Deliciously decadent brownies

By on December 22, 2012

Welcome to Day 8 of my annual Christmas Rosiethon. My gift to you today is Turtle Brownies, a delectable morsel if there ever was one.

Divine Turtle Brownies are comprised of a densely fudgy brownie layer topped with a luscious caramel pecan layer.

Turtle Brownies

Brownie layer:
¾ cup plus 2 TB flour
¼ tsp baking powder
½ tsp salt
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
1 cup packed brown sugar
1 tsp vanilla
2 large eggs

Caramel Pecan Layer
¾ cup sugar
⅓ cup light corn syrup
3 TB water
⅓ cup heavy cream
1 tsp vanilla
1 ½ cups chopped pecans

Heat oven to 350 degrees.

Prepare a nine-inch square baking dish.
Hint: Instead of buttering and flouring my dish, whenever I’m making brownies, I butter and cocoa my baking dish. It’s a win-win situation — no unattractive white flour on the edges and more chocolate flavor.

Make brownie layer:
Whisk flour, baking powder, and salt.
Melt chocolates and butter over low heat, stirring until smooth.
Remove from heat and cool to lukewarm.
Stir in brown sugar and vanilla.
Add eggs one at a time, beating after each addition, until mixture is glossy and smooth.
Add flour mixture and stir until just combined.
Spread batter evenly in baking dish and bake 30-35 minutes, until tester comes out clean.
Cool completely in pan on rack.

Make caramel pecan layer:
Bring sugar, corn syrup, water, and a pinch of salt to a boil in a heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, until mixture turns a golden caramel color, about 10 minutes.

This is the golden color you want.

Immediately remove from heat, since caramel will go irreparably downhill very quickly.
Carefully add cream and vanilla. Mixture will spit, bubble, and steam at you.
Stir in pecans and pour over brownie layer, spreading evenly.
Cool, then chill, covered.
Cut into 64 1-inch squares.

These are deliciously decadent.

For what’s going on in the Hawthorne kitchen today, please visit with Rosie at
Kitchens Are Monkey Business.

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