I’m a chocolate lover. I know many of you are with me. To honor that love I really wanted to create a decadent properly chocolatey Christmas cookie. I sort of failed, I sort of succeeded: instead of a cookie I bring you Double Chocolate Turtle Brownies. I know they aren’t a cookie, but this is a true chocolate lovers delight.
I made several batches while developing this recipe, both in cookie form and brownie form , and cookies just do this ingredient combination a disservice. The cookies became too dry and crisp which was such a shame to do to all that chocolate especially because the brownie form of this desert is chewy and soft with that perfect crumbly top. (Ooohh and boy is it crumbly. I couldn’t get them to stay neat for photos for the life of me! ) Plus the ooey gooey caramel just worked better nestled in a nice thick brownie anyway. And pecans taste good in everything… so… we have to use our ingredients to achieve the best result possible right? Brownies it is everyone! Maybe you’ll get a cookie from me next year. So if you really have to have cookies… call this a bar cookie and make it anyway.
P.S. Use some of those cool red and green chocolate chips and this brownie looks super festive!
- 8 tablespoons butter
- 3/4 cup sugar
- 2 eggs
- 1/3 cup flour
- 1/4 cup unsweetened coco
- 1 teaspoon baking powder
- 1 and 1/2 teaspoon vanilla extract
- 1/2 cup pecans
- 6 oz semi sweet chocolate chips
- 6 oz of a dark chocolate bar coarsely chopped
- 4 oz of chewy caramel candies chopped into small pieces.
- 1. Preheat oven to 325*. Grease a 8x8 clear glass pan well. In the bowl of a large stand mixer cream butter and sugar.
- 2. Add eggs, flour, coco, baking powder, and vanilla, mix until blended well, stopping occasionally to scrape down the sides of the gown with a rubber spatula.
- 3. Add the pecans, chocolate chips, and caramels, mix until incorporated.
- 4. Pour the brownie mixture into the prepared pan and bake at 325* in the center rack for 40 min. Cook time may vary for a dark or metal pan. Allow brownies to cool totally before trying to slice. Best served warm.