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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Flourless Chocolate Cake

 Flourless Chocolate Cake


Flourless Chocolate Cake

This Flourless Chocolate Cake is a rich, decadent dessert that's naturally gluten-free. With its dense, fudgy texture and deep chocolate flavor, it's perfect for special occasions or a luxurious treat anytime.

Ingredients (Serves 8-10):

  • 8 oz (225g) bittersweet or semisweet chocolate (60-70% cocoa), chopped
  • 1/2 cup (115g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 5 large eggs, at room temperature
  • 1/4 cup (30g) unsweetened cocoa powder, sifted
  • Optional: powdered sugar or cocoa powder for dusting

For serving:

  • Whipped cream, fresh berries, or chocolate ganache (optional)

Instructions:

  1. Prepare the Pan:

    • Preheat your oven to 375°F (190°C).
    • Grease an 8-inch round cake pan and line the bottom with parchment paper. Grease the top of the parchment paper as well.

  2. Melt the Chocolate and Butter:

    • In a heatproof bowl, combine the chopped chocolate and butter.
    • Melt over a double boiler or microwave in 20-second intervals, stirring until smooth. Remove from heat and allow to cool slightly.

  3. Mix Sugar, Salt, and Vanilla:

    • Stir the granulated sugar, salt, and vanilla extract into the melted chocolate-butter mixture.

  4. Add Eggs and Cocoa Powder:

    • Beat the eggs into the chocolate mixture, one at a time, mixing well after each addition.
    • Sift the cocoa powder into the batter and stir until smooth and combined.

  5. Bake the Cake:

    • Pour the batter into the prepared cake pan and smooth the top.
    • Bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly. A toothpick inserted into the center should come out with just a few moist crumbs.

  6. Cool the Cake:

    • Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a plate. Peel off the parchment paper and let it cool completely.

  7. Serve:

    • Dust with powdered sugar or cocoa powder before serving.
    • Optionally, serve with whipped cream, fresh berries, or a drizzle of chocolate ganache.

Tips and Variations:

  • Espresso Boost: Add 1 teaspoon of instant espresso powder to the chocolate mixture to enhance the chocolate flavor.
  • Nutty Twist: Stir in 1/2 cup of finely chopped nuts (e.g., hazelnuts, almonds, or pecans) for added texture.
  • Make Ahead: This cake keeps well for up to 3 days in the refrigerator. Bring to room temperature before serving.

Would you like suggestions for drink pairings or other topping ideas for this cake?


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