It’s been a while since we had a good chat. Chair to chair. What a wild ride it’s been this last September. Events, dinners, and all the good stuff that I just want to put in a mug and drink up all over again.
I’ve spent the majority of my quiet moments soaking up all the knowledge on soufflés. How to make them, what they should look like, proper tips and tricks. I did a little happy dance when they didn’t fall and all my research had paid off. They were raspberry and everything I had imagined they should be.
We also welcomed a new table. As per my Summer Bucket List, it had to be done. It’s grown up and can seat 6, 8 comfortably. I’ll give you deets soon!
I spoke at the Tastemaker conference all about food photography. It was truly memorable and I got to meet some really quality people/bloggers.
My friend Ashley and I put on our eating pants and manifested a Saturday at Feast PDX. Lots of melty Tillamook cheese and plenty of meat at Smoked!
We didn’t end up in a pillow fight, but I did have a pretty epic sleepover with two of my food blogging friends (hey Sam and Erin!). We ate Lardo sandwiches and fell asleep to Eat Pray Love.
I got lost in a humid corn maze with a few of my all-time favorite people and then ended the evening by walking over to the you-pick flowers and filled a bucket. Yes, Flowers are now gracing my house again after a summer hiatus.
Okay, but now we are here: Pecan Pretzel Turtle Brownies. I’ve made them a handful of times. A spontaneous night with friends, a football opener, and more times in-between testing to blog-worthy-perfection. And now, they are ready for you. Ready to turn that oven on to 350 degrees and grease a square pan about it.
Pecan Pretzel Turtle Brownies
A fudgy brownie topped with salty pretzels, caramel, and pecans.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 9–16 1x
Ingredients
1/2 cup butter
1/2 cup chocolate chips, 60% cocoa
2 eggs
3/4 granulated sugar
1/4 cup brown sugar
2/3 cup all purpose flour
1/4 cup cocoa powder
1/4 teaspoon baking soda
1 teaspoon vanilla
|| Toppings ||
2 tablespoons caramel sauce
1/4 cup chocolate chips
1/3 cup pretzels
1/3 cup pecans
Instructions
Preheat the oven to 350 degrees.
In a medium saucepan melt the butter and chocolate chips together until smooth. Remove from heat and let cool slightly.
In a medium-sized bowl, mix the eggs, granulated sugar, and brown sugar. Add the chocolate mixture, flour, cocoa, and baking soda and mix until combined. Stir in vanilla. Pour batter into a greased 8″ x 8″ or 9″ x 9″ baking pan.
Drizzle with caramel sauce and sprinkle with pretzels, pecans and chocolate chips.
Bake in the oven for 25-30 minutes.
