Instructions

• Preheat oven to 350°F. Spray a 9×9" baking pan with cooking spray or line it with foil and spray the foil for easy removal.
• In a large microwave-safe bowl combine 2 ounces unsweetened baking chocolate, 2 ounces semi‑sweet baking chocolate (from the 5 ounces), and 12 tablespoons (3/4 cup) unsalted butter. Microwave in 30‑second increments, stirring between each, until the mixture is melted and smooth.
• Stir the 1 3/4 cups (350 g) granulated sugar into the chocolate mixture until combined.
• Add the 3 large eggs one at a time, stirring until each egg is fully incorporated before adding the next.
• Stir in 1 teaspoon vanilla extract and 2 tablespoons unsweetened cocoa powder until combined.
• Gently stir in 1 cup (124 g) all‑purpose flour and 1/4 teaspoon salt just until no streaks of flour remain. Do not overmix.
• Fold in 3/4 cup (72 g? — use the measured amount) chopped pecans and 3/4 cup caramel bits. (This uses part of the divided caramel bits called for in the ingredient list.)
• Spread the batter evenly in the prepared 9×9" pan. Bake for 23–28 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). For fudgier brownies use the shorter time; for more set brownies bake a few minutes longer.
• Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. When cool, lift out (if lined) and cut into 16 bars.
• While the brownies cool or after cutting, melt the remaining 3 ounces semi‑sweet baking chocolate with the remaining 1 tablespoon unsalted butter in a microwave‑safe bowl. Microwave in 30‑second increments, stirring between each, until smooth.
• In a separate microwave‑safe bowl melt the remaining 1/2 cup caramel bits with 2 teaspoons milk in 30‑second increments, stirring between each, until smooth and pourable.
• Spoon about 1/4–1/2 teaspoon of the melted chocolate onto the top of each brownie and smooth lightly with the back of the spoon. Drizzle the melted caramel over each brownie, then press one pecan half on top of each.
• Let the chocolate and caramel set at room temperature. Do not refrigerate (the caramel will become hard). Store the brownies in a covered container at room temperature.