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Pre-heat oven to 350°F (180°C). Butter a 9 x9 in. (18x18 cm.) pan, lined with greased paper on the bottom. Melt butter and chocolate over hot, not boiling water or place in microwave for 4 minutes at medium temperature.
Remove chocolate from heat and cool it for 5 minutes. Stir in sugar, salt and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour and cocoa, gradually, stirring until all ingredients are incorporated and mixture is smooth.
Transfer batter to prepared pan and bake in oven for 40 to 45 minutes. Remove from oven, cool for 15 minutes and run a knife around inside edge. Invert pan onto a flat surface and peel of paper. Return again to pan and cool completely.
Caramel and Pecan Topping:
Place sugar, syrup, water and salt in a medium size saucepan, over medium heat.
Bring to a boil, stirring constantly, until sugar dissolves. Once sugar dissolves, stop stirring and continue cooking over medium heat until mixture has a light caramel color. Remove from fire and stir in cream and vanilla. Mixture with bubble. Stir until mixture is soft.
Add pecans, mix and pour mixture over brownie, spreading evenly. Cool.Melt chocolate in a small sauce pan or microwave. Cool for 5 minutes or until chocolate thickens lightly.
Spoon chocolate into a small sealable plastic bag. Squeeze chocolate into one corner and cut of corner to form a small hole. Sqweeze chocolate over brownie making designs. Refrigerate for 1 hour. Cut into 5 inch (4 cm) squares and remove brownies from pan.
Yield approximately 16 brownies
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