A moist, chocolaty brownie topped with caramel and nuts brings together the classic components of turtle candies.

　　

Ingredients

Makes 16

　　

For the Batter

4 tablespoons (1/2 stick) unsalted butter, plus more for the pan

　　3 ounces good-quality unsweetened chocolate, coarsely chopped

　　1/2 cup all-purpose flour

　　1/4 teaspoon baking powder

　　1/2 teaspoon coarse salt

　　1 cup sugar

　　2 large eggs

　　1/4 cup whole milk

　　1 teaspoon pure vanilla extract

　　

For the Topping

1 cup sugar

　　1/3 cup water

　　1/3 cup heavy cream

　　1 teaspoon pure vanilla extract

　　1/2 teaspoon coarse salt

　　1 cup coarsely chopped toasted (see page 192) pecans (about 4 ounces)

　　

Step 1

Preheat oven to 325°F. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).

　　

Step 2

Make batter: Put chocolate and butter in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in another bowl.

　　

Step 3

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 mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.

　　

Step 4

Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool on a wire rack.

　　

Step 5

Make topping: Bring sugar and the water to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved. When mixture 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 medium amber, 5 to 7 minutes.

　　

Step 6

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

　　

Step 7

Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour.

　　

Step 8

Let brownies stand at room temperature at least 15 minutes before serving. Lift out, and cut into 16 squares, wiping knife with a hot, damp cloth between each cut. Brownies can be refrigerated in an airtight container up to 2 days.

　　Martha Stewart's Cookies