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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Coat a 13-by-9-inch baking dish with butter; set aside.
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3
Combine the chocolate and measured butter in a small saucepan.
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4
Cook over low heat, stirring constantly, until melted, about 8 minutes.
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5
Remove from the heat and let cool slightly.
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6
Whisk the eggs, sugar, brown sugar, vanilla, and salt in a large bowl until the eggs are broken up and smooth.
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7
Add the chocolate mixture and stir to combine.
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8
Add the flour and baking powder and stir until just incorporated.
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9
Transfer the batter to the prepared dish and spread evenly.
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10
Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
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11
Remove to a rack and cool completely.
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12
Combine the sugar, water, and salt in a medium saucepan and bring to a boil over medium heat, stirring often until the sugar has completely dissolved.
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13
Continue to boil, swirling the pan occasionally (but not stirring), until the mixture turns a deep amber color, about 10 to 15 minutes.
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14
Remove from the heat, carefully pour in the cream and vanilla (the mixture will bubble up and steam), and stir until evenly combined.
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15
Stir the pecans into the caramel mixture and immediately drizzle over the brownies.
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16
Spread evenly to cover the brownies.
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17
Cool completely before cutting.
