Preheat oven 350'F. Use a 9” x 13” pan, greased.
Melt caramels slowly, over low heat, stirring frequently.
Melt butter and beat with sugar, cocoa, milk, and vanilla.
Add flour salt & baking powder to butter mixture. Stir in chocolate chips and half of the pecans.
Pour 2/3 of batter into greased pan. Pour caramel mixture over brownie batter.
Sprinkle remaining pecans over the top. Spoon the rest of brownie batter over top and spread out.
Cut thru brownie batter with butter knife to marblelize caramel.
Bake 25-30 minutes and remove from oven to cool appoximately l hour. Do not overcook as this will make them too hard to cut. Cool completely (sometimes in the refrigerator) before cutting.