Monday, September 05, 2005

Swirled Turtle Brownies

I noticed a new product the other day in the baking aisle of my local grocery store. Nestle Swirled Milk Chocolate & Caramel Morsels. I automatically checked the package for recipes. There was the standard Tollhouse cookie recipe using these morsels instead of the usual semi-sweet chocolate morsels and a recipe for Swirled Turtle Brownies. It called for caramel sauce. I love caramel almost as much as I love chocolate so I grabbed a bag of Swirled Milk Chocolate & Caramel morsels and a jar of caramel sauce and headed home to bake.
At first, I thought this was going to be one of those recipes that doesn't work. The batter was so stiff, it was virtually impossible to spread it in the pan. I resorted to using a knife dipped in water. With a lot of effort, I managed to spread the batter more or less evenly in the pan. When it came out of the oven, the brownie portion appeared to have cooked perfectly.
Then I tried to "drizzle" the caramel sauce artistically. It all ran together forming a caramel glaze. The recipe on the package said to drizzle before cutting. When I checked the website (Nestle VeryBestBaking.com), it said you could drizzle the caramel sauce either before or after cutting. I was pleased to see that their picture looked no more appetizing than mine.
The taste, however, is wonderful despite the brownie portion being a bit dry for my tastes. I think the next time I make this, I will use my very own "OldRoses Melt In Your Mouth Brownies" recipe.
Verdict: Yum! This one's a keeper.
Swirled Turtle Brownies
(Source: the back of the morsels package)

1 1/3 cups all-purpose flour

3/4 cup Nestle Toll House Baking Cocoa

1/2 tsp baking soda

1/4 tsp salt

3/4 cup ( 1 1/2 sticks) butter, softened

1 1/2 cups packed brown sugar

2 tsp vanilla extract

2 large eggs

1 2/3 cups (10-oz pkg) Nestle Toll House Swirled Milk Chocolate & Caramel Morsels, divided

1 cup chopped pecans, divided

1/3 cup caramel sauce

Preheat oven to 325F. Grease 13 x 9-inch baking pan.

Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 3/4 cup Swirled Morsels and 1/2 cup nuts. Spread into prepared baking pan. Sprinkle remaining Swirled Morsels and remaining nuts over top.

Bake for 25 to 30 minutes or until toothpick inserted 2 inches from outer edge comes out clean. Cool completely in pan on wire rack. Drizzle with caramel sauce before cutting into squares.

Makes 20 brownies

Recycle: vanilla extract bottle

Compost: eggshells

2 comments:

Judith said...

If I weren't lazy tonight I would whip this recipe up. Sounds & looks good to me. I love your recycle & compost info! Bon appetit!

OldRoses said...

Thanks Judith! Recycling is mandatory here in NJ and as a gardener, I always think in terms of compost (free fertilizer!). Isn't it amazing that something as simple as cooking can be an opportunity to help the environment? Kermit had it all wrong. It's EASY being green!