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1
Preheat oven to 350F.
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2
Butter and flour a 9-inch square metal baking pan, knocking out excess flour.
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3
Whisk together flour, baking powder, and salt in a small bowl.
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4
Melt chocolates and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat.
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5
Cool to lukewarm, then stir in brown sugar and vanilla.
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6
Add eggs 1 at a time, beating with a wooden spoon after each addition until mixture is glossy and smooth.
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7
Add flour mixture and stir until just combined.
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8
Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 30 to 35 minutes.
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9
Cool completely in pan on a rack.
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10
Bring sugar, corn syrup, water, and a pinch of salt to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, until mixture turns a golden caramel color, about 10 minutes.
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11
Remove from heat and carefully add cream and vanilla (mixture will bubble and steam).
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12
Stir in pecans and immediately pour over brownie layer, spreading evenly.
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13
Cool completely in pan on rack.
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14
Spoon chocolate into a small sealable plastic bag and seal, forcing out excess air.
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15
Squeeze chocolate into 1 corner, then cut a tiny slice off corner to form a small hole.
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16
Squeeze chocolate decoratively over brownies.
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17
Chill brownies, loosely covered, until caramel and chocolate are firm, at least 4 hours.
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18
Just before serving, cut chilled brownies into 64 (1-inch) squares and remove from pan while still cold, then bring to room temperature.
