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1
Set oven to 350 degrees.
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2
Set the oven rack to the middle postion.
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3
Butter and flour a 9-inch baking pan (tap off excess flour in the pan).
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4
For the chocolate layer: In a heavy-bottomed saucepan, melt the chocolate and the butter over low heat, stirring until smooth; remove the pan from the heat, cool the mixture to lukewarm.
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5
Stir in the brown sugar and vanilla.
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6
Add in the eggs, one at a time, beating well with a wooden spoon, until the mixture is smooth and glossy.
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7
In a bowl, sift together the flour, baking powder and the salt; add to the chocolate mixture, beating JUST until the batter is combined well.
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8
Add in the mini chocolate chips (if using).
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9
Spread the batter evenly into the prepared baking pan.
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10
Bake in the middle of the oven for 30-35 minutes, or until the chocolate layer tests done.
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11
Cool completely on a rack.
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12
For the caramel-pecan layer: In a heavy-bottomed saucepan, bring the sugar, corn syrup, water and a Pinch of salt to a boil, over medium heat, stirring until sugar is dissolved.
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13
Then boil the mixture WITHOUT stirring, until the mixture turns a golden caramel.
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14
Remove pan from the heat, and carefully add the cream and vanilla (be careful, the mixture will bubble up, and steam).
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15
Stir in the pecans, and QUICKLY pour the mixture over the chocolate layer in the pan, spreading evenly.
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16
Drizzle melted chocolate over the caramel for garnish if desired.
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17
Chill the chocolate-caramel squares, loosely covered, until the caramel if firm (at least 4 hours).
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18
Cut into 16 squares.
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19
Let the squares come to room temperature before eating.
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20
Store in the refrigerator for up to 6 days.
