Spiced Caramel Turtle Brownies

Set the oven temperature to 350°F (180°C). Apply butter or nonstick cooking spray to an 8-by-8-inch (20 x 20 cm) pan. Line the pan with parchment paper, ensuring an overhang on both sides. Apply oil to the parchment paper before setting it aside.

before setting it aside, coat the paper with butter or nonstick frying spray.
Prepare the spiced caramel topping by heating the heavy cream, salt, cinnamon, ginger, cardamom, cloves, and nutmeg in a small saucepan over medium-low heat until the cream scalds and gently bubbles, which should take approximately 5 minutes. Make sure it doesn’t boil! Take the pan off the heat, cover it, and set it aside until you're ready to use it.

While swirling constantly with a wooden spoon or high-heat-resistant rubber spatula, melt the granulated sugar in a medium saucepan set over medium heat. After forming clumps, the sugar will dissolve with constant stirring into a thick, amber-colored liquid. Make sure it doesn't burn!

Add the butter and continue stirring until melted, which should take approximately 2 minutes after the sugar has melted (this should take about 10 minutes). Be cautious, as the caramel will bubble up quickly when the butter is added. While stirring, very gently pour in the spiced heavy cream. After 30–45 seconds, remove the pot from the heat and allow the mixture to settle. Let it cool to room temperature before using.

Build a double boiler for the brownies by placing a heatproof dish over a pan of gently boiling water. Add the chopped chocolate and butter and stir to combine. It should take around 5 to 7 minutes, stirring regularly, for the chocolate to melt completely. Whisk together the light brown and granulated sugar until well blended after taking the bowl from the heat. Combine the eggs and vanilla extract using a whisk. Next, use a wooden spoon or rubber spatula to incorporate the cocoa powder, flour, and salt. Evenly combine the chopped pecans by folding them in the mixture. Avoid overmixing at all costs!

After pouring the mixture into the pan, bake the brownies for 25 minutes. Insert a toothpick into the middle of the pan to check whether they are done. The brownies are only done if they come out with a moist batter. They are ready when they leave behind only a few wet crumbs. If the brownies still need to be covered in wet crumbs, check on them every 2 minutes.

Take the baking dish out of the oven and evenly distribute the spiced caramel topping over the heated brownies. If you're using pecan halves, sprinkle them on top after you spread everything out evenly. After the pan has cooled completely, set it on a wire rack and cut it into squares.
In an airtight container.