Caramel-Pecan Brownies

These caramel and pecan brownies, sweet and insoluble, just make your mouth water. Serve them at your next party and they'll immediately become a favorite.
Preheat the oven to 350 degrees. Bake the pecans in a single layer in a shallow pan for 6-8 minutes or until lightly browned and fragrant.Heat the chocolate and 3/4 cup butter in a large, microwave-safe bowl over HIGH heat for 1 to 1 1/2 minutes, or until they are melted and smooth, stirring at 30-second intervals. Whisk together the sugar and eggs until smooth. Add the flour. Place the dough on a 13-inch x 9-inch greased baking sheet.Bake at 350 ° C for 25-30 minutes or until a few moist crumbs appear on a wooden stick inserted in the middle. Let cool for 1 hour on a wire rack.Combine brown sugar, milk, 2 tablespoons butter, and salt in a large saucepan; bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low and simmer, stirring occasionally, for 5 minutes or until slightly thickened. Remove from heat. Let stand for 5 minutes. Using an electric mixer, beat the powdered sugar and vanilla together on medium speed until smooth. Drizzle over the brownies, spreading around the edges; sprinkle with toasted pecans. Let cool for 30 minutes. Cut into small squares.