Turtle Brownies…#ChocolateParty

Ingredients

• .Adapted from Cook’s Illustrated
• Caramel
• 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
• Brownies
• 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

Instructions

1. Measure the cream into a 1 cup Pyrex measuring cup or small bowl. Add salt, stirring to dissolve completely. Set aside.
2. 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.
3. 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.
4. 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.
5. Brownies
6. 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.
7. Combine chocolates and butter in a microwave safe bowl. Gently heat till chocolate melted. Stir in the unsweetened cocoa powder
8. 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.
9. 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.
10. 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
11. Gently rewarm caramel to pourable consistency. Pour the caramel over the top of the brownies. Refrigerate for at least 4 hours..
12. To serve, remove brownies from pan, remove foil and cut into 25 pieces. Top each with a pecan half.
13. Yield: 25 brownies