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1
Adjust oven rack to middle position and heat oven to 350F Line 8-inch baking dish with foil and coat foil with cooking spray.
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2
Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine.
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3
Cool mixture for several minutes.
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4
Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds.
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5
Whisk in chocolate mixture until smooth.
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6
Stir in flour until no streaks of flour remain, Scrape batter evenly into prepared pan and sprinkle with chopped pecans.
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7
Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22-27 minutes.
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8
Cool brownies on wire rack to room temperature, about 2 hours.
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9
FOR THE TOPPING:.
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10
Bring brown sugar, butter, and corn syrup to a simmer in small saucepan over medium heat.
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11
Cook until sugar dissolves and mixture is smooth, 1-2 minutes.
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12
Remove pan from heat and cool until barely warm, about 10 minutes.
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13
Pour caramel mixture over brownies and spread evenly with spatula.
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14
Refrigerate until topping firms up, about 40 minutes.
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15
Using foil, lift brownies from pan to cutting board, Slide foil out from under brownies and cut brownies into 2-inch squares.
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16
(Brownies can be stored in an airtight container for several days).
