Turtle Brownies

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang.
3. 3
   Butter lining (not overhang).
4. 4
   Make batter: Put chocolate and butter in a heatproof bowl set over a pan of simmering water; stir until melted.
5. 5
   Let cool slightly.
6. 6
   Whisk together flour, baking powder, and salt in another bowl.
7. 7
   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.
8. 8
   Add chocolate mixture, milk, and vanilla, and mix until combined.
9. 9
   Reduce speed to low.
10. 10
    Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.
11. 11
    Pour batter into prepared dish.
12. 12
    Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes.
13. 13
    Let cool on a wire rack.
14. 14
    Make topping: Bring sugar and the water to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved.
15. 15
    When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming.
16. 16
    Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.
17. 17
    Remove from heat and immediately add cream, vanilla, and salt.
18. 18
    Gently stir with a wooden spoon or heatproof spatula until smooth.
19. 19
    Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.
20. 20
    Pour caramel over cool brownies; spread with an offset spatula.
21. 21
    Refrigerate until cold, 30 minutes to 1 hour.
22. 22
    Let brownies stand at room temperature at least 15 minutes before serving.
23. 23
    Lift out, and cut into 16 squares, wiping knife with a hot, damp cloth between each cut.
24. 24
    Brownies can be refrigerated in an airtight container up to 2 days.