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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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Squidgy Chocolate Cake

Squidgy Chocolate Cake


Squidgy Chocolate Cake

This Squidgy Chocolate Cake is rich, fudgy, and decadent, perfect for chocolate lovers. It’s dense and moist with a slightly gooey center, making it an irresistible treat for any occasion.

Ingredients (Serves 8-10):

  • 7 oz (200g) dark chocolate (60-70% cocoa), chopped
  • 1 cup (225g) unsalted butter, cubed
  • 1 1/4 cups (250g) granulated sugar
  • 4 large eggs
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.

  2. Melt the 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. Set aside to cool slightly.

  3. Mix the Batter:

    • In a large bowl, whisk together the eggs and sugar until the mixture is pale and thick. Stir in the vanilla extract and salt.
    • Gradually pour the melted chocolate mixture into the egg mixture, whisking until smooth.

  4. Add Dry Ingredients:

    • Sift the flour and cocoa powder into the chocolate mixture and gently fold until just combined. Be careful not to overmix.

  5. Bake the Cake:

    • Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft and wobbly.
    • A toothpick inserted near the center should come out with moist crumbs but not wet batter.

  6. Cool and Serve:

    • Allow the cake to cool completely in the pan before removing. The cake will sink slightly in the middle as it cools—that’s what gives it its "squidgy" texture.
    • Dust with powdered sugar or cocoa powder and serve with whipped cream, vanilla ice cream, or fresh berries.

Tips and Variations:

  • Extra Gooey: Bake for slightly less time if you prefer a gooier center.
  • Nutty Addition: Fold in 1/2 cup of chopped nuts, such as hazelnuts or walnuts, for added texture.
  • Gluten-Free Option: Replace the flour with almond flour or a gluten-free flour blend.
  • Make Ahead: This cake tastes even better the next day. Store it in the refrigerator and bring it to room temperature before serving.

Would you like recommendations for pairing this cake with beverages or sauces?

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