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1
In a double boiler, melt semi-sweet and unsweetened chocolate with butter; set aside.
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2
In a large bowl, whisk together eggs, sugar and vanilla until well combined.
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3
Stir in chocolate mixture.
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4
Mix together flour, baking powder and salt; stir into chocolate mixture.
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5
Add pecans and chocolate chips, stirring until just combined.
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6
Scrape mixture into a 9 springform pan lined with parchment or waxed paper on the bottom.
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7
Bake at 350 degrees for 45 minutes, or until cake starts to pull away from side and cracks form on top.
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8
Let cook in pan on rack.
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9
In a double boiler, melt caramels with cream, stirring occasionally for 10 minutes or until smooth.
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10
Pour over brownie cake in pan.
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11
Refrigerate 30 minutes or until set.
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12
In a double boiler, melt semisweet chocolate with cream, whisking until smooth.
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13
Let cool slightly; pour over caramel layer.
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14
Garnish with pecans.
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15
Refrigerate for at least 4 hours.
