Tasty turtle brownies

Directions

Preheat oven to 350 degrees. Add butter and flour a 9-inch square baking pan, tap off and discard the excess flour.

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Brownie layer directions:

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In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and stir in brown sugar and vanilla.

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Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth.

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In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating

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just until batter is combined well.

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Spread batter evenly in pan and bake in middle of oven 30 to 35 minutes, or until a tester

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comes out clean.

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Cool brownie layer completely in pan on a rack.

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Caramel-pecan layer directions:

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In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a pinch salt to a boil over moderate heat, stirring until sugar is dissolved, and boil mixture, without stirring, until it turns a golden caramel.

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Remove pan from heat and carefully add cream

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and vanilla (mixture will bubble up and steam).

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Stir in pecans and quickly pour mixture over brownie layer, spreading evenly.

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Cool brownies completely in pan on a rack.

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Garnish directions: In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and

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remove top of double boiler or bowl from heat.

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Transfer chocolate to a small sealable plastic bag. Squeeze chocolate into one corner of bag and with a sharp knife cut a tiny slice

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off corner to form a small hole. Squeeze chocolate decoratively over brownies.

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Chill brownies, loosely covered, until caramel is firm, at least 4 hours. Cut chilled brownies into 16 squares and remove from pan while still cold.

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Let brownies come to room temperature before eating. Brownies keep, covered and chilled in one layer, 5 days.

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