Turtle Brownies

By lindybug

Ingredients

• Caramel Pecan Topping:
• 4 oz Ghirardelli Bittersweet Chocolate Baking Bar
• 1 stick (1/2 cup) unsalted butter, cut into pieces
• 1 cup packed brown sugar
• 1 tsp vanilla
• 2 large eggs
• 3/4 cup and 2 Tbsp all purpose flour
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup Ghirardelli Semi Sweet Chips
• 3/4 cup sugar
• Pinch of salt
• 1/2 cup light corn syrup
• 3 Tbsp water
• 1/3 cup heavy whipping cream
• 1 tsp vanilla
• 1 1/2 cups pecans, chopped (6 oz)

Details

Servings 16

Preparation

Step 1

Preheat oven to 350 degrees. Butter and flour an 8x8" pan.

In a heavy 1 1/2 qt saucepan, melt chocolate bar and butter over low heat, stirring until smooth.

Remove pan from heat- let cool to room temp. Stir in brown sugar and vanilla. Add eggs, mix well. In bowl, sift together flour, baking powder and salt.

Slowly fold flour mixture into chocolate mixture; mix well. Stir in chips. Pour batter in pan. Bake for 25-30 min or until a tester comes out clean.

For topping: Once brownie is baked and cooled, in a 3 qt saucepan bring sugar, corn syrup, water and salt to a boil until it turns a golden caramel.

Remove from heat and slowly add cream and vanilla. Quickly stir in pecans, pour over brownie layer. Cool on rack. Chill brownies, covered until caramel is firm (2 hrs).