Smitten moist Scoke Overturn Brownies seeping with pockets of sugar, infused with pecans and umber chips, smothered in the Prizewinning umber frosting and lidded with much brown.  AKA heaven.

If you, similar Patrick, aren't beaten with "turtles," let me swear you that turtle anything are awesome and these Overturn Brownies are beyond impressive!  They are so pleasing that though I had a table of people to talk the leftovers brownies to, they didn't play it.   I embarrassingly present take that Patrick and I ate the full pan of brownies by ourselves.  The full pan.  They are meet so intoxicatingly scrumptious and retard so moist for forever, that my selfish goody structure would not affirm no for an response.  So fitting a evenhandedly warning, with one
snack, you won't be able to say no unless you eff the faculty power of steel.

  • 1 cup butter (2 sticks), melted
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 cup flour
  • ½ teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1¼ cup pecans, roughly chopped, divided
  • ¾ cup Easy Caramel Sauce or store bought, divided
  • ¼ cup mini semi-sweet chocolate chips (may sub regular size)
Chocolate Frosting
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • ¼ cup + 2 tablespoons cocoa powder
  • 2 tablespoons light corn syrup (may substitute honey)
  • 2-3 tablespoons milk
  • 1½ cups powdered sugar, sifted

  1. Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
  2. Brownies: Add butter, sugar and cocoa powder to stand or hand mixer and beat at medium speed for 2 minutes. Add eggs to the batter one at a time, beating after each addition just until incorporated. Beat in vanilla.
  3. In a separate bowl, mix together flour, baking powder, salt and cinnamon then beat into batter just until combined. Add 1 cup semi-sweet chocolate chips and ¾ cups chopped pecans to batter and stir until just combined. Pour batter evenly into pan.
  4. Bake at 350 degrees for 30-35 minutes. Let pan cool on a wire rack for 5 minutes then poke holes all over with the back of a wooden spoon. Pour ½ cup caramel over brownies and spread into holes with a spatula. Refrigerate brownies for one hour or freeze for 30 minutes to let the caramel set. Meanwhile, prepare the Chocolate Frosting.
  5. Chocolate Frosting: Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding additional milk if needed to reach spreading consistency.
  6. Once caramel has set, frost brownies with Chocolate Frosting (you don't have to use all of it but I highly recommend it!). Sprinkle evenly with ½ cup chopped pecans, ¼ cup mini chocolate chips and drizzle with ¼ cup caramel.
  7. You can serve immediately or refrigerate to allow frosting to set and make cutting easier. I LOVE to microwave my brownie serving for 15 seconds or so before devouring.

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