TURTLE FUDGE BOWNIES
These best-ever-brownies are great with or without nuts.
Servings Prep Time
8service 15mins
Cook Time
30mins
Servings Prep Time
8service 15mins
Cook Time
30mins
Ingredients
Brownies
Hot Fudge Frosting
Turtle Topping
Instructions
Brownies
  1. Set up a double boiler with water on medium heat. Once bowl is warm to the touch, add butter and chopped chocolate. Allow to melt for 5-10 mins. Whisk together until smooth. Remove bowl with chocolate to cool countertop and allow to come to body temperature.
  2. Preheat oven to 325f degrees. Grease and flour or parchment-line 10×10 deep square or half sheet tray.
  3. In a separate bowl using a rubber spatula, fold together eggs, sugar, vanilla, and salt until smooth but not aerated.
  4. Add chocolate to the egg mixture and continue folding until it reaches a soft marbled stage.
  5. Sift in flour and fold together until lump free and chocolatey. Pour into pan, smooth out the top and transfer to the middle rack in the oven.
  6. Set a timer for 30 mins, rotate the pan halfway through baking. Check for doneness using a toothpick or tender touch in the center. Surface should be crackled and center firm. Add 5-15 mins of additional bake time if needed. Don’t be afraid to slightly under bake the brownies, they’ll be extra delicious.
  7. Remove when done and allow to cool completely before depanning. Turn out onto a metal rack and back onto a bare sheet tray or platter.
  8. If needed, melt hot fudge and spread across surface of the brownies leaving 1/2 inch border for those crispy edges. Drizzle caramel stripes across using a squeeze bottle or pastry bag. Drag a toothpick across the top to swirl together. Finish with a generous helping of nuts.
Hot Fudge
  1. Combine syrup, sugar, cream, and cocoa powder in a sauce pot set to medium/high heat.
  2. Allow mixture to come to a gentle boil, cook for 6 mins stirring frequently until thickened.
  3. Add chopped chocolate, butter, and salt. Remove from heat. Allow to sit for 4 mins. Whisk or use hand blender until completely smooth. Store in airtight container until ready to use.
  4. For blondie sauce, sub cocoa powder and chocolate with white chocolate and bourbon. Sub half corn syrup with maple.
Recipe Notes

Get creative! Graham crackers, marshmallows, cosmic sprinkles, toffee, freeze dried strawberries, the toppings are endless!