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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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Kevin s Sinful Chocolate Fondants

 Kevin's Sinful Chocolate Fondants


Kevin's Sinful Chocolate Fondants

These Sinful Chocolate Fondants (also known as molten lava cakes) are an indulgent, gooey dessert with a rich chocolate center that melts out as you cut into them. This recipe is perfect for chocolate lovers who crave a decadent treat.

Ingredients (Serves 4):

  • 4 oz (115g) bittersweet or semisweet chocolate (60-70% cocoa), chopped
  • 1/2 cup (115g) unsalted butter, plus extra for greasing
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup (30g) all-purpose flour
  • Optional: 4 small squares of chocolate (for the molten center)
  • Powdered sugar, for dusting

For serving:

  • Whipped cream, fresh berries, or a scoop of vanilla ice cream

Instructions:

  1. Prepare the Ramekins:

    • Preheat your oven to 425°F (220°C).
    • Grease 4 individual ramekins (6 oz each) with butter, then lightly dust them with flour or cocoa powder. Tap out the excess.

  2. Melt Chocolate and Butter:

    • In a heatproof bowl, melt the chopped chocolate and butter together over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Let it cool slightly.

  3. Whisk Eggs and Sugar:

    • In a separate mixing bowl, whisk together the eggs, egg yolks, granulated sugar, vanilla extract, and salt until the mixture is thick and pale.

  4. Combine the Mixtures:

    • Slowly whisk the melted chocolate into the egg mixture until fully combined.
    • Fold in the flour until smooth.

  5. Fill the Ramekins:

    • Divide the batter evenly between the prepared ramekins. If you like, place a small square of chocolate in the center of each ramekin for an extra molten center.

  6. Bake:

    • Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are firm but the center remains soft and slightly jiggly.

  7. Cool and Serve:

    • Let the fondants cool for 1-2 minutes, then carefully run a knife around the edges to loosen them. Invert the ramekins onto serving plates and gently lift them off.
    • Dust with powdered sugar and serve with whipped cream, fresh berries, or a scoop of ice cream.

Tips and Variations:

  • Molten Center: The key to the molten center is not overbaking the fondants. The center should still jiggle slightly when you tap the ramekin.
  • Flavor Variations: You can add a tablespoon of liqueur (e.g., Grand Marnier or Baileys) to the batter for a different flavor twist.
  • Make Ahead: You can prepare the batter in advance and refrigerate the filled ramekins. When ready to bake, increase the baking time by a couple of minutes.

Would you like tips on plating or pairing drinks with this dessert?

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