Fudgy Turtle Brownies

I saved this recipe because of the pictures.


Ingredients:

Cream Caramel

• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1/3 cup heavy cream, room temperature

Brownies

• 1 stick unsalted butter, room temperature, plus more for dish
• 1 cup plus 2 tablespoons unbleached all-purpose flour
• 1/2 teaspoon baking powder
• Kosher salt
• 8 ounces bittersweet chocolate, finely chopped (1 1/2 cups), plus 2 ounces melted
• 3 tablespoons vegetable oil
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 4 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 2 cups pecan halves (8 ounces)
• Flaky sea salt, such as Jacobsen, for sprinkling

• Step 1
  Caramel: Combine sugar and corn syrup in a saucepan. Cover and cook over medium-high heat until sugar has dissolved and mixture boils, about 5 minutes. Uncover and continue to cook, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns medium amber, 3 to 4 minutes more. Carefully add cream in a slow stream (mixture will bubble vigorously). Remove from heat and stir until smooth. Let cool until caramel thickens slightly but is still pourable, about 10 minutes. Makes 1 cup. Use immediately.
• Step 2
  Brownies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish. Line bottom and long sides with parchment, leaving an overhang; butter parchment.
• Step 3
  Whisk together flour, baking powder, and 3/4 teaspoon kosher salt. In a large heatproof bowl set over (not in) a pot of simmering water, melt chopped chocolate and butter with oil. Remove from heat. Add both sugars; whisk until smooth. Add eggs and vanilla; whisk until glossy, 1 minute. Add flour mixture; stir just until combined (do not overmix). Pour batter into prepared dish; smooth top with a spatula. Arrange pecans on top in a single layer.
• Step 4
  Bake until a tester inserted into center comes out with moist crumbs, 40 to 45 minutes. Transfer dish to a wire rack; let cool completely.
• Step 5
  Drizzle caramel over brownies; let cool until set, 30 minutes. Drizzle with melted chocolate; sprinkle with flaky salt. Let chocolate set (refrigerate for a few minutes, if desired), then cut into squares and serve.

Notes:
1. I would totally make these again, they are fabulous.
2. I didn't use their recipe for cream caramel-- I had some leftover salted caramel sauce from another recipe that I wanted to use up. I also therefore didn't add flaky salt, although
3. In my oven, I baked it for 40 minutes, but it probably should have come out earlier because the edges were overdone.
4. I otherwise followed the recipe entirely (maybe not sure about the darkness of the brown sugar). I didn't need the entire 8 oz of pecan halves.
5. Yum