TURTLE BROWNIES

I love brownies and I wonder what will happen if I combine my fave chewy caramel and chocolate brownies.

10 minutes HOMEMADE CARAMEL INGREDIENTS:

• 1/4 cup plus 2 tablespoons heavy cream
• 1/4 tsp salt
• 1/4 cup water
• 2 tbsp light corn syrup
• 1 1/4 cups(8 3/4 ounces) sugar
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

STEP BY STEP:
  

CENTER SUGAR. Pour granulated sugar into center of saucepan, making sure granules don't touch sides.

DAMPEN WITH SPATULA.  Gently stir with clean spatula until sugar is damp.  Cover until mixture boils and sugar dissolves completely; remove lid.

PALE GOLDEN. Cook until bubbles show faint golden color, then lower heat.  Full gold bubbles mean you've gone too far.

LIGHT AMBER. Cook for 1 to 3 minutes more, until mixture is light amber(the color of honey).  Remove the pan from heat.

MEDIUM AMBER.  Add cream, butter, and vanilla, which will cause caramel to turn a darker shade of amber.  And set aside.

BROWNIES INGREDIENTS:

• 3/4 cup(3 3/4 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 8 tablespoons unsalted butter, cut into 1-inch pieces
• 4 ounces bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 2 large eggs
• 1 cup(7 ounces) sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2/3 cup chopped pecans (or walnut, or peanut)
• 1/3 cup(2 ounces) semisweet chocolate chips

GARNISH

• 25 pecan halves, toasted or peanuts or walnut

PROCEDURE

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.  Line 9-inch square baking pan with aluminum foil, allowing extra foil to hang over edges of pan.  Spray foil-lined pan with vegetable oil spray.  Combine flour and baking powder in small bowl and set aside.
2. Melt butter and bittersweet and unsweetened chocolates in heatproof bowl set over saucepan of barely simmering water, stirring occasionally until smooth; set aside to cool.  When chocolate has cooled slightly, whisk eggs in large bowl, add sugar, salt, and vanilla, and whisk until incorporated.  Whisk melted chocolate mixture into egg mixture.  Add flour mixture and stir until almost combined.  Stir in chopped pecans and chocolate chips.
3. Distribute half of brownie batter in pre-pared baking pan.  Drizzle 1/4 cup of caramel over brownie batter.  Drop remaining brownie batter over caramel layer; spread evenly and into corners of pan.  Drizzle 1/4 cup caramel over top.  Using tip of butter knife, swirl caramel and batter.  Bake brownies until toothpick inserted into  center comes out with few moist crumbs attached, 34-45 minutes.  Let it cool to room temperature on wire rack, 1 to 2 hours.
4. Heat remaining caramel(you should have about 3/4 cup) in a microwave until hot and pourable but still thick, 45 to 60 seconds, stirring once or twice.  Pour caramel over brownies and using rubber spatula, spread caramel to cover surface.  Refrigerate brownies uncovered until fully chilled,at least 2 hours or overnight.
5. Remove brownies from baking pan by lifting foil sling.  Cut into 25 evenly sized squares.  Press pecan  half gently onto surface of each brownie.  Serve brownies chilled or at room temperature.

Credit/Source to chocolate desserts book