BROWNIE:

1/2 c. butter
2 (1 oz.) sqs. unsweetened chocolate
1 c. sugar
3/4 c. all-purpose flour
2 eggs, slightly beaten
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla

CARAMEL:

8 oz. (30) caramels, unwrapped
3 tbsp. whipping cream
1/2 c. chopped pecans
1/4 c. semi-sweet chocolate chips
Vanilla ice cream

Heat oven to 350 degrees. In 2 quart saucepan combine butter and unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in all remaining brownie ingredients. Spread batter into greased 9 inch pie pan. Bake for 20 to 25 minutes or until firm to the touch.

Meanwhile, in 1 quart saucepan cook caramels and whipping cream over medium low heat, stirring occasionally, until caramels are melted (5 to 6 minutes). Remove brownie from oven; spread melted caramel mixture over entire baked brownie. Sprinkle with pecans and chocolate chips. Return to oven; bake for 3 to 5 minutes or until caramel mixture is bubbly. Let stand 30 to 45 minutes; cut into wedges. Serve warm with ice cream.