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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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Ooey and Gooey Double-Baked Chocolate Cake

 Ooey and Gooey Double-Baked Chocolate Cake


Ooey and Gooey Double-Baked Chocolate Cake

This Ooey and Gooey Double-Baked Chocolate Cake is a decadent dessert with a soft, gooey center and a rich, chocolatey crust. Perfect for special occasions or anytime you crave a molten chocolate treat!

Ingredients (Serves 8):

For the cake:

  • 8 oz (225g) bittersweet or semisweet chocolate, chopped
  • 1/2 cup (115g) unsalted butter, plus extra for greasing
  • 4 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For serving:

  • Powdered sugar for dusting
  • Optional: whipped cream, fresh berries, or a scoop of vanilla ice cream

Instructions:

  1. Preheat Oven:

    • Preheat your oven to 375°F (190°C). Grease an 8-inch springform pan and line the bottom with parchment paper.

  2. Melt Chocolate and Butter:

    • Combine the chopped chocolate and butter in a heatproof bowl. Melt over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.

  3. Whisk Eggs and Sugar:

    • In a large mixing bowl, whisk the eggs and sugar together until pale, thick, and creamy. This can be done by hand or with an electric mixer.

  4. Combine Ingredients:

    • Gradually whisk the melted chocolate into the egg mixture. Stir in the vanilla extract.
    • Gently fold in the flour and salt until just combined.

  5. First Bake:

    • Pour half of the batter into the prepared pan. Bake for 15-18 minutes, or until the edges are set but the center remains slightly underbaked.
    • Remove from the oven and let cool for 10 minutes.

  6. Add Remaining Batter:

    • Spread the remaining batter evenly over the cooled cake. This layer will remain soft and gooey after the second bake.

  7. Second Bake:

    • Bake for an additional 10-12 minutes, or until the edges are firm but the center jiggles slightly when gently shaken.

  8. Cool and Serve:

    • Allow the cake to cool for at least 15 minutes before removing the springform ring.
    • Dust with powdered sugar and serve warm with your favorite toppings.

Tips and Variations:

  • Individual Servings: Divide the batter into ramekins or a muffin tin for personal-sized cakes. Adjust the baking time to 8-10 minutes per bake.
  • Boozy Kick: Add 1-2 tablespoons of liqueur (e.g., Baileys, Kahlúa, or Grand Marnier) to the batter.
  • Nutty Twist: Stir in 1/4 cup of finely chopped toasted nuts, such as hazelnuts or pecans, for added texture.

Would you like suggestions for drink pairings or ideas for presentation?

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