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1
Heat oven to 350F (325F for glass baking dish).
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2
Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted.
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3
Stir until chocolate is completely melted.
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4
Stir sugar into chocolate mixture until well blended.
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5
Mix in eggs.
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6
Stir in flour until well blended.
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7
Spread 1/2 of the brownie batter in greased 13x9-inch baking pan.
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8
Bake 25 minutes or until batter is firm to the touch.
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9
Meanwhile, microwave caramels and cream in microwavable bowl on HIGH 2 minutes or until caramels begin to melt.
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10
Stir until smooth.
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11
Stir in 1 cup of pecan halves.
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12
Gently spread caramel mixture over baked brownie batter in pan.
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13
Sprinkle with chocolate chips.
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14
Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining 1 cup pecan halves.
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15
(Some caramel mixture may peak through.)
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16
Bake an additional 30 minutes or until brownies feel firm to the touch.
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17
Cool in pan.
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18
Run knife around edges of pan to loosen brownies from sides.
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19
Cut into 24 squares.
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20
Tip: Line 13x9-inch baking pan with foil, extending over edges to form handles.
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21
Generously grease foil.
