Turtle Fudge Brownies

Description Turtle Fudge Chocolate Brownies
Makes 35 (2-inch) brownies

1/2 lb. (1 cup) unsalted butter softened
1/4 cup sour cream
4 large eggs
1 1/2 cups granulated sugar
1 tsp. vanilla sugar
1 tsp. coffee extract
3/4 cup all-purpose flour, sifted
1/2 tsp. salt
8 oz. semisweet chocolate chopped
1/2 cup chopped pecans toasted
35 whole pecans
1/2 cup caramel sauce

Adjust a rack to the center of the oven. Preheat the oven at 350 F. Lightly grease a l5x13x2 inch jellyroll pan and line with foil. Butter and dust with cocoa.

Cut the chocolate into chunks. Melt the chocolate and butter in top of a double boiler over simmering water. Stir until smooth.

In a large bowl beat the eggs and sugar, beat until creamy.

Stir in the cooled chocolate, sour cream, vanilla and coffee extract. Add flour and salt and mix only until incorporated. Add chopped pecans. (Reserve whole for decoration)

Spread in the prepared pan. Bake for 45 minutes or until a toothpick comes out almost clean.

Remove from pan and cool completely. Spread chocolate caramel sauce over the top and decorate with whole pecans. Cut into desired portions and serve.

CHOCOLATE CARAMEL SAUCE

For The Caramel
1 cup sugar
1/3 cup water
Pinch of salt
2 tsp. lemon juice
For the sauce
1/2 cup heavy cream
1/2 cup semi-sweet chocolate
2 tsp. vanilla extract
Pinch of salt

Blend the sugar, lemon juice and water in a heavy bottom pan. Brush down the sides of the pan and bring to a boil, continuing to brush down the sides as required. As soon as it begins to brown, remove the pan from the heat. Stir in the chopped chocolate and then cream, salt and vanilla.

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