Turtle brownies

I love the name of these!  I'm not sure what it means but it sounds cute. 



These brownies are from Joy of Baking and I made them because, well just because it's Christmas and I felt like some sweets.  It also explains why I had 2 gin and tonics last night (because it's Christmas) - I love Christmas!  It's a giant excuse for all kinds of wicked lifestyle behaviours.



Beware they are sweet as.  Also I get confused with American recipes when they ask for unsweetened chocolate as we don't have that here in Aus so I just used dark chocolate - my brownies were super sweet because I didn't lessen the amount of sugar in the original recipe (oops) but damn they were good.  I mean, really really good.  A soft, dense brownie base with caramelised pecans and bitter-sweet chocolate ganache.  Try it.













Recipe:



Brownies:



90g unsweetened chocolate (I used 70% dark), coarsely chopped

170g unsalted butter, diced into pieces

3 large eggs

1/2 cup (105g) light brown sugar

1 cup (200g) white sugar

1 1/2 tspns pure vanilla extract

90g plain flour

1/4 tspn salt



Homemade Caramel Topping:



225g white sugar

120ml light corn syrup

75ml tblspns water

1/8 tspn salt

120ml heavy whipping cream

1 1/2 tspns pure vanilla extract

200g pecan halves, toasted



Chocolate Ganache:



55g dark 70% chocolate, coarsely chopped

1/4 cup heavy whipping cream



Preheat oven to 180 degrees C and place rack in the centre of the oven.  Butter a 23 x 33 cm rectangular baking pan and place baking paper on the base.



Brownies:  Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water.  Remove from heat and set aside while you make the brownie batter.



Meanwhile, in the bowl of your electric mixer or with a hand held mixer, beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture.  Scrape down the sides of the bowl and, on low speed, beat in the flour and salt until just combined - don't overbeat.



Pour into the prepared pan and bake for 20 minutes, or just until the brownies are barely firm to the touch.  Remove pan from oven and place on a wire rack.



Caramel:   In a large heavy based saucepan combine the sugar, corn syrup, water and salt.  Over medium heat, stirring constantly, bring the mixture to a boil.  Once it boils, stop stirring, and cook the mixture until it turns a golden caramel colour, about 10-12 minutes (Swirl the pan as needed so the caramel cooks evenly) - be careful not to burn the caramel here - I admit I turned the temperature of the hotplate up and down a few times and didn't walk away.  Remove from heat and carefully add the cream and vanilla (the mixture will splutter and steam so be careful).  Stir in the pecans and immediately pour over the still warm brownie layer, spreading evenly.  Let cool to room temp., then cover and refrigerate for an hour or until the brownies are firm.



Ganache:  Place the chopped chocolate in a heatproof bowl.  Heat the cream in a small saucepan over medium heat.   Bring just to a boil, then immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.  Stir with a whisk until smooth.



Remove the brownies from the fridge and using a fork, drizzle the ganache over the brownies in a zigzag pattern.  Cover and refrigerate until the chocolate is set.  Using a sharp knife, cut the brownies into 48 bars.



Store covered in the fridge for 7-10 days or in the freezer for longer storage.



Makes 48 brownies



Note: to toast pecans - bake in a 180 degree C oven for 8-10 minutes or until lightly browned and fragrant.