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1
Preheat oven to 350F.
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2
and butter and flour a 9-inch square baking pan, knocking out excess flour.
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3
In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat.
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4
Cool mixture to lukewarm and stir in brown sugar and vanilla.
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5
Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth.
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6
In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well.
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7
Spread batter evenly in pan and bake in middle of oven 30 to 35 minutes, or until a tester comes out clean.
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8
Cool brownie layer completely in pan on a rack.
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9
In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a pinch salt to a boil over moderate heat, stirring until sugar is dissolved, and boil mixture, without stirring, until it turns a golden caramel.
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10
Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam).
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11
Stir in pecans and quickly pour mixture over brownie layer, spreading evenly.
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12
Cool brownies completely in pan on a rack.
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13
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat.
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14
Transfer chocolate to a small sealable plastic bag.
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15
Squeeze chocolate into one corner of bag and with a sharp knife 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 is firm, at least 4 hours.
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18
Cut chilled brownies into 16 squares and remove from pan while still cold.
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19
Let brownies come to room temperature before eating.
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20
Brownies keep, covered and chilled in one layer, 5 days.
