Turtle Brownies

Turtle Brownies

Caramel:
1/4 cup plus 2 tablespoons heavy cream
1/4 teaspoon salt
1/4 cup water
2 tablespoons light corn syrup
1 1/4 cups sugar
2 tablespoons unsalted butter
1 teaspoon vanilla

Brownies:
3/4 cup 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, room temperature
1 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
2/3 cup chopped pecans
1/3 cup semisweet chocolate chips

Caramel:
Mix the cream and salt in a small bow.  Combine the water and corn syrup in a medium saucepan.  Pour the sugar into the center of the saucepan, taking care not to let sugar crystals adhere to the sides of the saucepan.  Gently stir with a clean spatula to thoroughly moisten the sugar.  Cover and bring to a boil over medium-high heat.  Cook, covered and without stirring, until the sugar is completely dissolved and the liquid is clear, 3-5 minutes.  Uncover and continue to cook, without stirring but gently swirling the saucepan occasionally, until the caramel is a pale golden color, 3-5 minutes more.  Reduce the heat to medium-low and continue to cook (swirling occasionally) until the caramel is light amber-colored and registers about 360 degrees on a candy or instant-read thermometer, about 1 -3 minutes longer.  Remove the saucepan from the heat, add the cream to the center of the saucepan, and stir with a whisk or spatula until the bubbling subsides, being sure that your hand ins't directly over the saucepan (the mixture will bubble and steam vigorously).  Stir in the butter and vanilla, transfer the caramel to a microwave safe measuring cup or bowl, and set aside.

Brownies:
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.  Line a 9-inch square baking pan with foil, allowing the extra foil to hang over the edges of the pan.  Spray the foil-lined pan with nonstick cooking spray.  Combine the flour and baking powder in a small bowl and set aside.

Melt the butter and bittersweet and unsweetened chocolates in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth; set aside to cool.  When the chocolate has cooled slightly, whisk the eggs in a large bowl, add the sugar, salt, and vanilla, and whisk until incorporated.  Whisk the melted chocolate mixture into the egg mixture.  Add the flour mixture and stir until almost combined.  Stir in the chopped pecans and chocolate chips.

Distribute half of the brownie batter in the prepared baking pan.  Drizzle 1/4 cup of the caramel over the brownie batter.  Drop the remaining brownie batter over the caramel layer; spread evenly and into corners of the pan.  Drizzle an additional 1/4 cup caramel over the top.  Using the tip of a butter knife, swirl the caramel and batter.  Bake the brownies until a toothpick inserted into the center comes out with only a few moist crumbs attached, 35-40 minutes.  Cool to room temperature on a wire rack, 1-2 hours.

Heat the remaining caramel (you should have about 3/4 cup) in the microwave until hot and pourable but still thick, 45-60 seconds, stirring once or twice.  Pour the caramel over the brownies, and using a rubber spatula, spread the caramel to cover the surface.  Refrigerate the brownies uncovered until fully chilled, at least 2 hours or overnight.
Remove from the baking pan.  Cut into 25 evenly sized squares.  Press a pecan half onto the surface of each brownie.  Serve chilled or at room temperature.