Turtle Brownies

Name: Turtle Brownies
Ingredients: For the brownies; 1/4 cup (1/2 stick) unsalted butter, plus more for pan; 3 ounces good-quality unsweetened chocolate, coarsely chopped; ; 1/2 cup all-purpose flour; ; 1/4 teaspoon baking powder; 1/2 teaspoon coarse salt; 1 cup sugar; 2 large eggs; ; 1/4 cup whole milk; ; 1 teaspoon pure vanilla extract; For the topping; 1 cup sugar; 1/3 cup heavy cream; 1 teaspoon pure vanilla extract; 1/2 teaspoon coarse salt; 1 cup coarsely chopped toasted pecans (about 4 ounces

16 ingredients

1 steps

Ingredients

For the brownies
1/4 cup (1/2 stick) unsalted butter, plus more for pan
3 ounces good-quality unsweetened chocolate, coarsely chopped
; 1/2 cup all-purpose flour
; 1/4 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup sugar
2 large eggs
; 1/4 cup whole milk
; 1 teaspoon pure vanilla extract
For the topping
1 cup sugar
1/3 cup heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1 cup coarsely chopped toasted pecans (about 4 ounces

Directions

1

{"0":"Step 1","2":"Preheat oven to 325 degrees. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside.","3":"Step 2","4":"Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.","5":"Step 3","6":"Whisk together flour, baking powder, and salt in another medium bowl; set aside.","7":"Step 4","8":"Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.","9":"Step 5","10":"Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool on a wire rack.","11":"Step 6","12":"make topping: Bring 1\/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved. When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.","13":"Step 7","14":"Remove from heat, and immediately add cream, vanilla, and salt. Gently stir with a wooden spoon or heatproof spatula until smooth. Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.","15":"Step 8","16":"Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour.","17":"Step 9","18":"Let brownies stand at room temperature at least 15 minutes before serving. Lift out, and cut into 16 squares, wiping knife with a hot, damp cloth between each cut. Brownies can be refrigerated in an airtight container up to 2 days."}