Instructions: Preheat oven to 350 degrees F. (180 degrees C.)

In a small bowl over hot, not boiling water, melt semisweet and unsweetened chocolate with butter. Set aside.

In large bowl, whisk together eggs, sugar and vanilla until well combined.

Stir in melted chocolate mixture. Mix flour with baking powder and salt.

Stir into chocolate mixture. Add pecans stirring just until combined.

Scrape mixture into 9-inch spring form pan lined with waxed paper on bottom; bake for 45 minutes or just until cake starts to pull away from sides and cracks on top.

Leave in pan and let cool.

CARAMEL LAYER:
In small bowl set over pot of simmering water, melt caramels with cream, stirring occasionally, for 10 minutes or until smooth.

Pour over brownie cake in pan.

Refrigerate for 30 minutes or until caramel is set.

GLAZE:
In bowl over hot, not boiling water, melt chocolate with cream, whisking until smooth. Let cool slightly; pour over caramel layer.

Garnish with pecan halves.

Refrigerate for at least 4 to 24 hours.

To serve, remove sides from pan and transfer to serving platter; let stand at room temperature for 15 minutes.

Joan Says: With this one you can experiment with your favorite chocolate cake until you find one you prefer-German Chocolate, Chocolate, Devils Food, etc., for the base.

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