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Preheat oven to 350°F (175°C). Grease and line a 9x13" baking pan with parchment.
Make the brownie batter:
In a bowl, whisk melted butter and sugar until smooth.
Add eggs one at a time, beating after each addition.
Stir in vanilla.
Sift in flour, cocoa powder, and salt. Mix until just combined.
Fold in chocolate chips.
Bake:
Pour batter into pan and smooth the top.
Bake for 28–32 minutes, or until set with a slight jiggle (don’t overbake!).
Let cool slightly.
Top it off:
While still warm, drizzle with melted caramel.
Sprinkle over the toasted pecans and extra chocolate chips.
Add a pinch of flaky sea salt if desired.
Cool completely before cutting. (Or not… but prepare for delicious messiness!)
💡 Optional hack: Swirl caramel into the batter before baking for extra gooeyness.
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