Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate mixture until well blended. Mix in eggs. Stir in flour until well blended. Spread 1/2 of the brownie batter in greased 13x9-inch baking pan.
Bake 25 minutes or until batter is firm to the touch.
Meanwhile, microwave caramels and cream in microwavable bowl on HIGH 2 minutes or until caramels begin to melt. Stir until smooth. Stir in 1 cup of pecan halves. Gently spread caramel mixture over baked brownie batter in pan. Sprinkle with chocolate chips. Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining 1 cup pecan halves. (Some caramel mixture may peak through.)
Bake an additional 30 minutes or until brownies feel firm to the touch. Cool in pan. Run knife around edges of pan to loosen brownies from sides. Cut into 24 squares.
Tip: Line 13x9-inch baking pan with foil, extending over edges to form handles. Generously grease foil.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.