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Red Kite Candy Turtle Brownies

I have to admit, it is fun baking with Red Kite Candy caramels. I'm always assured I'm going to get that deep, rich, caramel flavor you don't get with most caramels. We cook ours low and slow to build a rich caramel flavor.

This recipe comes from one of my many treasured "Gourmet" back issues. Many of my go-to recipes are from "Gourmet". Still miss it!

I've substituted Red Kite which were not in the original recipe. This brownie gives you three in one: dense fudgy brownie, gooey caramel, and toasted pecans.

Red Kite Candy Turtle Brownies

For brownie layer:

All purpose flour

¾ cup plus 2 T

Baking powder

¼ t

Salt

½ t

Semisweet chocolate, chopped

4 oz

Unsweetened chocolate, chopped

1 oz

Unsalted butter

1 stick (½ cup)

Brown sugar

1 cup packed

Vanilla

1 t

Eggs

2

For caramel-pecan layer:

Red Kite Candy Caramel

8 oz (any flavor)

Pecans

1 ½ cup (toasted)

Garnish: Melted semisweet chocolate

Preheat oven to 350F Degrees

Butter and flour 9-inch square baking pan-knock out excess flour

Brownie Layer:

Whisk flour, baking powder, and salt in small bowl

Melt chocolates and butter in 2 qt. pan over low heat-stirring until smooth. Remove from heat. Cool to lukewarm, then stir in brown sugar and vanilla. Add eggs 1 at a time-beating with a wooden spoon after each addition until mixture is glossy and smooth.  Add flour mixture and stir until just combined.

Spread batter in pan and bake in middle of oven until a tester comes out clean-30-35 minutes. Cool completely.

Caramel-Pecan Layer:

In microwave, melt 8 oz (use Red Kite Candy Baking Block) with 2 T of milk or heavy cream at 50% for 20-30 second intervals. Stir together till spreading consistency. Add pecans and pour over cooled brownie layer-spread evenly. Cool completely.

Garnish:

Spoon melted chocolate into small sealable plastic bag/seal, forcing out excess air. Squeeze chocolate into 1 corner-then cut a tiny slice off corner. Squeeze chocolate decoratively over brownies.

Chill brownies for at least 4 hours. Cut while chilled and remove from pan while still cold.

I must admit I like these better on the 2nd, 3rd, or 4th day...

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The Newyork Times Good Food Award 2015 Yankee New England

I have to admit, it is fun baking with Red Kite Candy caramels. I'm always assured I'm going to get that deep, rich, caramel flavor you don't get with most caramels. We cook ours low and slow to build a rich caramel flavor.

This recipe comes from one of my many treasured "Gourmet" back issues. Many of my go-to recipes are from "Gourmet". Still miss it!

I've substituted Red Kite which were not in the original recipe. This brownie gives you three in one: dense fudgy brownie, gooey caramel, and toasted pecans.

Red Kite Candy Turtle Brownies

For brownie layer:

All purpose flour

¾ cup plus 2 T

Baking powder

¼ t

Salt

½ t

Semisweet chocolate, chopped

4 oz

Unsweetened chocolate, chopped

1 oz

Unsalted butter

1 stick (½ cup)

Brown sugar

1 cup packed

Vanilla

1 t

Eggs

2

For caramel-pecan layer:

Red Kite Candy Caramel

8 oz (any flavor)

Pecans

1 ½ cup (toasted)

Garnish: Melted semisweet chocolate

Preheat oven to 350F Degrees

Butter and flour 9-inch square baking pan-knock out excess flour

Brownie Layer:

Whisk flour, baking powder, and salt in small bowl

Melt chocolates and butter in 2 qt. pan over low heat-stirring until smooth. Remove from heat. Cool to lukewarm, then stir in brown sugar and vanilla. Add eggs 1 at a time-beating with a wooden spoon after each addition until mixture is glossy and smooth.  Add flour mixture and stir until just combined.

Spread batter in pan and bake in middle of oven until a tester comes out clean-30-35 minutes. Cool completely.

Caramel-Pecan Layer:

In microwave, melt 8 oz (use Red Kite Candy Baking Block) with 2 T of milk or heavy cream at 50% for 20-30 second intervals. Stir together till spreading consistency. Add pecans and pour over cooled brownie layer-spread evenly. Cool completely.

Garnish:

Spoon melted chocolate into small sealable plastic bag/seal, forcing out excess air. Squeeze chocolate into 1 corner-then cut a tiny slice off corner. Squeeze chocolate decoratively over brownies.

Chill brownies for at least 4 hours. Cut while chilled and remove from pan while still cold.

I must admit I like these better on the 2nd, 3rd, or 4th day...

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