Turtle brownies

I’ve been a good girl the entire week, offering you fruit based baked goods, which, to be honest, are my favorite. But since you’re all so dear to me and treat me so well, and I know you like chocolate a lot, I bring you brownies today – it is Friday after all and you deserve to start the weekend in a very sweet way. :)

Turtle brownies
from here

Brownies:
¼ cup (56g) unsalted butter, plus more for pan
84g (3oz) good-quality unsweetened chocolate, coarsely chopped
½ cup (70g) all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup (200g) caster sugar
2 large eggs
¼ cup (60ml) whole milk
1 teaspoon pure vanilla extract

Topping:
1 cup (200g) caster sugar
1/3 cup (80ml) heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon of salt
1 cup (110g) coarsely chopped toasted pecans

Preheat oven to 160°C/325°F. Line a buttered 20cm (8in) square baking pan with foil, allowing a 5cm (2in) overhang. Butter lining (excluding overhang); set aside.
Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in another medium bowl; set aside.
Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.
Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool on a wire rack.

Make topping: Bring 1/3 cup (80ml) water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved. When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.
Remove from heat, and immediately add cream, vanilla, and salt. Gently stir with a wooden spoon or heatproof spatula until smooth. Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.
Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour.
Lift out the brownies from the pan and cut into 16 squares, wiping knife with a hot, damp cloth between each cut. Let brownies stand at room temperature at least 15 minutes before serving.
Brownies can be refrigerated in an airtight container up to 2 days – I kept mine in the fridge all the time because of the runny topping.

Makes 16