3/4 c. flour
1/2 c. packed brown sugar
1/4 c. butter, melted
3/4 c. finely chopped pecans
3 oz. (3 squares) unsweetened chocolate, chopped
3/4 c. butter
1 1/2 tsp. vanilla
3 eggs
3/4 c. sugar
1/2 c. firmly packed brown sugar
1 1/4 c. all-purpose flour
3/4 c. chopped pecans
1 c. Pillsbury caramel pecan ready-to-spread frosting
1 oz. unsweetened chocolate, chopped
1/4 c. milk
2 1/4 c. powdered sugar
1 tbsp. vanilla

Preheat oven to 350 degrees. Grease a 9x13 inch pan.

In small bowl, combine crust ingredients (flour, brown sugar, butter, and pecans) and spread in bottom of prepared pan.

In medium saucepan over low heat, melt chocolate and butter, stirring constantly until smooth. Remove from heat and add 1 1/2 teaspoon vanilla, eggs, sugar, and 1/2 cup brown sugar and blend well. Add flour and pecans. Mix well. Spread over crust. Bake at 350 degrees for 22-32 minutes or until set. Cool.

Spread filling (frosting) over cooled brownies.

In a small saucepan over low heat, melt 1 oz. chocolate, butter, and milk, stirring constantly until smooth. Remove from heat. Stir in powdered sugar and vanilla until smooth. Pour over filling. Refrigerate 30 minutes and cut into bars. Store in refrigerator.