Turtle brownies from One Tin Bakes: Sweet and Simple Traybakes, Pies, Bars and Buns (page 44) by Edd Kimber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute plain flour for wholemeal rye flour.

  • anya_sf on September 16, 2021

    I made 1/2 recipe in an 8"x8" pan; baking time was the same. After chilling, these were definitely the fudgiest turtle brownies I've ever eaten (a good thing). I used semisweet chips, which I prefer over milk. The caramel only needed a few minutes to cool before drizzling. These were delicious and I'm glad I sprinkled them with flaky salt. No one could taste the rye.

  • Zosia on May 28, 2021

    Family really enjoyed these rich and delicious brownies. I used rye flour and the full amount of caramel. I had some trouble making the caramel as it took a long time to melt the candy into the cream...so long, it was almost too thick to drizzle once it cooled.

  • Kinhawaii on March 26, 2021

    Scrumptious & fudgey! Not sure if this is the correct adjustment but used 5 large American eggs, but they do have a nice dense texture. Had about a third of the caramel left over so you could probably coat the whole thing if you don’t just want a drizzle. My milk chocolate chips were big so added a few more bittersweet ones. Didn’t have rye so used the same weight of regular flour. Definitely a repeat.

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