INGREDIENTS
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For the brownies:
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1 cup (2 sticks) butter
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12 ounces bittersweet or semisweet chocolate, coarsely chopped
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1½ cups sugar
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4 large eggs
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1 tablespoon vanilla extract
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1¼ cups all-purpose flour
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½ teaspoon salt
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1½ cups pecans, coarsely chopped (optional, I didn't use any)
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1 cup semisweet chocolate chips
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For the caramel filling:
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14 ounces caramel candies, unwrapped
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1/4 cup heavy cream