How to Make Turtle Brownies
By Dennis Weaver
Convert Ordinary Brownies Into
Extraordinary Brownies.
Extraordinary Brownies.
Includes directions for cutting fancy brownies
These are so good. We call them turtle brownies.
Take fudgy brownies and smother them with caramel frosting and fudge
frosting. Sprinkle them with pecans. The chocolate that you see on
top, that’s curls of chocolate. You can make those with a knife or
vegetable peeler and a bar of chocolate. We also sell chocolate curls
premade and in tubs.
Both our Uncle Bob’s and New York
Brownies are made with gourmet Ramstadt Breda cocoa. With better chocolate, they’re better than what you
get in the store. Uncle Bob’s is fudgier and the New York Brownies are
more cake-like.
But what really makes these brownies
is the frosting. This is the best ready-to-use frosting I’ve ever
found. The caramel is made with caramel, almost melted caramel, and
chocolate is almost like fudge. It’s stiff enough to pipe but a few
seconds in the microwave and it’s pliable enough to spread. It’s a very
glossy, attractive frosting.
Cover the brownies with caramel and
then drizzle swaths of chocolate over the caramel or reverse it and cover the
cake with chocolate and drizzle it with caramel I’ve got a one-inch wide
spatula that I use to spread wide swaths of the contrasting frosting.
We get this frosting from a
wholesaler that sells to fine bakeries and restaurants so you know this has to
be good. If you don’t find it fantastic, we’ll give you your money back.
For
the best presentation, use parchment paper and a cutting board.
To make fancy brownies, line the
pans with parchment paper and slice them on a cutting board. (That saves
cut marks in your expensive bake ware too.)
- Spread shortening across the bottom of the pan and up
the side.
- Press a sheet of parchment paper into the pan.
Press the paper into the creases and corners folding the paper so that it
stays in the corners and doesn’t protrude into the batter. The
shortening will hold it in place.
- Put the batter in the pan and bake.
-
After baking, wait about five minutes and lift the brownie cake from the pan by grasping the edges of the paper. Place the cake on a cooling rack.
- Sandwich the brownie cake between two large cooling
racks. Hold the two racks together and invert the cake so that the
parchment paper is facing up. Peel off the parchment paper so that
the cake can cool.
- Put the rack back on the cake and re-invert it.
- After the cake has cooled, slide it to a cutting
board. Trim the edges with a serrated knife so that you will have
uniform brownies. (The kids will love the cut edges.) Use a
ruler and the point of a knife to measure and mark for cutting. Cut
the brownies into uniform pieces.
A clean, slightly damp blade will
slide better through the cake. Keep a warm, damp cloth handy and wipe the
blade between cuts.
If your brownies are gooey (and
those are the kind that we like), put the brownies in the freezer for an hour
before cutting. A partially frozen cake is easier to slice.
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