Chocolate Caramel-Pecan Squares

Step 1: Set oven to 350 degrees. Set the oven rack to the middle postion. Butter and flour a 9-inch baking pan (tap off excess flour in the pan).

Step 2: For the chocolate layer: In a heavy-bottomed saucepan, melt the chocolate and the butter over low heat, stirring until smooth; remove the pan from the heat, cool the mixture to lukewarm. Stir in the brown sugar and vanilla. Add in the eggs, one at a time, beating well with a wooden spoon, until the mixture is smooth and glossy. In a bowl, sift together the flour, baking powder and the salt; add to the chocolate mixture, beating JUST until the batter is combined well. Add in the mini chocolate chips (if using).

Step 3: Spread the batter evenly into the prepared baking pan.

Step 4: Bake in the middle of the oven for 30-35 minutes, or until the chocolate layer tests done. Cool completely on a rack.

Step 5: For the caramel-pecan layer: In a heavy-bottomed saucepan, bring the sugar, corn syrup, water and a pinch of salt to a boil over medium heat stirring until sugar is dissolved. Then boil the mixture WITHOUT stirring, until the mixture turns a golden caramel. Remove pan from the heat, and carefully add the cream and vanilla (be careful, the mixture will bubble up, and steam).

Step 6: Stir in the pecans, and QUICKLY pour the mixture over the chocolate layer in the pan, spreading evenly. Drizzle melted chocolate over the caramel for garnish if desired.

Step 7: Chill the chocolate-caramel squares, loosely covered, until the caramel if firm (at least 4 hours).

Step 8: Cut into 16 squares. Let the squares come to room temperature before eating. Store in the refrigerator for up to 6 days.