Turtle Brownies

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.

No additional tips available.