BASE:

2 oz. (2 sq.) semi-sweet chocolate, chopped
1 oz. (1 sq.) unsweetened chocolate, chopped
1/2 c. butter
3/4 c. flour
3/4 c. sugar
1 tbsp. vanilla
2 eggs
1/2 c. coarsely chopped pecans

Heat oven to 325 degrees. Line 9-inch round cake pan with foil; grease. In medium saucepan over low heat melt semi-sweet chocolate, unsweetened chocolate, and butter, stirring constantly. Cool slightly.

Lightly spoon flour into measuring cup; level off. Stir in flour, sugar, vanilla, and eggs; blend well. Pour into greased pan. Sprinkle pecans over batter.

Bake at 325 degrees for 20-30 minutes or until set. Cool 10 minutes; carefully remove brownie from pan. Remove foil from brownie.

TOPPING:

10 caramels, unwrapped
2 tbsp. milk
1/2 oz. (1/2 sq.) unsweetened chocolate, chopped
2 tsp. butter
1 tsp. light corn syrup

In small saucepan over low heat, melt caramels and milk, stirring frequently until smooth. Drizzle over base. In same saucepan over low heat, melt unsweetened chocolate, butter, and corn syrup, stirring frequently. Drizzle over caramel. Cool completely; cut into wedges. Yield 12 to 16 servings.