Turtle brownies, deconstructed!

I tend to judge the success of my recipes by the speed at which the final product disappears.  These brownies were gone in a day. (And J.J. asked me to make more!) They are rich, moist, and taste even better with ice cream!

Unfortunately, the very ingredients that make these brownies so darn good are also ingredients that put it on the banned list.  My turtle brownies are high in fat (butter), and sugar, and they taste like it!.  They also require lots of eggs to give the brownies "rise."  Fortunately, one or more of these ingredients can be reduced or replaced without significantly affecting the final product. 

While some of the ingredient substitutions I suggest may seem a little strange, they work.  However, some of the substitutions may require a change in baking temperature or total baking time. Please read the recipe carefully to ensure that you wind up with a properly baked pan of brownies!

These brownies also freeze well.  Wrap squares individually in plastic wrap, place in a freezer container, and freeze.  When you are ready to indulge, simply remove one or more brownies from the freezer and let them thaw for an hour.

Jane's decadent turtle brownies

2 c. brown sugar

1 ¼ c. dark cocoa powder

½ c. melted butter

4-5 large eggs

½ c. flour

1 TB. vanilla

2 tsp. espresso  powder

Optional:  2 tsp. cinnamon

Optional:  1 TB. Kahlua

½ tsp.  Kosher salt

½ tsp. Baking powder

½ c. caramel sauce

½ c. chocolate chips

½ c. chopped walnuts
powdered sugar for garnish

Preheat the oven to 300 degrees.  Grease a square brownie pan, and set aside.

In a large bowl, mix together all of the ingredients except for the caramel sauce, chips, and nuts.  If the mixture is too thick, add another egg.  Pour into the prepared brownie pan.

In a separate bowl, mix together the caramel sauce, nuts, and chocolate chips.  Drop spoonfuls  of the mixture on top of the brownie batter.  Lightly push it down into the batter.

Bake at 300 degrees for 30-35 minutes, until an inserted toothpick comes out clean.  Let cool, sprinkle with powdered sugar, and serve with vanilla or mocha ice cream.

Jane's turtle brownies, deconstructed

2 c. brown sugar

>Health alert:  This recipe is high in sugar.  If sugar presents a dietary concern, the brown sugar may be replaced with one cup of Splenda brown sugar blend, or one half of the brown sugar may be replaced with ½ cup of Splenda.

>Ingredient alert:  A total replacement of the sugar may not only affect the texture, but also the moisture, in the brownies.  Replacing only half of the sugar works best.  But if total replacement is required, decrease the baking temperature, as well as the baking time.  However, increasing the fat in the brownie mixture by two tablespoons will also address the problem.

1 ¼ c. dark cocoa powder

½ c. melted butter

>Fat alert:  Butter is pure fat, and contributes not only to the flavor, but also the moistness of the brownies.  The best substitute for the butter appears to be prune puree.  Replace the butter with ¼ cup.   (I think baby food has the best consistency and color for brownies.) ) You can also replace half the butter with 1/8 cup of the prune puree.  Other possible substitutes include 1/2 cup of margarine, vegetable oil,  yogurt (try vanilla for extra flavor), applesauce, mashed avocados, or a comparable amount of silken tofu.

>Ingredient alert:  Replacing the butter in this recipe will have an impact on the texture and moisture.  It is recommended that the baking temperature be reduced by 25 to 50 degrees.  If replacing the butter with prune puree, decrease the baking time.  If replacing the butter with avocados, increase the baking time.  In both cases, monitor the brownies carefully to prevent under or over-baking.  

 4-5 large eggs

>Health alert:  If whole eggs present a health concern, they can be replaced with 8-10 egg whites, a comparable amount of a commercial egg substitute, or 2 TB. corn starch and 2 TB. water for each egg. 

>Ingredient alert:  Eggs are the leavening agent in this recipe.  They make the brownies rise, giving them a lighter consistency.  It may be necessary to add more baking powder, or use a self-rising flour, to accomplish the same effect.

½ c. flour

>Health alert:  If white flour presents a health concern, consider replacing it with gluten-free, almond, hazelnut, buckwheat, tapioca, or white bean flour.  NOTE:  Almond or hazelnut flour are ground nuts, in very significant amounts.  If you have any sensitivity to nuts, replace the white flour with other choices.

>Ingredient alert:  Buckwheat and white bean flour will rise less than the other possible replacements.  You may need to increase the amount of baking powder.

1 TB. vanilla

2 tsp. expresso  powder

Optional:  2 tsp. cinnamon

Optional:  1 TB. Kahlua

½ tsp.  kosher salt

½ tsp.  baking powder

½ c. caramel sauce (I use Pampered Chef or Smucker’s.)

>Health alert: Caramel sauce is very high in sugar.  There are reduced and no sugar options available. However, read the labels carefully.  Less sugar usually translates into higher fat and/or salt!

>Fat alert:  Caramel sauce can also be high in fat.  Again, reduced or no-fat options are available.  However, reduced fat in an ingredient often translates into more sugar, and other bad stuff.  Read the labels carefully!

½ c. chocolate chips

.>Health alert: Chocolate chips can be high in sugar.  Reduced or no-sugar options are available. (Check out the no-sugar chips at Nuts.com.) Chocolate chips can also be replaced with cocoa nibs. However, cocoa nibs are very high in fat!

>Fat alert:  Read the labels of any reduced sugar chocolate chips carefully.  Reduced sugar can translate into increased fat, salt, and other artificial products. 

½ c. chopped walnuts

>Health alert:  If nuts are a concern, any crunchy substitute will work.  Try Rice Krispies, or crushed ramen or chow mien noodles.

(Follow the instructions above.)