Turtle brownies

I guess we so full from the pasta and meatballs we forgot to take a picture of the turtle brownies. This recipe came from Martha Stewart Living.

Turtle Brownies

For the batter:
4 Tbl unsalted butter, plus more for pan
3 oz good-quality unsweetened chocolate, coarsely chopped
1/2 C all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1 C sugar
2 large eggs
1/4 C milk
1 tsp pure vanilla extract

for the topping:
1 C sugar
1/3 C heavy cream
1 tsp pure vanilla extract
1/2 tsp salt
1 cup coarsely chopped toasted pecans (4 oz)

Preheat oven to 325. Line a buttered 8" square baking pan with parchment paper, allowing 2" to hang over sides; butter the lining, excluding overhang; set pan aside.*

Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a a separate 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 beat until combined. Add flour mixture; beat, scraping down the sides of the bowl until well incorporated.

Pour batter into prepared pan. Bake until a cake tester inserted into brownies come out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.

Make topping when brownies are cool. Bring 1/4 C water and the sugar to a boil in a medium sauce pan over medium-high heat, stirring until sugar has dissolved. When water 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 mixture is medium amber, 5 to 7 minutes.

Remove from heat and immediately add cream, vanilla, and salt.** Gently stir with a clean wooden spoon or heatproof spatula until smooth. Add pecans, stir until caramel begins to cool and thickens slightly, about 1 minute.

Pour caramel over brownies; spread with a spatula. Let caramel set for about 1 hour. Serve with ice cream and hot fudge.

*we sprayed the pan with Pam. It worked just as well.
**Be CAREFUL- this will bubble up fast when the cream is added. So start stir immediately.