Sensational Turtle Brownies

ingredients

Brownie:
1 cup butter, cut into pices
4 oz. unsweetened chocolate, coarsely chopped
1-3/4 cups granulated sugar
4 eggs, well beaten
1 tsp. vanilla
1-1/4 cups all-purpose flour
1/2 tsp. salt

In the top of a double boiler over simmering water, melt butter with the chocolate. Stir in sugar until well combined. Stir in eggs and vanilla. Gradually add the flour and salt, stirring well after each addition.

Pour into a greased 9x13 inch baking pan. Bake in a 400° oven for 10 minutes (Batter will not be totally cooked but will be set enough to add topping). (*At 10 minutes, my base was still pretty soft and didn't quite firm up even after the second baking period. Next time I will cook the base until it is almost cooked and shorten up the second baking accordingly).

Topping:
1/2 cup whipping cream (35% cream)
1/2 cup packed brown sugar
1/4 cup butter
1-1/2 cups pecan halves
1 cup chocolate chips

method

Sprinkle partially baked brownie base with pecans. Drizzle evenly with the caramel syrup. Bake for 8 to 10 minutes or until golden but not browned.

Remove from the oven. Sprinkle with chocolate chips. Let melt slightly for 1 to 2 minutes. Swirl with a knife so that some of the caramel and nuts show through. Let cool on a rack. Cut into squares.

Makes 32 brownies (or 16 if using as a Sundae base)

From Rose Murray's A Year in My Kitchen Cookbook