FOR THE BROWNIES: – 6 ounces bittersweet chocolate (about 70%) – 1/2 cup unsalted butter – 1/2 cup granulated sugar – 1/2 cup firmly packed light brown sugar – 2 large egg – 2 teaspoons vanilla extract – 1 cup all-purpose flour – 1/2 teaspoon salt FOR THE CARAMEL TOPPING: – 11 ounces soft caramels (about 40 caramels) – 1/3 cup heavy cream – 1 & 1/2 cups roughly chopped pecans, toasted* FOR THE GANACHE: – 2 ounces semisweet chocolate – 2 tablespoons heavy cream – 1/4 cup roughly chopped pecans, toasted*