Chocolate Caramel Turtle Brownies
Caramel syrup recipe
Preheat oven to 350 F. Butter an 8-inch square pan.
In a small saucepan, melt butter and unsweetened chocolate together
over low heat, set aside. In a medium-sized bowl, beat eggs with
wire whisk, beat until light. Beat in sugar, salt and vanilla until
blended. Stir in chocolate mixture, then flour. Pour into pan.
Bake 15 minutes. Meanwhile, prepare Caramel Syrup.
Carefully remove pan from oven and sprinkle top evenly with pecans.
Gently top pecans with cooked Caramel Syrup, covering surface
Bake 15 minutes longer, or until caramel is bubbling over entire top
of brownie. Remove from oven and immediately sprinkle with chocolate
chips. Let chocolate melt slightly, then VERY gently swirl surface
with a knife.
Cool completely before cutting. Chill to harden chocolate if
necessary. Serve at room temperature.
CARAMEL SYRUP: Bring 1/2 cup butter and 1/3 cup lightly packed brown
sugar to a boil in a small saucepan, stirring constantly. Stir and
simmer one minute.