• Begin by lining an 8" square baking tin with parchment paper and preheating the oven to 350°F (175C/155C Fan).
• In a medium mixing bowl, stir together the flour, cocoa powder, brown sugar and powdered sugar.
• In a large mixing bowl, whisk together the eggs, vanilla, water and oil until combined. Then add the flour mixture to the egg mixture and stir together with a spatula until you have a thick glossy fudge brownie batter.
• Finally, add the salted caramel chips and stir to combine.
• Pour the batter into the lined pan and bake for about 20 minutes in the centre of the preheated oven until a toothpick inserted in the middle comes out mostly clean.
• Once baked, remove from the oven and set aside until ready to top with the salted caramel mixture.

Instructions for Salted Caramel Pecan Turtle Topping

• Add the butter and brown sugar to a saucepan, place over a medium heat and stir occasionally until the sugar is dissolved. This will take about 10 minutes. The mixture should darken a bit (see note) and boil.
• Slowly pour the cream into the saucepan, while whisking continuously, followed by the vanilla. The mixture may sputter as it boils up a bit, but should subside to a steady boil. Continue stirring while it boils for about 1 minute.
• Remove from the heat and add the salt, stirring through. Then add the chopped pecans and stir to coat.
• Pour the pecan topping over the brownies and spread into a layer.
• Place the brownies (while still in the pan) in the refrigerator and chill for at least an hour to allow the brownies to cool and the caramel to set, before slicing.
• When set, remove from the pan, slice and serve.