Convert Ordinary Brownies Into
Extraordinary Brownies.

Includes directions for cutting fancy brownies

These are so good.  We call them turtle brownies.  Take fudgy brownies and smother them with caramel frosting and fudge frosting.  Sprinkle them with pecans.  The chocolate that you see on top, that’s curls of chocolate.  You can make those with a knife or vegetable peeler and a bar of chocolate.  We also sell chocolate curls premade and in tubs.

Both our Uncle Bob’s and New York Brownies are made with gourmet Ramstadt Breda cocoa.  With better chocolate, they’re better than what you get in the store.  Uncle Bob’s is fudgier and the New York Brownies are more cake-like.

Use this link to save money on the brownie mixes > >

But what really makes these brownies is the frosting.  This is the best ready-to-use frosting I’ve ever found.  The caramel is made with caramel, almost melted caramel, and chocolate is almost like fudge.  It’s stiff enough to pipe but a few seconds in the microwave and it’s pliable enough to spread.  It’s a very glossy, attractive frosting.

Cover the brownies with caramel and then drizzle swaths of chocolate over the caramel or reverse it and cover the cake with chocolate and drizzle it with caramel  I’ve got a one-inch wide spatula that I use to spread wide swaths of the contrasting frosting.












We get this frosting from a wholesaler that sells to fine bakeries and restaurants so you know this has to be good.  If you don’t find it fantastic, we’ll give you your money back.

For the best presentation, use parchment paper and a cutting board.

To make fancy brownies, line the pans with parchment paper and slice them on a cutting board.  (That saves cut marks in your expensive bakeware too.)

  1. Spread shortening across the bottom of the pan and up the side.
  2. Press a sheet of parchment paper into the pan.  Press the paper into the creases and corners folding the paper so that it stays in the corners and doesn’t protrude into the batter.  The shortening will hold it in place.
  3. Put the batter in the pan and bake.
  4. After baking, wait about five minutes and lift the brownie cake from the pan by grasping the edges of the paper.  Place the cake on a cooling rack.

  5. Sandwich the brownie cake between two large cooling racks.  Hold the two racks together and invert the cake so that the parchment paper is facing up.  Peel off the parchment paper so that the cake can cool.
  6. Put the rack back on the cake and re-invert it.
  7. After the cake has cooled, slide it to a cutting board.  Trim the edges with a serrated knife so that you will have uniform brownies.  (The kids will love the cut edges.)  Use a ruler and the point of a knife to measure and mark for cutting.  Cut the brownies into uniform pieces.

A clean, slightly damp blade will slide better through the cake.  Keep a warm, damp cloth handy and wipe the blade between cuts.

If your brownies are gooey (and those are the kind that we like), put the brownies in the freezer for an hour before cutting.  A partially frozen cake is easier to slice.

Get parchment paper here > >

See the extra large racks that we use in our test kitchen > >

Those who are interested in turtle brownies may also be interested in:

5 Easy Ways to Dress Brownie Desserts – Easy Weeknight Desserts > >