Turtle Brownies

Brownies:
3 ounces unsweetened chocolate, coarsely chopped
12 tablespoons (1 1/2 stick) unsalted butter, cut into pieces
3 large eggs
1/2 cup (105 grams) light brown sugar
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons (90 grams) all-purpose flour
1/4 teaspoon salt

Caramel Topping:
40 Kraft caramels (10 ounces) unwrapped
1/2 cup heavy whipping cream
2 cups pecan halves, toasted
(Or you can choose to make your own Caramel topping)

Homemade Caramel Topping:
1 cup plus 2 tablespoons granulated white sugar
1/2 cup light corn syrup
5 tablespoons water
1/8 teaspoon salt
1/2 cup heavy whipping cream
1 1/2 teaspoons pure vanilla extract
2 cups pecan halves, toasted

Ganache Topping:
2 ounces semisweet chocolate, coarsely chopped
1/4 cup heavy whipping cream

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) rectangular baking pan.

Brownies: Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt.

Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack.

Caramel: Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.

If making Homemade Caramel Topping: In a three quart heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium heat, stirring constantly, bring the mixture to a boil. Once it boils, stop stirring, and cook the mixture until it turns a golden caramel color, about 10 - 12 minutes. (Swirl the pan as needed so the caramel cooks evenly.) Remove from heat and carefully add the cream and vanilla (the mixture will sputter and steam so be careful). Stir in the pecans and immediately pour over the still warm brownie layer, spreading evenly. Let cool to room temperature, then cover and refrigerate brownies for about an hour or until the brownies are firm.

Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.

Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.

Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage.

Makes about 48 brownies.

Note: To toast pecans - Bake in a 350 degree F (177 degree C) oven for 8-10 minutes or until lightly browned and fragrant.

Submitted by Kecia Bond