Instructions

• Preheat oven to 350°F. Spray a 9×9" 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 of the semi-sweet baking chocolate, and 12 tablespoons (3/4 cup) of the butter. Microwave in 30-second intervals, stirring between each, until the chocolate and butter are melted and the mixture is smooth.
• Stir the granulated sugar into the melted chocolate mixture until combined.
• Add the eggs one at a time, stirring after each until incorporated. Stir in the vanilla extract and the unsweetened cocoa powder.
• Gently stir in the all-purpose flour and the 1/4 teaspoon salt until just combined (do not overmix).
• Fold in the chopped pecans and 3/4 cup of the caramel bits.
• Pour the batter into the prepared pan and spread it evenly.
• Bake 23–28 minutes, until a toothpick inserted about 1 inch from the center comes out with a few moist crumbs (23 minutes will be very fudgy; bake longer if you prefer a firmer brownie).
• Remove from oven and let the brownies cool completely in the pan at room temperature.
• While the brownies cool, prepare the toppings: in a microwave-safe bowl melt the remaining 3 ounces semi-sweet chocolate with the remaining 1 tablespoon butter in 30-second intervals, stirring between each, until smooth. In a separate small microwave-safe bowl combine the remaining 1/2 cup caramel bits with the 2 teaspoons milk and microwave in 20–30 second intervals, stirring until the caramel is smooth and pourable.
• When the brownies are fully cooled, lift them from the pan (if lined) and cut into 16 bars.
• Spoon about 1/4 to 1/2 teaspoon melted chocolate onto each brownie and spread slightly with the back of a spoon. Drizzle each brownie with the melted caramel and top each with a pecan half. Let the toppings set at room temperature.
• Do not refrigerate (the caramel will harden). Store the brownies in a covered container at room temperature.