1. Preheat the oven to 350°F (180°C). Place chocolate and butter in a saucepan set over low heat; stir occasionally just until melted. Remove from heat.
2. Stir sugar, vanilla and salt into the chocolate mixture. Whisk in the eggs until well combined. Stir in flour just until mixture is free of streaks. Scrape into a foil-lined, 2-inch (5 cm) full-size hotel pan.
3. Bake for 45 minutes or until a tester inserted into the centre comes out with just a few moist crumbs attached. Cool completely in the pan, on a rack. Trim the edges if desired before slicing into 2 x 3-inch (5 x 7.5 cm) portions.

TURTLE BROWNIE EXPLOSION (Single Serving):

1. Warm brownie slightly in the microwave for 20 seconds. Garnish brownie with a scoop of chocolate ice cream. Drizzle caramel sauce over top, garnish with a generous amount of Gay Lea Real Whipped Cream and sprinkle with toasted, chopped pecans. Serve immediately.
2. For a different look, cut brownie into cubes and layer trifle-style in a narrow glass or dish.