These are a fun way to make a decadent turtle brownie. The caramel is made using purchased caramels melted with cream and butter in a 10 inch cast iron skillet or other heavy skillet*. After the caramel has been made in the skillet, a simple brownie batter is whisked together and poured over the caramel.
These are great alone or perfect with a scoop of vanilla ice cream. However you serve them warm them slightly in the microwave to soften the caramel if they are at room temperature.
Caramel and Pecans
11 ounces purchased caramels, unwrapped (I used one package of Kraft Caramels)
1/2 cup 40% or heavy cream
2 tablespoons butter
2 teaspoons vanilla
1 cup pecan halves
Preheat the oven to 325 degrees.
Place the caramels in a cast iron skillet or other heavy oven proof skillet*. Add the cream and butter. Place over low heat and cook on low to medium until the caramels are melted. Remove from the heat, add the vanilla and whisk until smooth. Spread evenly on the bottom of the pan. Sprinkle the pecan halves over the caramel and set aside.
If you have time, let the caramel set up in the bottom of the pan. Set aside.
1 1/3 cup packed brown sugar (265 grams or 9 1/3 counces)
1 cup all purpose flour (140 grams or 5 ounces)
1/2 cup cocoa (60 grams or 2 ouncs)
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, melted (90 grams or 3 ounces)
4 eggs, lightly beaten
1/4 cup 40% or heavy cream
6 ounces chocolate chips (170 grams)
Vanilla ice cream, optional
In a medium bowl combine the sugar, flour, cocoa, baking soda and salt. Set aside.
In another bowl, combine the butter, eggs and cream. Stir into the dry ingredients and spoon over the caramel. Smooth the top.
Bake for 35 minutes until just set.
Serve warm with or without ice cream.
Yield: 10 to 12 servings
*If you do not have a 10 inch oven proof skillet, make the caramel in a saucepan. Pour it into a 10” round pie plate or a 9x9” square pan. Proceed as above.