Ultimate Turtle Brownies Cook's Illustrated Recipe

How to Make Ultimate Turtle Brownies Cook's Illustrated

1. **Make the Caramel:**
2. Combine 1/2 cup heavy cream and 1/4 teaspoon salt in a small bowl. Stir well until salt dissolves.
3. In a heavy-bottomed 2- to 3-quart saucepan, combine 1/2 cup water and 1 cup light corn syrup.
4. Pour 1 1/2 cups granulated sugar into the center of the saucepan, ensuring sugar granules don't touch the sides.
5. Gently stir with a clean spatula to moisten the sugar thoroughly.
6. Cover and bring to a boil over medium-high heat.
7. Cook, covered and without stirring, until the sugar is completely dissolved and the liquid is clear (3-5 minutes).
8. Uncover and continue to cook, without stirring, until bubbles show a faint golden color (3-5 minutes more).
9. Reduce heat to medium-low.
10. Continue to cook until the caramel is light amber and registers 360°F on a candy or instant-read thermometer (1-3 minutes longer).
11. Remove from heat and carefully add the cream mixture to the center of the pan.
12. Stir with a whisk or spatula until the cream is fully incorporated and bubbling subsides.
13. Stir in 1/4 cup (1/2 stick) unsalted butter and 1 teaspoon vanilla extract until combined.
14. Transfer caramel to a microwave-safe measuring cup or bowl and set aside.
15. **Make the Brownies:**
16. Adjust oven rack to the lower-middle position and preheat oven to 325°F (160°C).
17. Lightly spray a 9-inch square baking pan with nonstick cooking spray.
18. Cut a 14-inch length of extra-wide heavy-duty foil. Fold the cut edges back to form an 8 1/2-inch width.
19. With folded sides facing down, fit the foil securely into the bottom and up the sides of the baking pan, allowing excess to overhang.
20. Spray the foil with cooking spray.
21. Melt 1 cup (2 sticks) unsalted butter and 8 ounces bittersweet chocolate and 2 ounces unsweetened chocolate in a medium heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
22. Set aside to cool slightly.
23. Meanwhile, whisk together 1 1/2 cups all-purpose flour and 1 teaspoon baking powder in a small bowl. Set aside.
24. When the chocolate has cooled slightly, whisk 2 large eggs in a large bowl.
25. Add 1 1/2 cups granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract; whisk until incorporated.
26. Add the melted chocolate mixture to the egg mixture and whisk until homogenous.
27. Add the flour mixture and stir with a rubber spatula until almost combined.
28. Add 1 cup chopped pecans and 1 cup chocolate chips; mix until incorporated and no flour streaks remain.
29. Distribute half of the brownie batter in the prepared baking pan, spreading evenly.
30. Drizzle about 1/4 cup caramel over the batter.
31. Drop the remaining batter in large mounds over the caramel layer. Spread evenly and into the corners of the pan.
32. Drizzle another 1/4 cup caramel over the top.
33. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
34. Cool the brownies in the pan on a wire rack to room temperature (about 1 1/2 hours).
35. Heat the remaining caramel in the microwave until warm and pourable (45-60 seconds), stirring once or twice.
36. Pour the caramel over the brownies and spread to cover the surface.
37. Refrigerate the brownies, uncovered, for at least 2 hours.
38. Using the foil extensions, lift the brownies from the pan, loosening the sides with a paring knife if needed.
39. Peel away and discard the foil.
40. Cut into 25 evenly sized squares.
41. Press a pecan half onto the surface of each brownie.
42. Serve chilled or at room temperature.