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Brownie Turtle Bars

Brownie Turtle Bars

Brownie Layer:

3/4

Cup

Flour

2

Tbsp

Flour

1/4

tsp

Baking Powder

1/2

tsp

Salt

6

Ounces

Semisweet Chocolate, chopped

1

Ounce

Unsweetened Chocolate, chopped

8

Tbsp

Unsalted Butter

1

Cup

Brown Sugar, packed

1

tsp

Vanilla Bean Paste

2

Large

Eggs

Caramel-Pecan Layer:

3/4

Cup

Sugar

1/3

Cup

Light Corn Syrup

3

Tbsp

Water

1/3

Cup

Heavy Cream

1

tsp

Vanilla Bean Paste

8

Ounces

Pecans, chopped

Unsalted Butter, for greasing pan

Flour, for dusting

Ganache:

2

Ounces

Semisweet Chocolate, melted

3

Tbsp

Heavy Cream

1

Preheat the oven to 350 degrees. Butter and flour a 9-inch baking pan, knocking out the extra flour.

2

In a bowl, mix together the flour, baking powder and salt.

3

Melt the chocolates and butter in a saucepan over low heat, stirring until smooth. Remove from the heat and cool until lukewarm. Stir in the brown sugar and vanilla. Add 1 egg at a time, beating with a wooden spoon after each egg, until the mixture is glossy and smooth. Add the flour mixture and stir until just combined.

4

Spread the batter evenly in the prepared baking pan and bake in the preheated oven, for about 30 minutes, or until a knife comes out clean. Cool completely in the pan on a rack.

5

To make the caramel pecan layer: Bring the sugar, corn syrup, water and salt to a boil in 3-quart heavy saucepan, over medium heat. Stirring until the sugar is dissolved, then boil, without stirring, until the mixture turns a golden caramel color, about 10 minutes. Remove from the heat and carefully add the cream and vanilla, the mixture will bubble and steam. Stir in the pecans and immediately pour over the brownie layer, spreading evenly. Cool completely in pan .

6

In a small sauce pan combine the chocolate and cream together. Heat over low heat, stirring with a whisk, until smooth.

7

Spoon the melted chocolate into a small resealable plastic bag, cut a tiny slice of the corner off or a pastry bag, cut the tip off. Squeeze the chocolate over the brownies. Chill the brownies, loosely covered, until the caramel and chocolate are firm. Cut and serve.

Yield: 12 Pieces

Oven Temperature: 350°F

 

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