Reviewed: Sep. 16, 2006

My family could hardly wait for these to come out of the oven. I too had to let them cook a little longer but they were well worth the wait!

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momof3kiddos

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Reviewed: Mar. 1, 2006

I made these brownies for my book group and everyone loved them. They were so chewy and sinfully good. They still talk about them!

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angelhart322

Cooking Level: Intermediate

Living In: Millington, Tennessee, USA

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Reviewed: Feb. 19, 2006

I followed this recipe perfectly, and I came up with one very large dish of sticky caramel and heated cake batter. I give it a two because, even though it didn't cook, the batter-caramel tasted fantastic over ice cream. ^_^;

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Stangel Childe

Cooking Level: Intermediate

Home Town: Sandy, Oregon, USA

Living In: Mcminnville, Oregon, USA

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Reviewed: Dec. 23, 2005

great concept but if you are going to use a mix why not use actual brownie mix? these tasted more like cake than a brownie. Also required much more baking time than specified. I would NOT make this again but will try the method using BROWNIE mix!

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MUFFINTREE

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Reviewed: Dec. 16, 2005

These are awesome-rich and gooey!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 22, 2005

It was more the consistency of pudding rather than a brownie. Maybe the brownie part needed to bake longer, I don't know. The flavor was good though.

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sdictos

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Reviewed: Apr. 28, 2005

I had to make some adjustments in the baking time, but other than that I followed this recipe to the T and these came out great. I ended up baking them for about 10 minutes longer on the last baking, and the brownie part actually came out the perfect brownie texture. The caramel and chocolate center melted great and stayed right in the middle without blending with the bottom layer of brownie, and the whole thing tasted great.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Dec. 22, 2004

14 oz is too much. I cut it in half and it was much better.

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TINYTITUS

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Reviewed: Dec. 3, 2004

These were too gooey for my liking. The bottom brownie was wet even days after removing from the oven. If I were to make it again, I think I'd let the first layer cool before adding the top layers as it might prevent the caramel from mixing with the cake part and keeping it so wet and messy.

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Karin

Cooking Level: Intermediate

Home Town: Pitt Meadows, British Columbia, Canada

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Reviewed: Oct. 2, 2004

This was loved my whole family! Fairly easy to make.

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AISLEYBABY

Cooking Level: Beginning

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Reviewed: Sep. 17, 2004

This is an older recipe that uses german chocolate cake mix instead. It seems to turn out better. Also the recipe calls for pecans.

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ASHY02

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Reviewed: Aug. 20, 2004

ooey, gooey, and the perfect base for an indulgent brownie sundae!

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MEGAN83

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Reviewed: Apr. 30, 2004

Wonderfully gooey. A hit with the family!

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mmgust

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2004

Everyone ate them up! But I found the carmel layer to be difficult in more than one way. They also were very guweey and messy if not kept cold.

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Cornpop

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Feb. 24, 2004

This was such a deception! I was skeptical about using a cake mix for a brownie recipe but I decided to go ahead anyway and try it. If you want a fluffy cake cut in half with a turtle center, then this recipe is for you. To me, a brownie should not have volume and should not have a cake consistency.

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TOI_LOUIE

Cooking Level: Intermediate

Home Town: Fremont, Ohio, USA

Living In: Hamburg, New York, USA

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Reviewed: Feb. 19, 2004

Was an instant hit here! Definitely a chocolate lovers dream.

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ANGIEBABEE7

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Reviewed: Dec. 16, 2003

Great recipe!! Found the cake mixture to be rather thick and hard to deal with. But tasted great and a favorite!

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KASEY7875

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Reviewed: Dec. 6, 2003

These were absolutely awesome! I've made these 2 years in a row! We don't refrigerate them afterwards and they stay soft and gooey for a few days, but you probably won't need that long!

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PANIELI

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Reviewed: Aug. 30, 2003

awesome !! and easy !!!

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mpskds

Cooking Level: Expert

Home Town: East Aurora, New York, USA

Living In: Derry, New Hampshire, USA

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Reviewed: Jun. 7, 2003

My Mom has been making these since I was a kid. Her recipe varies slightly - 1/2 c. of the milk with the carmels will make it smoother, she always used German Chocolate cake mix (the best), 3/4 c. of butter and only 1/3 c. of milk in the mix, and 1cup walnuts instead of pecans. Fantastic! I tried it with yellow cake mix and that was really good too.

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OMOBELLE

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Caramel Turtle Brownies

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