Caramel Filled Fudge Brownies

10 tablespoons hot melted butter

1 1/4 cup granulated sugar

3/4 cup plus 2 tablespoons natural unsweetened cocoa powder

1/4 teaspoon salt

2 large eggs, lightly beaten

1/2 cup all purpose flour, spooned and swept (2.25 oz)

7 ounces unwrapped caramels (25-28)

2 1/2 tablespoons cream

1/2 cup semi-sweet chocolate chips

1/3 cup chopped pecans

Preheat oven to 350 degrees F. Line an 8 inch square pan with Release foil.
Combine hot melted butter, sugar, cocoa powder and salt in a microwave-safe mixing bowl; Microwave mixture for 1 minute on high, stopping to stir halfway through.
Beat mixture 20 strokes with a mixing spoon. If mixture seems very hot, let cool for about 2 minutes, then beat in eggs, one by one. Add flour and stir just until combined. Spread a little over 1/3 of this mixture (enough to cover) over bottom of pan and bake for 15 minutes. Remove from oven and set hot pan in a larger pan. Pour cold water and ice into larger pan and let sit for 10 minutes.**
While brownie layer cools, prepare caramel filling. Combine caramels and cream in a microwave-safe bowl. Heat on high for 30 seconds. Stir well, then repeat until caramel is hot and smooth. Pour caramel mixture over cooked brownie layer, keeping it away from edges as much as possible (It will radiate outward as you add the top layer of brownie batter).
Stir half the chocolate chips into remaining brownie better. Carefully drop and spread brownie batter over caramel layer, cover caramel as much as possible. Stir together remaining chocolate chips and pecans. Sprinkle chocolate chip/pecan mixture over top of brownies. Return to oven and bake on center rack for 25 minutes or until top appears set.
Let cool completely on a rack, then chill for at least 1 hour. Lift from pan by grasping foil, then cut into squares.
Makes 16