Faced with yet another big snow storm and a lot of time indoors, I decided to try a recipe I'd been eyeing for while. The recipe, from Ghirardelli, was for caramel turtle bars. Out of circumstance, and preference, I made these into mocha turtle brownies, using a combination of mocha cocoa and espresso powder. In the end I had really dark, fudgy, chocolatey, chewy, nutty bars that work equally well with coffee or a big glass of milk.
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