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Turtle Brownies: Preheat
your oven to 325 degrees F (165
degrees C) and place your oven rack in the center of the oven. Line the
bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil.
Lightly butter the foil, or spray with a non stick cooking spray.
First, melt the chocolate and
butter in a large stainless steel bowl placed over a saucepan of simmering water.
Remove from heat and whisk in the sugar. Next, whisk in the vanilla extract. Add
the
eggs, one at a time, whisking well after each addition. Finally, stir in the flour
and salt.
Pour into
the prepared pan and bake for about 25 minutes, or
until a toothpick inserted into the center has a few moist crumbs clinging to it.
Remove from oven and place on a wire rack to cool while you make the caramel.
Caramel Topping:
In a medium sized, heavy bottomed saucepan, combine the sugar, corn syrup, water,
and salt. Over medium heat, stirring constantly, bring the mixture to a boil.
Once it boils, stop stirring, and cook the mixture until it turns a golden brown
(caramel)
color. This will take about 10-12 minutes. Adjust the heat, as necessary, to
keep the caramel at a low boil. (Swirl the pan as needed so the caramel cooks
evenly.) Remove from heat and carefully whisk in the cream and vanilla (the
mixture will sputter and steam so be careful). Stir in the pecans.
(Note:
Alternatively, you can make an easy caramel by placing 20 unwrapped Kraft
caramels (140 grams) (5 ounces) and 1/4 cup (60 ml) (60 grams) heavy whipping
cream in a saucepan and melt, over low heat (stirring frequently), until smooth.
Remove from heat and stir in the toasted pecans, making sure all the pecans are
coated with caramel.)
Pour the caramel over the still warm brownie layer, spreading evenly. Let cool
to room temperature, then cover and refrigerate brownies for about an hour or
until the brownies are firm. When firm, remove the brownies from the
refrigerator.
Lift the brownies from the pan by holding the edges of the foil. Place on a
cutting board.
Chocolate
Topping: Place the
chopped chocolate and cream in a small microwaveable bowl. Heat in the microwave
until the chocolate has melted. Stir until smooth. Let cool to room temperature. Then place the
melted chocolate in a small piping bag and drizzle the chocolate over the
brownies. Place on a baking sheet and refrigerate until the chocolate has set.
Then, with a sharp knife, cut into 36 small brownies.
Store, covered, in
the refrigerator for 5-7 days, or in the freezer for a couple of months.
Makes about 36
small
brownies. Preparation time 1 hour.
Note: To toast
pecans - Bake in a 325 degree F (165 degree C) oven for about 6-8 minutes or until
lightly browned and fragrant. Let cool and then coarsely chop.
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