Pecan Caramel Brownies

These brownies require some work to make, but are the best I have ever had!

Ingredients:
50 caramel candy cubes, unwrapped
2 Tablespoons milk
1 1/2 cups sugar
1 cup butter or margarine, melted
4 eggs
2 teaspoons vanilla
1 cup all purpose flour
2/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (6 ounces) chocolate chips
1/3 cup pecan halves

Cocoa Glaze:
2 Tablespoons butter or margarine
2 tablespoons unsweetened cocoa
2 Tablespoons milk
dash salt
1 cup powdered sugar
1 teaspoon vanilla

Directions:
Preheat oven to 350 f. Butter a 13x9 inch pan. Melt caramels with milk in small heavy saucepan over low heat, stirring until completely melted. Keep warm.

Combine sugar, butter, eggs, vanilla, flour, cocoa, baking powder and salt in large bowl. Beat with mixer at medium heat until smooth. Spread half of the batter in prepared pan. Bake 15 minutes. Remove from oven and sprinkle with chocolate chips. Drizzle melted caramel over the chips, covering evenly. Spoon remaining batter over all. Return to oven, bake 20 minutes.

Toast pecan halves in another pan in same oven for 3 to 5 minutes. Prepare cocoa glaze. Pour over warm brownies. Arrange toasted pecans on top of brownies.

To make cocoa glaze:
Combine butter, cocoa, milk, and salt in small heavy saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat, add powdered sugar and beat until smooth. Stir in vanilla.

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