Today was Devon’s last day at work and we are really going to miss her! To celebrate I wanted to make Devon something delicious, so be warned these brownies are not healthy, but totally worth it – even health coaches get to splurge every once in a while. Good luck at your new job Devon!!!
This recipe is from Prevention RD, one of the few blogs I follow regularly – you should check it out.
***I made these brownies gluten-free but you can use any boxed brownie mix, or see the original recipe and make brownies from scratch 🙂
Turtle Brownies, altered from Prevention RD
1 box Betty Crocker gluten-free brownies (plus ingredients for brownies – eggs and butter)
2/3 cup Nestle chocolate chunks, divided
1/3 cup whipping cream
1/3 cup sweetened condensed milk
8 ounces caramels, wrappers removed
1/2 cup pecans, chopped
Preheat oven to 350º F. Spray an 8″ x 8″ pan with non-stick cooking spray.
Prepare brownies as directed and bake in preheated oven for 18-20 minutes. Do not overcook.
While brownies bake, combine condensed milk and caramels in a sauce pan over medium-low heat. Stir frequently to avoid burning.
Remove brownies from over and cover with melted caramel. Bake an additional 12-15 minutes until caramel is bubbly and slightly browned.
While brownies bake, heat the cream in a saucepan over medium heat. Place the chocolate in a medium bowl. Bring the cream to just a boil. When the cream has come to a boil, remove from heat and pour over chocolate. Whisk until smooth. Let cool slightly before pouring over brownies.
Remove brownies from oven and drizzle with chocolate ganache. Sprinkle with pecans and lightly press into brownies. Refrigerate 2+ hours before serving.
The verdict: These were a hit…I mean, who doesn’t love sugar and chocolate, right? Be sure to eat with caution – these can be addicting!