Caramel Brownies

These brownies were ridiculously rich and your stomach might find them a bit obscene, but they're so good that you just must make them. If you make these I recommend keeping just one for yourself and giving the rest away. :)

Caramel Brownies
recipe from Annie's Eats

Ingredients:
For the brownies:
1 cup unsalted butter
12 oz. bittersweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (omitted)
1 cup semisweet chocolate chips

For the caramel filling: **I just used a jar of caramel sauce I had on hand**
14 oz. caramel candies, unwrapped
1/3 cup heavy cream

Directions:
Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until completely melted and smooth. Remove the bowl from the heat. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 20 minutes. Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.
Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat. Heat, stirring frequently, until melted and smooth. Stir in half of the pecans. Immediately spread the caramel mixture over the bottom brownie layer. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer. Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving.