Tasty Turtle Brownies

For brownie layer
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt

For caramel-pecan layer
3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy cream
1 teaspoon vanilla
1 1/2 cups pecans (6 ounces)

For garnish if desired: 1 ounce semisweet chocolate

Preheat oven to 350 degrees. Add butter and flour a 9-inch square baking
pan, tap off and discard the excess flour. Make brownie layer: In a
heavy 1 1/2-quart saucepan melt chocolate and butter over low heat,
stirring, until smooth and remove pan from heat. Cool mixture to lukewarm
and stir in brown sugar and vanilla. Add eggs, 1 at a time, beating well
with a wooden spoon until mixture is glossy and smooth. In a bowl sift
together flour, baking powder, and salt and add to chocolate mixture,
beating just until batter is combined well. Spread batter evenly in pan
and bake in middle of oven 30 to 35 minutes, or until a tester comes out
clean. Cool brownie layer completely in pan on a rack.

Make caramel-pecan layer: In a heavy 3-quart saucepan bring sugar, corn
syrup, water, and a pinch salt to a boil over moderate heat, stirring
until sugar is dissolved, and boil mixture, without stirring, until it
turns a golden caramel. Remove pan from heat and carefully add cream and
vanilla (mixture will bubble up and steam). Stir in pecans and quickly
pour mixture over brownie layer, spreading evenly. Cool brownies
completely in pan on a rack.

For Garnish: In a double boiler or metal bowl set over a saucepan of
barely simmering water melt chocolate, stirring, until smooth and remove
top of double boiler or bowl from heat. Transfer chocolate to a small
sealable plastic bag. Squeeze chocolate into one corner of bag and with a
sharp knife cut a tiny slice off corner to form a small hole. Squeeze
chocolate decoratively over brownies.

Chill brownies, loosely covered, until caramel is firm, at least 4 hours.
Cut chilled brownies into 16 squares and remove from pan while still
cold. Let brownies come to room temperature before eating. Brownies keep,
covered and chilled in one layer, 5 days.

Categories: Desserts, Picnics
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