keljonma
Epicurean Goddess
Turtle Brownies
Makes 25 1 1/2 inch squares
Caramel
1/4 c plus 2 T heavy cream
1/4 tsp table salt
1/4 c water
2 T light corn syrup
1 1/4 c sugar
2 T unsalted butter
1 tsp vanilla
Combine cream and salt in a small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2 to 3 quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook, swirling occasionally, until caramel is light amber color and registers about 360 on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.
Brownies
8 T unsalted butter, cut into 8 pieces
4 oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
3/4 c unbleached, all-purpose flour
2 large eggs, at room temperature
1 c sugar
1/4 tsp table salt
2 tsp vanilla
2/3 c chopped pecans
1/3 c semi-sweet chocolate chips, optional
Adjust oven rack to lower-middle position; heat oven to 325. Lightly grease or spray 9-inch square baking pan. Cut 14 inch length extra-wide heavy duty foil; fold cut edges back to form 8 1/2 inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Lightly grease or spray foil.
Melt butter and chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until completely smooth and well mixed. Add flour mixture, stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips; mix until incorporated and no flour streaks remain.
Add half of the brownie batter to the prepared baking pan and spread evenly.
Drizzle scant 1/4 cup caramel over batter.
Drops remaining brownie batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula.
Drizzle additional scant 1/4 cup caramel over top of batter.
Using tip of butter knife, swirl caramel and batter.
Bake brownies until toothpick inserted in center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
Heat remaining 3/4 cup caramel in microwave until warm and pourable, but still thick (do not boil), 45 to 60 seconds, stirring once or twice. Pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.
Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef knife, cut brownies into 25 evenly sized squares.
Garnish
25 pecan halves, toasted
Press a pecan half onto surface of each brownie. Serve chilled or at room temperature.
Makes 25 1 1/2 inch squares
Caramel
1/4 c plus 2 T heavy cream
1/4 tsp table salt
1/4 c water
2 T light corn syrup
1 1/4 c sugar
2 T unsalted butter
1 tsp vanilla
Combine cream and salt in a small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2 to 3 quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook, swirling occasionally, until caramel is light amber color and registers about 360 on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.
Brownies
8 T unsalted butter, cut into 8 pieces
4 oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
3/4 c unbleached, all-purpose flour
2 large eggs, at room temperature
1 c sugar
1/4 tsp table salt
2 tsp vanilla
2/3 c chopped pecans
1/3 c semi-sweet chocolate chips, optional
Adjust oven rack to lower-middle position; heat oven to 325. Lightly grease or spray 9-inch square baking pan. Cut 14 inch length extra-wide heavy duty foil; fold cut edges back to form 8 1/2 inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Lightly grease or spray foil.
Melt butter and chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until completely smooth and well mixed. Add flour mixture, stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips; mix until incorporated and no flour streaks remain.
Add half of the brownie batter to the prepared baking pan and spread evenly.
Drizzle scant 1/4 cup caramel over batter.
Drops remaining brownie batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula.
Drizzle additional scant 1/4 cup caramel over top of batter.
Using tip of butter knife, swirl caramel and batter.
Bake brownies until toothpick inserted in center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
Heat remaining 3/4 cup caramel in microwave until warm and pourable, but still thick (do not boil), 45 to 60 seconds, stirring once or twice. Pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.
Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef knife, cut brownies into 25 evenly sized squares.
Garnish
25 pecan halves, toasted
Press a pecan half onto surface of each brownie. Serve chilled or at room temperature.
Coffee is excellent with these brownies! 
