In a small bowl measure out the cream. Add the salt, and stir to dissolve it completely. Set this aside.

In a small saucepan, mix together water and corn syrup. Use a funnel or spoon to carefully add the sugar to the middle of the sauce pan, making sure NOT to touch the sides of the pot. (When sugar crystals touch the side of the pan it can cause the mixture to crystallize and it will become grainy.)Now place the mixture over medium high heat and stir gently until the sugar begins to dissolve, and the edges are just beginning to boil.

Cover the pot with a tight fitting lid. Let the mixture boil until it is completely clear. (When you cover the pot it allows the steam to roll down the sides of the pan and dissolve the sugar crystals.)

Remove the lid from the pot, continuing to boil the mixture until it reaches 290 degrees on a candy thermometer. Lower your heat to medium low,continuing to cook, swirl the pot occasionally until the mixture is lightly amber and reaches 360 degrees.

Remove the pot from the heat and stir in the cream. The caramel will now bubble, hiss and release a lot of steam, do not panic! This is normal! Keep stirring, making certain to scrape the bottom and sides as you go along. Once the caramel stops bubbling and acting crazy, add your room temperature butter and vanilla, and stir it until it is smooth, thick and well combined.

Set the caramel aside.

Set aside 25 perfect pecan halves to go on top of your brownies. Chop the rest finely, or place in a ziploc and whack the heck out of them.

Pre-heat your oven to 325 degrees.

Take your pan, I used an 8 x 8 pan. Line it with parchment. I take two long strips, wet them slightly and place one in each direction with a little hanging over the sides. Keeps the brownies from sticking to the pan and makes it easy to lift them out when you want to cut them. You can spray the parchment with non stick spray if you like.

Combine both chocolates and your butter in a microwave safe bowl. Gently heat till chocolate is melted. I tend to go in 15 second increments to make sure it is mixing well and does not burn. Stir in the cocoa powder and mix.

Whisk in the flour and the baking powder.

In a larger bowl beat your sugar, salt, vanilla, and eggs. Whisk in the chocolate and blend until combined, I almost find using a wooden spoon best about half way through so the mixture does not get stuck all over the whisk.

Gently fold in flour with a rubber spatula, or wooden spoon until almost combined. DO NOT over mix! Add your pecan and stir lightly. Again, do not over mix.

Pour half of your brownie mixture into your parchment lined pan and smooth it out.

Warm up your caramel in the microwave for a few seconds. Dribble about a quarter of a cup of the warm caramel over top of the brownie batter. It can be messy, it does not have to be perfect.

Add the remaining brownie batter on top, and smooth it out.

Place in your preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and sprinkle chocolate chips on top of the brownies. Cover with a plate or parchment paper to allow it to melt and spread out. Remove the cover and smooth out the melted chocolate chips.

Allow brownies to cool for at least an hour and a half if you can, this part is tough.

Warm up the remaining caramel until it pours easily.Takes about 30ish seconds in the microwave.

Pour the caramel over top of the brownies.

Place in the fridge for at least 4 hours, if you can. Again this is the hard part.

Take brownies out of the fridge and use the edges of parchment to lift them out onto a cutting board.

Cut into pieces, topping each with a pecan half.

Serve with a big old Turtle loving smile!