Got Milk? TURTLE BROWNIES

TURTLE BROWNIES

INGREDIENTS:

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

SECOND INGREDIENTS:

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

DIRECTIONS:

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.