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1
In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth.
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2
Remove from heat; cool.
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3
Preheat oven to 350; line an 8x 8 inch baking pan with foil, extending foil over edges of pan.
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4
Grease foil; set pan aside.
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5
Stir the sugar into the cooled chocolate mixture in saucepan.
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6
Add the eggs, one at a time, beating with a wooden spoon just until combined; stir in vanilla.
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7
In a small bowl, stir together the flour and baking soda.
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8
Add flour mixture to chocolate mixture, stirring just until combined.
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9
Stir in 1/2 cup of pecans and 1/2 cup of chocolate chips.
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10
Spread batter evenly in prepared pan; bake for 30 minutes.
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11
Cool in pan on wire rack.
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12
Meanwhile, in a small saucepan, stir caramels and milk over med-low heat until melted and smooth.
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13
Spread mixture over cooled brownies; sprinkle top with remaining 1/2 cup pecans.
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14
In a saucepan, melt the remaining 1/4 cup chocolate chips over low heat, stirring constantly until melted and smooth.
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15
Drizzle chocolate over top of brownies.
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16
Let stand for 2 hours before serving.
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17
Using edges of foil, lift the brownies out of the pan; cut into bars just before serving.
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18
To store-cover pan of brownies; place pan in refrigerator for up to 3 days; before serving, let brownies stand at room temperature for 30 minutes.
