Find your way into your sweetie’s heart with these Heart Turtle Brownies!
You know why I like Valentine’s Day? Because I get to spend it with my sweet sweet, love Ben. He is seriously the best husband around. Through thick and thin, he has been there for me. Through my good days and my ugly days. Ben, I love you.
I also like Valentine’s Day for some other obvious reasons. Not so much the flowers. I mean, I like flowers. But let’s be honest, it’s all about the chocolate.
I’ve had the idea to make these Heart Turtle Brownies for a long time – take the best brownie recipe that I am utterly in love with, then take Tammy’s best soft caramel recipe, that I am also utterly in love with, and make a wonderful marriage of chocolately caramely goodness, and throw some cute little pecan hearts on top.
I can even do these justice with my explanation. Just trust me. They are AMAZING. My biggest problem is quantity control. It’s a real problem folks, when you are addicted to chocolate.
Love people, love these brownies, love the world! K?
Valentine's Day Heart Turtle Brownies (Caramel & Pecan)
- 4 ounces fine-quality dark chocolate 70%, I like Amano Guayas or Ocumare, chopped
- 6 tablespoons unsalted butter cut into small pieces
- ¾ cup sugar
- 1 teaspoon vanilla
- 2 eggs
- ½ teaspoon salt
- ½ cup unbleached all-purpose flour
- ½ cup semi-sweet or dark chocolate chips I like Guittard extra-dark, optional
- 2 ounces to 4 soft caramels you may use our favorite soft caramel recipe here, and keep temperature the same for a firmer caramel, or reduce by about 4 degrees F for a softer caramel., cut into small bits
- 18 pecan halves
Preheat oven to 350 degrees.
Butter and flour an 8x8 square baking pan.
In a medium saucepan, combine fine-quality dark chocolate and butter. Melt over low heat, stirring frequently, until completely melted and smooth. Remove from heat.
Allow mixture to cool for about 3 minutes, then add sugar and vanilla and whisk until combined.
Add eggs, one at a time, whisking well after each addition. Mixture should be smooth and glossy.
Stir in salt and flour until combined.
Stir in chocolate chips until evenly distributed. (optional)
Pour half of batter into pan and spread evenly.
Get caramel pieces and spread evenly across surface of batter.
Cover caramel with remaining batter.
Get pecan halves and create a heart shape for each brownie, overlapping the bottom tips and pressing slightly into the batter.
Bake for 30-33 minutes, or until toothpick comes out with crumbs (not goo).
Cool brownies completely before cutting into squares.
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