Oh, my, turtle brownies! Does life get any better? These brownies are everything a brownie should be:  fudgy, moist, chocolately, and absolutely delicious. I took an average brownie and made it amazing by adding toasted pecans and topping them with homemade caramel sauce and a drizzle of melted bitter sweet chocolate. Yum!

Look at these beauties. Who could resist the lure of this ooey, gooey brownie?

Start by melting the bittersweet chocolate, unsweetened chocolate, and butter over a double boiler until smooth.

Mmm, chocolate. I had to control myself and not lick the bowl clean. I’ll admit, it was a challenge.

Add the slightly cooled chocolate mixture to a mixing bowl with a whisk attachment and beat in the sugar. Like my new hot pink Kitchen-aid? Isn’t she a gem?

Next, whisk in the eggs.

Then whisk in the vanilla.

Add some instant espresso. Don’t worry, the coffee flavor is undetectable. It’s used to give the chocolate flavor a boost. Basically, it makes them extra chocolatey. And, who doesn’t like that?

Last, add the salt and the flour and whisk until just combined.

Pour your batter into a prepared 8-inch square pan and top with toasted pecans. I forgot to mention the pecans at the beginning of the post. You’ll want to toast them before you make the brownie mixture. Bake the brownies at 325 degrees for 30-35 minutes, until a toothpick in the center comes out clean.

After the brownies have cooled, top with homemade caramel sauce and melted bittersweet chocolate. Slice and enjoy!

Love and sweet treats,

The Messy Baker

Recipe:

5 tablespoons unsalted butter, cut into 5 pieces

1/2 cup bittersweet chocolate chips

2 ounces unsweetened chocolate, chopped

3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon instant espresso powder

1/4 teaspoon kosher salt

1/3 cup all-purpose flour

1 1/2 cups pecan halves, toasted

Before making the brownies, you’ll need to make this recipe for homemade caramel sauce. Feel free to use the store bought sauce, if you like.

Preheat oven to 325 degrees

Place the pecan halves on a sheet pan and toast in the oven for 5-6 minutes.

Place a heat proof bowl over a sauce pan of simmering water. Place the butter, bittersweet chocolate, and unsweetened chocolate in the bowl. Stir occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for about 10 minutes.

Add the chocolate mixture to mixing bowl with a whisk attachment and whisk in the sugar. Add the eggs, one at a time. Then, add the vanilla and whisk. Add the instant espresso powder, salt, and flour. Whisk until just combined. Scrap down the sides of the bowl and pour the mixture into a greased 8-inch square pan. Top the mixture with the toasted pecan halves.

Bake the brownies for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Transfer the pan to a cooling rack and cool the brownies to room temperature.

While the brownies are cooling, melt a half cup of bittersweet chocolate chips in the microwave in 3o second increments, stirring after each increment until the mixture is smooth. When the brownies are finished cooling, top with homemade caramel sauce and melted bittersweet chocolate. Slice and enjoy!