Tuurtle Brownies

Directions

Preheat oven to 350 degrees and butter and flour a 9" square baking pan, knocking out excess flour.

MAKE BROWNIE LAYER: In a heavy 1 1/2 quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukeward and stir in brown sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glassy and smooth. In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well. Spread batter evenly in pan and bake in middle of oven 30-35 minutes, or until a tester comes out clean. Cool brownie layer completely in pan on a rack.

MAKE CARAMEL-PECEN LAYER: In a heavy 3 quart saucepan bring sugar, corn syrup, water, and pinch salt to a boil over moderate heat, stirring until sugar is dissolved, and boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Stir in pecans and quickly pour mixture over brownie layer, spreading evenly. Cool brownies completely in pan on a rack.

MAKE GARNISH: In a double boiler or metal bowl set over a sauucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Transfer chocolate into small sealable plastic bag. Squeeze chocolate into one corner of bag and with a sharp knife cut a tiny slice off corner to form a small hole. Squeeze chocolate decoratively over brownies.

Chill brownies, loosely covered, until caramel is firm, at least 4 hours. Cut chilled brownies into 16 sqares and remove from pan while still cold. Let brownies come to room temperature before eating. Brownies keep, covered and chilled in one layer, 5 days. These brownies are not suitable for mailing.