Turtle Brownies for a Total Cutie

Every year, my department at work has a Thanksgiving Potluck, and every year I get the honor of bringing dessert. 2009 was no exception, and this time I wanted something totally rich and gooey and awful for you that everyone would possibly hate me for (because it's so good, but SOOOOOO BAD). When I announced that I would be making Turtle Brownies, one of my co-workers commissioned me to make an extra batch for her to take home, and so being the good friend I am, I did.

This is where it gets hilarious. She took home the brownies and put them away in the fridge, saving them for the weekend. Well that night she woke up to go get some water, when she found her 5-year-old, sprawled out on the couch, with the now empty brownie pan by his side, and crumbs around his mouth. He was completely passed out. Yes, her 5-year-old had just demolished an entire tray of turtle brownies, and food coma'd.

So this year, for his 6th birthday, my co-worker has commissioned me to make him his very own tray of Turtle Brownies. How could I say no to that little guy?!

I've adapted a recipe I found at Kitchen Bouquet. Here is what you need:

1/2 cup butter
1 4oz bar of good dark chocolate
1 cup sugar
3 eggs, beaten
2 teaspoons vanilla
1/4 teaspoon salt
3/4 cup flour
1/2 cup bittersweet or semi sweet chocolate chips or chunks
1 cup slivered almonds
1 can of Sweetened Condensed Milk

We're going to turn that SCM into Dulce De Leche, and you can find out how to do that here.

Now follow the instructions:

1. Melt butter and chocolate together. Stir in brown sugar, eggs and vanilla, mix well.
2. Add salt, flour and chocolate chips. Stir to combine.
3. Pour half of the batter into a greased 9 inch square pan.
   
4. Bake at 325 degrees F. for 15 minutes.
5. Remove from oven and spread Dulce de Leche evenly over top, then sprinklealmonds over the top. Spoon remaining brownie batter on top and smooth it out.
6. Return to oven and bake for about another 25 minutes.
7. Remove from oven, cool and cut into squares. Serve at room temperature or chilled.

And beware of sticky little fingers! :)

xoxo
Allison