BROWNIE:

1/2 c. butter
1 c. sugar
4 eggs
1 tsp. vanilla
1 (16 oz.) can chocolate syrup (save a little for top of dessert)
1/2 tsp. baking powder
1/4 tsp. salt
1 c. flour

TOPPING:

8 oz. caramel topping
1 c. chopped pecans
Saved chocolate syrup

Cream butter and sugar until fluffy. Add eggs and vanilla. Beat. Add chocolate syrup; beat. Sift flour, baking powder and salt. Add to chocolate mixture. Beat until flour disappears. Bake at 350 degrees for 45 minutes or until toothpick comes out clean. (Use a 9-inch springform cheesecake pan; grease well.) Cool.

Sprinkle cooled brownie with chopped pecans. Drizzle caramel ice cream topping over nuts. Top caramel/nuts with one half-gallon of vanilla ice cream. Top ice cream with remaining pecans. Drizzle with remaining caramel and a little chocolate sauce. Freeze for 3-4 hours.