1. Preheat the oven to 350 degrees. Line a 9×13 inch pan with parchment paper and leave some to hang over the edges. This helps the caramel not stick to things and as a nice little handle to pull the brownies out to cut.

2. In a microwave-safe bowl, add the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, stirring after each time, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla.

3. Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate, pecans, and chocolate chips. Fold it all together with wooden spoon or spatula. Batter will be very thick. Spread evenly into prepared pan.

4. Bake for 30 minutes. While the brownies are baking, make the caramel. To make the caramel, you can either use the caramel recipe on my site or you can just throw a package of caramels, add a tablespoon of heavy cream and then melt in the microwave in 30 second increments and stir after each until smooth. Set aside to cool slightly.

5. After 30 minutes, then test the brownies with a toothpick. You want it to come out with only a few moist crumbs on it. Remove from the oven and pour the slightly cooled caramel over the top of the brownies.

6. Spread the caramel evenly on top. If desired, sprinkle some sea salt over the top of the caramel. Allow the brownies to cool completely before attempting to cut into squares.