For the Fudgy Brownies:

• 1
  cup (2 sticks) unsalted butter, plus more for pan
• 12
  ounces
  bittersweet chocolate, roughly chopped
• 1
  tablespoon
  vanilla extract (good quality makes a difference!)
• 1/2
  teaspoon
  kosher salt (balances the sweetness)
• 4
  large eggs
• 1-3/4
  cups
  granulated sugar
• 2
  cups
  all-purpose flour
• 1
  cup
  chopped pecans (for topping)

For the Luscious Caramel Sauce:

• 1/2
  cup
  granulated sugar
• 2
  tablespoons
  water
• 1/4
  cup
  heavy cream (warmed slightly for best results)
• 1
  teaspoon
  vanilla extract
• 1/2
  tablespoon
  unsalted butter

For the Turtle Brownies:

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a 13-inch by 9-inch rectangular baking pan by lining it with parchment paper, leaving an overhang on the longer sides to easily lift the brownies out later. Lightly grease the parchment paper with butter or non-stick spray. This ensures a clean release and perfect edges.
2. Create a double boiler: In a medium saucepan, bring about 1 inch of water to a gentle simmer. Place a large heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the simmering water. Add the 1 cup of unsalted butter and the roughly chopped bittersweet chocolate to the bowl. Stir frequently with a rubber spatula until the mixture is completely melted and smooth. Remove the bowl from the heat and stir in the 1 tablespoon of vanilla extract and 1/2 teaspoon of kosher salt. Set aside to cool slightly.
3. In a separate large bowl, using an electric mixer, beat the 4 large eggs and 1-3/4 cups of granulated sugar together. Beat on medium-high speed for 3-5 minutes, until the mixture is light in color, thick, and fluffy. This step is crucial for achieving that desirable crackly top on your brownies.
4. Gently fold the egg and sugar mixture into the slightly cooled chocolate mixture. Mix until just combined; do not overmix. Then, gradually fold in the 2 cups of all-purpose flour until no streaks of flour remain. Be careful not to overmix the batter, as this can lead to tough brownies.
5. Pour the brownie batter into the prepared baking pan. Use a spatula to spread it into an even layer. Generously sprinkle the 1 cup of chopped pecans evenly over the top of the batter. Bake for 35-40 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs, not wet batter. Avoid overbaking if you prefer a fudgier texture. Cool the brownies completely in the pan on a wire rack before attempting to cut them or drizzle with caramel sauce. This allows them to set properly.

For the Homemade Caramel Sauce:

6. In a clean, heavy-bottomed saucepan, combine the 1/2 cup of granulated sugar and 2 tablespoons of water. Cook over medium heat, without stirring, until the sugar mixture begins to bubble and turn a deep amber color. This usually takes about 15-20 minutes. If crystals form on the sides of the pan, brush them down with a wet pastry brush. Once it reaches the desired amber color, carefully swirl the pan to ensure even coloring, but do not stir with a spoon.
7. Immediately remove the caramel from the heat. Carefully and slowly pour in the 1/4 cup of heavy cream (be very cautious, as the mixture will bubble up vigorously). Stir continuously with a whisk until the bubbling subsides and the caramel is smooth. Next, stir in the 1 teaspoon of vanilla extract and 1/2 tablespoon of unsalted butter until fully incorporated and melted.
8. Allow the caramel sauce to cool slightly before drizzling it generously over the completely cooled brownies. Once drizzled, you can slice the brownies into squares and serve.

Recipe adapted for ultimate deliciousness from Martha Stewart Living October 2001.

Baking Tip: For the fudgiest brownies, be careful not to overbake. The edges should be set, but the center should still look slightly undercooked when removed from the oven. They will continue to set as they cool.

Caramel Tip: When making caramel, always work carefully and avoid touching the hot sugar. If the caramel seems too thick after cooling, you can gently reheat it over low heat with a teaspoon of water or cream to thin it out to your desired consistency.

Storage: Store these Turtle Brownies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, freeze individual brownies wrapped tightly in plastic wrap for up to 2-3 months. Thaw at room temperature before serving.

Calories:
355
kcal
|

Carbohydrates:
30
g
|

Protein:
5
g
|

Fat:
24
g
|

Saturated Fat:
12
g
|

Polyunsaturated Fat:
2
g
|

Monounsaturated Fat:
8
g
|

Trans Fat:
0.4
g
|

Cholesterol:
69
mg
|

Sodium:
83
mg
|

Potassium:
168
mg
|

Fiber:
2
g
|

Sugar:
16
g
|

Vitamin A:
439
IU
|

Vitamin C:
0.1
mg
|

Calcium:
29
mg
|

Iron:
2
mg