PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Generously grease foil. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until well blended. Mix in eggs. Stir in flour until well blended. Spread half of the brownie batter into prepared pan.
BAKE 25 minutes or until top is firm to the touch. Meanwhile, microwave caramels and cream in microwaveable bowl on HIGH 2 minutes or until caramels begin to melt; stir until caramels are completely melted. Stir in 1 cup of the pecan halves.
SPREAD caramel mixture evenly over brownie; top with remaining brownie batter. (Some caramel mixture may peek through). Sprinkle with remaining 1 cup pecan halves. Bake an additional 30 minutes or until firm to the touch. Cool in pan on wire rack. Run knife or metal spatula around edges of pan to loosen brownies from sides. Lift brownies from pan, using foil handles. Cut into 32 squares.