Pecan Brownie with Caramel Pecan Topping (Turtle Brownie)

Prepare the batter: preheat the oven to 350°F (moderate)

Grease an 8-inch square baking dish and line it with parchment paper. Reserve

In a saucepan, melt the butter and chocolate over low heat, stirring until smooth

Remove from heat and let cool slightly

Add the sugar, vanilla extract, and eggs to the melted butter mixture, whisking until well combined

In a separate bowl, sift together the flour, baking powder, and salt

Add the dry ingredients to the wet ingredients, whisking until just combined

Pour the batter into the prepared dish and bake for 20 minutes or until a toothpick comes out clean

Let cool in the pan

Prepare the caramel pecan topping: In a saucepan, combine the brown sugar, Karo syrup, and water

Bring to a boil over medium heat, stirring occasionally

Reduce heat to low and simmer for 5 minutes or until the caramel reaches the desired color

Remove from heat and carefully add the heavy cream and vanilla extract (the mixture will bubble)

Add the pecans and quickly pour the mixture over the top of the brownie

Spread evenly

Let cool and cut into squares

315 calories per serving