Turtle Brownies

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Line a buttered 8-inch-square baking pan with foil or parchment paper, allowing 2 inches to hang over the sides.
3. 3
   Butter the lining (excluding overhang); set the pan aside.
4. 4
   Make the batter: Follow steps 2 through 5 of the Truffle Brownies recipe.
5. 5
   Make the topping when the brownies are cool: Bring 1/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until the sugar has dissolved.
6. 6
   When the water comes to a boil, stop stirring, and wash down the sides of the pan with a wet pastry brush to prevent crystals from forming.
7. 7
   Continue to cook, swirling the pan occasionally, until the mixture is medium amber, 5 to 7 minutes.
8. 8
   Remove from heat, and immediately add the cream, vanilla, and salt.
9. 9
   Gently stir with a clean wooden spoon or heatproof spatula until smooth.
10. 10
    Add the pecans; stir until the caramel begins to cool and thickens slightly, about 1 minute.
11. 11
    Pour the caramel over the brownies; spread evenly with an offset spatula.
12. 12
    Refrigerate until cold, 30 minutes to 1 hour.