Turtle Brownies

Preheat oven to 350° F. Butter and flour a 9-inch square baking pan; tap out excess flour and set aside.

In a 1 ½ quart heavy sauce pan, melt together butter and chocolate’s over low-heat, stirring until smooth; remove pan from heat. Cool mixture to lukewarm and stir in Pioneer Golden Light Brown Sugar and vanilla. Add eggs one at a time, beating well with a wooden spoon until mixture is glossy and smooth.

In a mixing bowl sift together flour, baking powder and salt. Add to chocolate mixture and beat until just combined. Spread batter evenly in baking pan.

Bake for 30 to 35 minutes, or until a tester comes out clean. Cool brownie layer completely.

In a 3-quart heavy saucepan bring white granulated Pioneer Sugar, corn syrup, water and a pinch of salt to a boil over medium heat. Stir until sugar is dissolved. Boil without stirring until it turns a golden caramel color.

Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Stir in pecans and quickly pour mixture over brownie layer spreading evenly. Cool brownies completely in pan on a rack.

In double boiler add chocolate to top pan and melt the chocolate, stirring until smooth. Transfer melted chocolate into a heavy duty plastic bag pushed into one corner of the bag. Snip a small hole in corner of bag and pipe chocolate decoratively over brownies.

Chill brownies, loosely covered, until caramel is firm (at least 4 hours).

Cut chilled brownies into 16 squares and remove from pan while still cold. Bring brownies to room temperature before serving.