Turtle Brownies

Based on recipe found here.

TURTLE BROWNIES

Brownies
1/2 c. unsalted butter
6 oz. dark or bittersweet chocolate, chopped
2 large eggs
3/4 c. granulated sugar
1 Tbsp. vanilla extract
pinch salt
3/4 c. flour

Filling
8 oz Trader Joe's salted caramel sauce
1 c. pecans, heaping, roasted (salted, unchopped pecan halves; toast raw nuts for 5 to 10 minutes in a 400F oven to enhance flavor)

Topping
1/2 cup semi-sweet chocolate chips
1/2 cup pecans

Line an 8-inch square pan with high-quality aluminum foil (highly recommended so caramel doesn’t stick to pan) leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.

Brownies – In a small saucepan, heat the butter and chocolate on low heat stirring until smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble. Add the eggs, sugar, vanilla, and salt whisking vigorously to combine. Add the flour and stir until smooth and combined. Turn half the batter out into prepared pan; reserve remainder. Bake 350 F for 15 to 16 minutes, or until top has just set in the center; don’t overbake because pan is going back into oven. While brownies bake, prepare the filling.

Filling – In a medium bowl, add caramel (microwave it for 10 seconds if your is very thick or hard to get out of the jar), pecans, and stir to combine; set aside. After brownies have baked, remove pan from oven and using a spatula carefully and evenly spread the filling mixture over the brownies. Evenly top with reserved brownie batter, smoothing it lightly with a spatula. It’s normal for it to have thickened up some.

Topping – Evenly sprinkle the chocolate chips. Evenly sprinkle the pecans. Bake for about 24 to 25 minutes, or until center has just set and is no longer glossy. Allow brownies to cool in pan on top of a wire rack for at least 3 hours. Cover with a sheet of foil to prevent fridge smells, and place pan in fridge for about 2 hours, or until sufficiently chilled for slicing. Lift brownies out using foil overhang, slice, and serve. Brownies will keep airtight at room temp for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months.