Tasty turtle brownies
INGREDIENTS
- Brownie layer ingredients:
- 4 ounces semisweet chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- Caramel-pecan layer ingredients:
- 3/4 cup granulated sugar
- 1/3 cup light corn syrup
- 3 tablespoons water
- 1/3 cup heavy cream
- 1 teaspoon vanilla
- 1 1/2 cups pecans (6 ounces)
- Garnish ingredients:
- 1 ounce semisweet chocolate
DIRECTIONS
- Preheat oven to 350 degrees. Add butter and flour a 9-inch square baking pan, tap off and discard the excess flour.
- Brownie layer directions:
- 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 lukewarm and stir in brown sugar and vanilla.
- Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy 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 to 35 minutes, or until a tester
- comes out clean.
- Cool brownie layer completely in pan on a rack.
- Caramel-pecan layer directions:
- In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a 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.
- Garnish directions: In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and
- remove top of double boiler or bowl from heat.
- Transfer chocolate to a 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 squares 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.