3/4 c. unsalted butter (1 1/2 sticks)
4 sq. unsweetened chocolate
4 large eggs
2 c. sugar
1/4 c. heavy cream
1 pkg. soft caramels (unwrapped)
1 1/4 c. all-purpose flour
2 tsp. vanilla
1 c. chopped pecans

Heat oven to 350°F. Line 13 x 9 x 2-inch baking pan with nonstick foil or with regular foil; coat with nonstick spray.

In large microwave bowl, melt together butter and chocolate on High for 2 minutes. Stir until smooth. Whisk in eggs, sugar, flour and vanilla. Stir in pecans. Spread 1/2 batter onto prepared pan. Sprinkle with 1 cup chocolate chunks.

In medium saucepan, melt together caramels and heavy cream over medium/low heat until smooth about 5 minutes. Evenly pour over batter in pan. Spread with remaining batter. Sprinkle with 1 cup chocolate chunks.

Bake at 350°F until top is dry to touch, about 35 minutes.

Let cool completely in pan on wire rack. Lift brownie from pan with foil. Cut in squares.