Turtle Brownie with Pecans

Preheat the oven to 350°F (175°C)

Butter and flour a 21cm by 21cm baking dish or tart pan. Reserve

For the brownie: In a large heatproof bowl set over a pot of simmering water, melt the chocolate and butter, stirring delicately

Let cool slightly

Mix in the powdered sugar, vanilla extract, and eggs, beating with a wooden spoon until smooth

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

Add to the brownie mixture, beating until well combined

Pour into the prepared dish and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean

Let cool in the dish

For the caramel: In a medium saucepan over medium heat, combine the powdered sugar, light corn syrup, and water, stirring until dissolved

Bring to a boil, then reduce heat and simmer for about 5 minutes, or until the mixture turns golden brown

Remove from heat and stir in the heavy cream and vanilla extract (the mixture will bubble)

Add the pecans and pour over the brownie, spreading with a spatula

Let cool, cut into squares, and serve

320 calories per serving