My absolute favorite dessert pairing is chocolate and caramel…so when caramel was selected as our March Chocolate Party theme, it didn’t take me long to decide what to make. I had shared a recipe for the Ultimate Turtle Brownies early in my blogging days. I was still a naive newbie…and didn’t even share my own photograph, just one from Cook’s Illustrated. Naughty, naughty. I now know better. So I knew this party was just the event to redeem myself and properly share these decadent brownies. These take a little finesse but are worth the trouble. You’ll need an instant read or a candy thermometer to make the caramel and you’ll have quite a few dirty dishes…but you won’t regret making these. I left the nuts out of the brownies because of the fake nut allergy the hubby claims to have (he also jokes that he’s highly allergic to fennel, mint, coconut, pineapple, mushrooms…you get the picture!). I figure he can pull the one pecan off the top of each piece. But feel free to add some toasted, chopped pecans to your brownie batter.
If you’d like to join our Chocolate Party, follow these simple rules:
Our recipes will be shared on the first Monday of each month and you can submit your own recipes until the end of the month. You can submit up to 3 recipes each month.
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to a monthly round-up or the Chocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
- .Adapted from Cook’s Illustrated
- ¼ cup heavy cream plus 2 tablespoons
- 1/8 teaspoon kosher salt
- ¼ cup water
- 2 tablespoons light corn syrup
- 1 1/4 cups white sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 8 tablespoons butter (1 stick), cut into pieces
- 4 ounces semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 2 teaspoons Dutch process cocoa powder
- ¾ cup flour
- ½ teaspoon baking powder
- 2 large eggs, room temperature
- 1 cup sugar
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla
- 25 whole pecan halves, toasted (may add 2/3 cups chopped pecans to filling, optional)
- 1/3 cup semisweet chocolate chips
- Measure the cream into a 1 cup Pyrex measuring cup or small bowl. Add salt, stirring to dissolve completely. Set aside.
- Mix together water and corn syrup in a small saucepan. Carefully pour the sugar into the middle of the sauce pan making none touches the sides. Cook mixture over medium high heat stirring gently until the edges just begin to boil.
- Cover with a tight fitting lid and allow to boil until the mixture is completely clear. Take off the lid and boil until the mixture reaches 290º on a candy thermometer. Lower the heat to medium low and continue to cook, swirling occasionally until the mixture is light amber and reaches 360º.
- Remove caramel from heat and stir in the cream. The mixture will bubble vigorously, but keep stirring, scraping the bottom and sides. Once the caramel stops bubbling add butter and vanilla, stirring until smooth. Set aside and make brownies.
- Preheat oven to 325 degrees. Line a 9x9 inch baking pan with nonstick foil...making sure to leave some excess overhanging two sides. Or line with regular foil and coat with nonstick spray. Set aside.
- Combine chocolates and butter in a microwave safe bowl. Gently heat till chocolate melted. Stir in the unsweetened cocoa powder
- In a larger bowl beat the sugar, salt, vanilla, and eggs until pale. Whisk in the chocolate and blend until thoroughly combined. Gently fold in the flour and baking powder with a rubber spatula until just combined. Mix in 2/3 cup chopped pecans if desired.
- Pour half of the mixture into the pan and smooth with an offset spatula. Drizzle 1/4 cup of the caramel over top of brownie batter (may gently rewarm caramel if necessary to make it pourable. Add the rest of the brownie batter on top, smoothing top.
- Bake for 35-40 minutes or until toothpick inserted into the center comes out clean. Remove from oven and evenly sprinkle chocolate chips on top of the brownies. Cover with foil or cookie sheet and let rest for 10 minutes...remove cover and smooth melted chocolate over brownies. Allow brownies to cool to room temperature
- Gently rewarm caramel to pourable consistency. Pour the caramel over the top of the brownies. Refrigerate for at least 4 hours..
- To serve, remove brownies from pan, remove foil and cut into 25 pieces. Top each with a pecan half.
- Yield: 25 brownies