1/2 cup sugar
2 tablespoons butter
2 tablespoons water
2 cups semi-sweet chocolate chips, divided
2 eggs, slightly beaten
1 teaspoon vanilla
2/3 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Caramel Topping (see below)
1 cup pecan pieces
1/4 cup butter
2 tablespoons milk
Heat oven to 350°. Line 9-inch square baking pan with foil; grease and flour foil.
In medium saucepan, place sugar, butter and water; cook over low heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended.
Stir together flour, baking soda and salt; stir into chocolate mixture.
Spread into prepared pan.
Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Remove from oven; immediately and carefully spread Caramel Topping over top of brownie. Sprinkle remaining 1 cup chocolate chips and pecans over topping.
Cool completely in pan on wire rack, being careful not to disturb chips while soft.
Cut into 16 bars.
Remove wrappers from caramels. In medium microwave-safe bowl, place butter, caramels and milk. Microwave at HIGH for 1 minute; stir. Microwave additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.
Mrs. Anderson’s Baking Silicone 9-Inch Square Cake Pan Baking Mold, 9 x 9-Inches