Turtle brownies
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Author: oanababy Status: published Published: Sep 26,2009 license cc-by-nc-nd tags: baking, caramel, pecans, brownies, Cooks Illustrated,
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Share on TwitterRecipe (from Cooks Illustrated) as requested:
Caramel sauce:
Mix 1/4 cup water with 2 tbsp corn syrup in a saucepan. Add 1+1/4 cups sugar. Stir with spatula. Cover and bring to a boil until completely dissolved. Uncover and let boil until the colour is light amber, swirling pan occasionally. Take off the heat. Add 1/4 cup + 2 tbsp heavy cream and 2 tbsp butter and whisk together until the bubbling stops. Set aside.
Brownies:
Melt 1 stick (8 tbsp) butter with 6 oz chocolate - mix well and set aside. Whisk 1/2 tsp baking powder and 3/4 cup flour and set aside. Whisk 2 eggs with 1 cup sugar and 2 tsp vanilla extract. Add melted chocolate to egg mixture and mix well. Add flour mixture, and (optionally) 1/2 cup chopped nuts and 1/3 cup chocolate chips. Stir until just mixed.
Instructions:
Pour half of the brownie batter into a greased and foil-lined 9x9 pan. Drizzle 1/4 cup of the caramel on top. Drop the other half of the brownie batter on top and smooth well. Drizzle another 1/4 cup of the caramel and swirl in with a knife. Bake brownies at 325 degrees for 40 minutes. Cool for 1 hour. Pour the reserved caramel (you should still have at least 1/2 cup left - you might need to microwave it to make it softer) on top and smooth well. Refrigerate for 2 hours. Cut with sharp knife, and place pecan halves on each brownie. They taste best at room temperature.
Enjoy!
