Appears in Cook's Country February/March 2005
As good as plain chocolate brownies are, we wanted brownies sturdy enough to be topped and flavored with a variety of options.
The brownie batter in this “turtle” brownie recipe produces a bar delicious on its own, but sturdy enough to stand up to a quick caramel sauce laced with corn syrup and studded with nuts. Adding baking powder to this pecan pie brownie recip...