By Carol Ramos, The Pastry Chef's Baking
From "The Brownie Experience" by Lisa Tanner
1/2 cup butter
4 ounces unsweetened chocolate
2 cups sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup flour
1 cup pecan halves
1-1/2 cups chocolate chips
1 cup butter
2/3 cup brown sugar, lightly packed
1. Preheat oven to 350 degrees F. Butter a 9" x 13” pan. In a small saucepan, melt butter and unsweetened chocolate together over low heat; set aside. In a medium-sized bowl, beat eggs with wire whisk; beat until light. Beat in sugar, salt and vanilla until blended. Stir in chocolate mixture, then flour. Pour into pan.
2. Bake 15 minutes. Meanwhile, prepare caramel syrup. Carefully remove pan from oven and sprinkle top evenly with pecans. Gently top pecans with cooked caramel syrup, covering surface completely. Bake 15 minutes longer or until caramel is bubbling over entire top of brownie. Remove from oven and immediately sprinkle with chocolate chips. Let chocolate melt slightly.