1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1 cup chopped pecans, toasted
3/4 cup semisweet chocolate pieces
20 vanilla caramels, unwrapped
1 tablespoon milk
1.In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool.
2.Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside.
3.Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
4.In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in 1/2 cup of the pecans and 1/2 cup of the chocolate pieces. Spread batter evenly in the prepared pan.
5.Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack.
6.Meanwhile, in a small saucepan, melt and stir caramels and milk over medium-low heat until smooth. Spread over cooled brownies. Sprinkle with the remaining 1/2 cup pecans.
7.In a small saucepan, melt the remaining 1/4 cup chocolate pieces over low heat, stirring constantly until melted and smooth. Drizzle over the top. Let stand for 2 hours before serving.
8.Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. Makes 16 brownies.
Recipe shared from: http://www.bhg.com/recipe/brownies/fudge-ripple-turtle-brownies/