Preheat oven to 350°F. Line a 9-inch baking dish with parchment paper. Set aside.
In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR. Gently fold in pecans.
Pour batter into dish.
In a small glass microwave safe bowl, add caramel bits with heavy whipping cream. Microwave in 30-second intervals, stirring between each set, until smooth. Drizzle melted caramel over brownies, using a knife to swirl into the batter. Top with additional pecans and chocolate chips.
Bake for 35-40 minutes, allowing to cool COMPLETELY before cutting.
Notes
These can be made in ONE bowl. Whether you use a medium sized saucepan, or microwave safe large bowl...clean up is a breeze!
I use semi-sweet or dark chocolate chips in my brownies, use what you have on hand! You can even toss some in at the end to make them chocolate chip brownies! Or toss in some walnuts for some nutty brownies!
LINE your baking dish with parchment paper (or foil). Not only does it make clean up easier, but you can just lift your brownies out of the pan and cut them!
DO NOT OVER STIR. When you add in the dry ingredients, use slow but big stirs to incorporate the dry into the wet. Just when you see no more dry, STOP STIRRING!
Want to eat them sooner? Chill them in the refrigerator so they are easier to cut. Want to make a brownie ice cream sundae? Eat them warm!