Turtle Brownies

This moist, chocolaty brownie topped with caramel and nuts brings together the classic components of turtle candies.

Brownies:
¼ cup (½ stick) butter
3 oz unsweetened chocolate, coarsely chopped
½ cup all-purpose flour, unbleached
¼ tsp. baking powder
½ tsp. coarse sea salt
1 cup sugar
2 large eggs
¼ cup whole milk
1 tsp. pure vanilla extract

Topping:
1 cup sugar
⅓ cup heavy cream
1 tsp. pure vanilla extract
½ tsp. coarse sea salt

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Line a buttered 8x8” square baking dish with foil or parchment paper, allowing a 2” overhang. Butter lining (excluding overhang); set aside.

Make the 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, 27-30 minutes. Let cool on a wire rack.

Make the Topping:
Bring ⅓ cup 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, 5-7 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.

Let brownies stand at room temperature at least 15 minutes before serving. Lift out and cut into 16 squares, wiping knife with a hot, damp cloth between each cut.

Brownies can be refrigerated in an airtight container up to 2 days.

Makes 16.