Preheat the oven to 325 degrees F. Line an 8" baking pan with foil and grease.

Whisk the flour, baking powder and 1/4 teas salt together in a large bowl.

Melt the butter and chocolate in a microwave-safe bowl, 30 seconds to 1 minute, stirring once or twice. When smooth, whisk in the sugar and eggs. Add 1 1/2 teas vanilla.

Stir the chocolate mixture into the flour until combined.

Spread half of the batter into the prepared pan. Bake for 12 to 15 minutes, until just set.

Meanwhile, add the cream, remaining vanilla and salt to a bowl with the caramels. Melt the caramels in the microwave in 30-second bursts, stirring as needed, until smooth.

Sprinkle the brownie batter with half of the toasted pecans and all but 2 tbs of the caramel mixture. Spread the remaining batter over top and sprinkle the rest of the pecans on top. Set aside the remaining 2 tbs of caramel for later. Bake the brownies for 25 to 30 minutes longer, until set.

Cool on a wire rack for at least 1 hour. Heat the remaining caramel in a microwave if needed to make pourable. Drizzle the caramel over the brownies and let sit for 30 minutes before slicing and serving.