Caramel-Pecan Delight Brownies

1. Prepare the Caramel

Combine the heavy cream and salt in a small bowl, stirring until the salt dissolves. In a heavy-bottomed 3-quart saucepan, mix the water and light corn syrup. Add the sugar to the saucepan, making sure not to let it touch the sides, and stir to moisten. Cover the saucepan and cook the mixture for 3 to 5 minutes. Then, uncover and continue cooking until the mixture turns a light amber color and reaches a temperature of 350-360°F, which should take another 3 to 5 minutes. Remove the saucepan from the heat and slowly add the cream mixture, followed by the butter and vanilla. Whisk until smooth. The key here is to avoid crystallization by not letting the sugar touch the sides of the pan. The golden bubbles will signal the caramel is ready.

2. Prepare the Brownie Batter

Preheat your oven to 325°F. Prepare a 9-inch square baking pan by creating a foil sling and greasing it lightly. In a medium heatproof bowl set over a saucepan of almost-simmering water, melt together the butter, bittersweet chocolate, and unsweetened chocolate until smooth. In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk the eggs, then add the sugar, salt, and vanilla extract. Stir in the melted chocolate mixture until well combined. Gradually fold in the flour mixture, followed by the chopped pecans and chocolate chips, if using.

3. Assemble and Bake the Brownies

Spread half of the brownie batter evenly in the prepared pan. Drizzle 0.25 cup of the caramel over the batter. Spread the remaining brownie batter on top, then drizzle another 0.25 cup of the caramel over it. Use a butter knife to swirl the caramel through the batter, ensuring even distribution. Bake in the preheated oven for 35 to 40 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out with moist crumbs.

4. Cool and Garnish

Allow the brownies to cool in the pan on a wire rack for about 1.5 hours. Once cooled, heat the remaining caramel briefly in the microwave until pourable, then drizzle it over the brownies. Top each brownie with a toasted pecan half for a delightful finish.