Adapted from tastykitchen.com
teaspoons Baking Powder
teaspoon Vanilla Extract
cup Semi-Sweet Chocolate Chips
ounces, fluid Canned Sweetened Condensed Milk
ounces, weight Bag Of Caramels (like Kraft, Unwrapped)
cups Chopped Pecans
Preheat oven to 350 F. Line an 8×8 baking pan with aluminum foil and grease foil with non-stick spray. In a medium bowl, mix flour, salt, and baking powder; set aside. In a separate large bowl, mix sugar, eggs and vanilla with a whisk. Put butter and chocolate chips in a microwave safe bowl. Melt them in the microwave, heating at 30 second intervals then mixing and continuing until melted and runny. Once chocolate and butter are melted, pour a little into the sugar and egg mixture to temper the eggs and whisk. Continue slowly pouring the rest of the chocolate into the sugar and eggs and whisk until incorporated. Then add flour mixture and stir just until combined. Pour half of the batter into a greased 8×8 baking pan. Bake for 10 minutes. Meanwhile, melt the caramels and sweetened condensed milk in a saucepan over low heat until completely melted. After 10 minutes remove the brownies from the oven. Pour half of the melted caramel over the baked brownie layer and sprinkle with pecans. Drop remaining brownie batter over caramel/pecan layer and carefully swirl with a knife. Bake for another 15-18 minutes. Let brownies completely cool before cutting.