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Turtle Fudge Chocolate Brownies
Description Turtle Fudge Chocolate Brownies
Makes 35 2-inch brownies


1/2 pound (1 cup) unsalted butter softened
1/4 cup sour cream
4 large eggs
1 1/2 cups granulated sugar
1 teaspoon vanilla sugar
1 teaspoon coffee extract
3/4 cups all-purpose flour, sifted
1/2 teaspoon salt
8 ounces semisweet chocolate chopped
1/2 cup chopped pecans toasted & 35 whole pecans
1/2 cup caramel sauce


For the Caramel:
1 cup sugar
1/3 cup water
2 tsp lemon juice

For The Sauce:
1/2 cup heavy cream
2 Tsp. vanilla extract
½ cup semi-sweet chocolate

Adjust a rack to the center of the oven. Preheat the oven at 350 degrees. Lightly grease a l5x13x2 inch jellyroll pan and line with foil. Butter and dust with cocoa. Cut the chocolate into chunks. Melt the chocolate and butter in top of a double boiler over simmering water. Stir until smooth. In a large bowl beat the eggs and sugar, beat until creamy. Stir in the cooled chocolate, sour cream, vanilla and coffee extract. Add flour and salt and mix only until incorporated. Add chopped pecans. (Reserve whole for decoration) Spread in the prepared pan. Bake for 45 minutes or until a toothpick comes out almost clean Remove from pan and cool completely. Spread chocolate caramel sauce over the top and decorate with whole pecans. Cut into desired portions and serve. Blend the sugar, lemon juice and water in a heavy bottom pan. Brush down the sides of the pan and bring to a boil, continuing to brush down the sides as required. As soon as it begins to color to red brown, remove the pan from the heat. Stir in the chopped chocolate and then cream, salt and vanilla. Yield: 1 cup


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Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

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