Ingredients
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Caramel
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6 tablespoons heavy Cream
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¼ teaspoon Salt
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¼ cup Water
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2 tablespoons light Corn Syrup
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1¼ cups (8¾ ounces) Sugar
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2 tablespoons Unsalted Butter
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1 teaspoon Vanilla Extract
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Brownies
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8 tablespoons Unsalted Butter
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4 ounces bittersweet Chocolate
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2 ounces unsweetened Chocolate
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¾ cup (3¾ ounces) all-purpose Flour
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½ teaspoon Baking Powder
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2 large Egg
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1 cup (7 ounces) Sugar
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2 teaspoons Vanilla Extract
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¼ teaspoon Salt
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⅔ cup chopped Pecans
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⅓ cup (2 ounces) semisweet Chocolate
Directions
Dark chocolate brownies, rich and chewy caramel, and sweet pecans it’s hard to go wrong with turtle brownies. But many recipes for this treat call for box mixes and jarred caramel sauce; unsurprisingly, these shortcuts yield lackluster and sickly sweet results. We wanted a brownie reminiscent of the classic turtle candy: rich, chewy, and chocolaty, with bittersweet, gooey caramel and an abundance of crunchy pecans. Whole eggs, a modest amount of all-purpose flour, and baking powder gave us brownies with a structure that was partway between cakey and chewy perfect for supporting a blanket of caramel. Garnishing each brownie with a pecan half made them look like turtles, but they didn’t taste as nutty as authentic turtles until we stirred chopped pecans into the brownie batter as well. We wanted a thick, shiny caramel topping that wouldn’t drip off the brownies but that also wouldn’t tug at our teeth when we took a bite. Caramel made with cream, butter, and sugar was pleasantly chewy and gooey. We added corn syrup to keep the caramel from crystallizing or turning gritty. Swirling the caramel into the batter and pouring more over the top ensured plenty of rich, gooey caramel in every bite of these brownies. If the caramel is too cool to be fluid, reheat it in the microwave.
Steps
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1
Done
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For the CaramelCombine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of saucepan. Gently stir with spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat and cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes longer. Reduce heat to medium-low and continue to cook (swirling saucepan occasionally) until caramel is light amber and registers about 360 degrees, 1 to 3 minutes longer. Off heat, carefully add cream mixture to center of saucepan; stir (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined. Transfer caramel to liquid measuring cup or bowl; set aside. |
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2
Done
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For the BrowniesAdjust oven rack to lower-middle position and heat oven to 325 degrees. Make foil sling for 9-inch square baking pan by folding 2 long sheets of aluminum foil so each is 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil. |
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3
Done
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Melt butter, bittersweet chocolate, and unsweetened chocolate in heatproof bowl set over saucepan filled with 1 inch barely simmering water, making sure that water does not touch bottom of bowl and stirring occasionally until chocolate and butter are melted; set aside and let cool slightly. Meanwhile, whisk flour and baking powder together in small bowl; set aside. Whisk eggs in large bowl to combine; add sugar, vanilla, and salt and whisk until incorporated. Add cooled chocolate mixture to egg mixture and whisk until combined. Using rubber spatula, stir in flour mixture until almost combined. Stir in chopped pecans and chocolate chips, if using, until incorporated and no flour streaks remain. |
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4
Done
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Spread half of brownie batter in even layer in prepared pan. Using ¼-cup dry measuring cup that’s been sprayed with vegetable oil spray, drizzle ¼ cup caramel over batter. Using spoon, dollop remaining batter in large mounds over caramel layer and spread into even layer. Using butter knife, swirl brownie batter through caramel. Bake until toothpick inserted in center comes out with few moist crumbs attached, 35 to 40 minutes, rotating pan halfway through baking. Let brownies cool completely in pan on wire rack, about 1½ hours. |
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5
Done
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Heat remaining caramel (you should have about ¾ cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Spread caramel to cover surface. Refrigerate brownies, uncovered, for 2 hours. |
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6
Done
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Using foil overhang, remove brownies from pan, loosening sides with paring knife if needed. Using chef’s knife, cut brownies into 25 squares. Press pecan half onto surface of each brownie. Serve chilled or at room temperature. (Brownies can be wrapped in plastic wrap and refrigerated for up to 3 days.) |
