Turtle Brownie Parfiat Recipe
Make Turtle Brownie Parfiat Recipe in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie Layer
Caramel Sauce (Turtle Caramel)
Candied Pecans
Chocolate Ganache
Whipped Parfait Cream
Finishing & Assembly
Method
Brownie Layer
- 1
Preheat & prepare pan
Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper leaving an overhang for easy removal; lightly grease if desired.
- 2
Make batter
In a medium bowl, whisk together melted butter and granulated sugar until smooth. Add the eggs one at a time, whisking until incorporated, then whisk in vanilla. Sift in cocoa powder, flour and salt and fold gently until combined. Stir in semisweet chocolate chips if using.
- 3
Bake
Spread batter into prepared pan in an even layer. Bake 18–22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
- 4
Caramel Sauce (Turtle Caramel)
- 5
Make caramel
In a medium heavy-bottomed saucepan, add granulated sugar and water. Stir gently to moisten sugar, then cook over medium heat without stirring. Swirl the pan occasionally until the sugar dissolves and turns a deep amber color (watch carefully to avoid burning), about 6–8 minutes.
- 6
Finish caramel
Remove pan from heat and carefully whisk in the heavy cream (mixture will bubble vigorously). Stir in butter, sea salt and vanilla until smooth. Let cool to warm (thickens as it cools). Transfer to a heatproof jar and set aside. Reserve about 1/3 cup for assembly, chill extra if desired.
Candied Pecans
- 7
- 8
Chocolate Ganache
- 9
Heat cream
Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat heavy cream just until it begins to simmer (do not boil).
- 10
Make ganache
Pour hot cream over the chocolate and let sit 1 minute, then whisk until smooth and glossy. Stir in butter for extra shine if desired. Allow to cool slightly until pourable but not hot (thickens as it cools).
Whipped Parfait Cream
- 11
Whip cream & mascarpone
Chill a mixing bowl and whisk or beaters for 10 minutes if possible. In the chilled bowl, combine heavy cream, mascarpone, confectioners' sugar and vanilla. Whip to medium-stiff peaks, taking care not to overbeat. Taste and adjust sweetness if needed.
Assembly & Serve
- 12
- 13
Layer brownies and sauces
Add a layer of brownie chunks (about 2 tbs), followed by a spoonful of whipped parfait cream, a drizzle of ganache, and a sprinkle of candied pecan pieces. Repeat to build 2–3 layers depending on glass height, ending with whipped cream.
- 14
Finish toppings
Drizzle a little reserved caramel and ganache over the top, sprinkle with reserved chopped pecans and a light pinch of flaky sea salt. Garnish each with a mint leaf if using.
- 15
Chill & serve
Chill assembled parfaits 10–30 minutes to let flavors settle (can be served immediately if preferred). Serve chilled. Any leftover caramel can be refrigerated and gently reheated before using; ganache will firm up and can be loosened by warming briefly.
