Ghirardelli Turtle Brownies Recipe

Ingredients

• 1 cup semi-sweet chocolate chips
• 3/4 cup sweet ground chocolate and cocoa
• 2 eggs
• 1 1/2 cups sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup butter or 1/2 cup margarine, melted
• 2/3 cup unsifted flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup walnuts, chopped
• 1/3 cup light corn syrup
• 3 tablespoons water
• 1/3 cup heavy whipping cream
• 1 1/2 cups pecans, chopped

Instructions

1. Preheat your oven to 350ºF. In a bowl, use a spoon to mix 2 eggs with 3/4 cup sugar and 1 teaspoon of pure vanilla extract; then add 1/2 cup melted butter. In another bowl, sift together 3/4 cup sweet ground chocolate and cocoa, 2/3 cup unsifted flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt.
2. Stir the dry ingredients into the egg mixture until just combined. Gently fold in 1/2 cup chopped walnuts and 1 cup semi-sweet chocolate chips. Spread the batter into a greased 8 or 9-inch square pan, smoothing it into an even layer.
3. Bake for 20 to 30 minutes, depending on the pan size; use the 8-inch pan for extra chewy brownies and the 9-inch for a cake-like texture. Once finished, allow the brownies to cool in the pan before cutting them into squares.
4. For the caramel pecan topping, in a 3-quart saucepan, combine 3/4 cup sugar, 1/3 cup light corn syrup, 3 tablespoons water, and a pinch of salt. Bring to a boil over medium heat, stirring occasionally, until the mixture turns a lovely golden caramel color.
5. Remove the saucepan from heat and cautiously stir in 1/3 cup heavy whipping cream and 1 teaspoon vanilla extract. Quickly mix in 1 1/2 cups chopped pecans, then pour the caramel over the cooled brownie layer, spreading it evenly.
6. Let the brownies cool on a rack. For the caramel to set perfectly, cover the brownies and chill them in the refrigerator for about 2 hours before serving.