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Caramel-Topped Turtle Brownies

Source of Recipe


From "Sweet Gratitude" by Judith Sutton






List of Ingredients



• -- For the Brownies --
  
• 12 Tbsp unsalted butter
  
• 3 ounces high-quality unsweetened chocolate, coarsely chopped
  
• 3 large eggs
  
• 1 cup granulated sugar
  
• 1/2 cup packed light brown sugar
  
• 1/4 tsp salt
  
• 1-1/2 tsp pure vanilla extract
  
• 1/2 cup plus 2 Tbsp unbleached all-purpose flour
  
• .
  
• -- For the Caramel Topping --
  
• 45 Hershey's caramels (about 10 ounces)
  
• 1/2 cup heavy cream
  
• Generous 2 cups pecan halves
  
• .
  
• -- For the Drizzle --
  
• 2 ounces semisweet chocolate, coarsely chopped
  
• 3 Tbsp heavy cream
  






Instructions



1. Make the brownies:
   Put a rack in the middle of the oven and preheat the oven to 350° F. Grease a 9- x 13-inch baking pan. Combine the butter and chocolate in a medium heavy saucepan and melt over low heat, stirring frequently, until smooth. Remove from the heat.
   
   
2. In a large bowl, beat the eggs and both sugars with an electric mixer on low speed just until smooth. Beat in the salt. Beat in the melted chocolate mixture, and then beat in the vanilla. Scrape down the sides of the bowl. On low speed, beat in the flour in two additions.
   
   
3. Scrape the batter into the prepared pan and smooth the top. Bake for 20 to 22 minutes, until just firm to the touch. Transfer the pan to a wire rack.
   
   
4. Make the caramel topping:
   Meanwhile, melt the caramels with the cream in a large heavy saucepan over low heat, stirring frequently, until smooth. Add the pecans and stir until well coated. Scrape the topping onto the hot brownie layer, gently spreading it evenly. Let cool on the rack, then refrigerate the brownie for 1 hour, or until the topping is chilled and set.
   
   
5. Make the drizzle:
   Combine the chocolate and cream in a small heavy saucepan and heat over low heat, stirring frequently, until melted and smooth. Using a fork, drizzle or spatter the chocolate over the bars in a zigzag pattern. Refrigerate for 30 minutes, or until the chocolate is set. Using a sharp heavy knife, cut the brownies in the pan, into 36 bars. Serve chilled or at room temperature.
   
   Makes about 36 brownies.
   
   






Final Comments


The bars can be refrigerated, tightly covered, for up to 5 days; they can also be frozen, well-wrapped for up to 2 weeks.