• Heat oven to 350°F. Line 13 x 9 x 2-inch baking pan with nonstick foil or with regular foil coated with nonstick spray.

  • In large microwave-safe bowl, melt together butter and chocolate in microwave oven on high for 2 minutes; stir until smooth. Whisk in eggs, sugar, flour and vanilla. Stir in pecans. Spread half the batter into prepared pan. Sprinkle with 1 cup chocolate chunks.

  • In medium-size saucepan, melt together caramels and heavy cream over medium-low heat until smooth, about 5 minutes. Evenly pour over batter in pan. Spread with remaining batter. Sprinkle with remaining 1 cup chocolate chunks.

  • Bake in 350°F oven until top is dry to the touch, about 35 minutes. Let cool completely in pan on wire rack. Lift brownie from pan with foil. Cut into squares.

Nutrition Facts

268 calories; 14 g total fat; 42 mg cholesterol; 43 mg sodium. 34 g carbohydrates; 3 g protein;