Day 3: Pecan Turtle Brownies

Connie Jodrey, Bridgetown's Branch Manager, has baked Pecan Turtle Brownies from Debbie Macomber's Christmas Cookbook.

Connie will be sharing these treats with the attendees at the library program in Bridgetown this evening (which is filled to capacity).


Here's the recipe:

Caramel

¼  cup plus 2 tbsp heavy cream

¼  tsp salt

¼  cup water

2 tbsp corn syrup

1 ¼  cup granulated sugar

2 tbsp unsalted butter

½  tsp vanilla extract

Brownies

½ cup unsalted butter, cut into pieces, plus more for pan

4 ounces  semisweet chocolate chips

2 ounces unsweetened chocolate, chopped

¾ cup all-purpose flour

½ tsp baking powder

¼ tsp salt

2 large eggs

1 cup granulated sugar

2 tsp vanilla extract

20 pecan halves, toasted

1.        For caramel: Pour cream into a glass measuring cup; stir in salt to dissolve.  In a small heavy saucepan over medium-high heat, combine water and corn syrup.  Gently stir sugar into pot.  Cover and bring to a boil.  Cook for 4 minutes, until sugar is completely dissolved, without stirring.  Uncover and cook for 4 minutes, without stirring.  Reduce heat to medium-low.  Cook for 2 more minutes, until golden and a candy thermometer registers about 360 degrees F.

2.       Remove pot from heat and carefully pour cream into center of pot.  Mixture will bubble vigorously; stir until cream is incorporated.  Once bubbling eases, stir in butter and vanilla.  Lightly coat a glass measuring cup with butter; pour caramel into prepared cup.

3.       For brownies: Preheat oven to 325 degrees F.  Set oven rack to lower-middle position.  Line a 9-inch square baking pan with foil or parchment paper, letting foil hang over sides of pan.  Lightly butter bottom and sides of foil.

4.       In a medium heatproof bowl, combine butter, semisweet and unsweetened chocolates.  Microwave until melted, stirring at least once; set aside to cool.

5.       In a small bowl, whisk flour, baking powder and salt.  In a large bowl, whisk eggs, sugar and vanilla until blended.  Whisk cooled chocolate mixture into egg mixture.  Fold in flour mixture until blended.  Pour batter into prepared pan.  Drizzle about ¼ of the caramel over top.  Using tip of a knife, swirl caramel and batter.  Bake for 35 minutes, until a toothpick inserted into center comes out with a few moist crumbs.  Transfer to a wire rack to cool.

6.       Warm remaining caramel (you should have about ¾ cup) in microwave until pourable to still thick (do not boil), stirring once.  Pour caramel over brownies; evenly spread caramel.  Refrigerate brownies, uncovered, for at least 2 hours.

7.       Using foil extensions lift cold brownies from pan.  Run a knife around edges of brownies to loosen sides from foil (caramel may stick).  Peel away foil.  Using a sharp knife, cut brownies into squares.  Press a pecan half onto middle of each brownie.

Connie's tips:  Pour the finished caramel directly into a glass measuring cup that has been sprayed with nonstick spray or coated with butter.  This makes for safe reheating in the microwave, foolproof pouring and easy clean-up. Also:  the 35 minute cooking time seemed way too short.  I continued cooking the brownies, checking every five minutes or so, until they were done, probably another 15 minutes or so.