and ran a business on her own. Others got involved and things got crazy. Others got greedy and things went bad really fast. The baker lost everything she owned; but emerged from the ashes with her spirit and soul and that’s all she ever really needed in the first place.

      VG

      • September 1, 2009 at 2:18 pm

        ….then girl met girl; they got married and lived happily ever after….

        (You left out the best part, silly. I love you!)


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