• Pre-heat your oven to 370℉/180℃. Line an 8x8" baking pan.
• In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted. 
• In a large mixing bowl, whisk together melted butter and both sugars until fully combined (3-5 minutes). Add in the eggs and vanilla and whisk again.
• Now, add the melted chocolate slowly and combine. 
• Add the flour, salt and cocoa powder. Fold gently with a rubber spatula or wooden spoon until just combined. Pour half the batter into the lined pan.

For the Caramel Filling

• Bake 10 minutes, until the top looks just set. Meanwhile, make the caramel.
• Unwrap the caramels and place in a small saucepan with the cream. Melt over a medium heat until totally melted. Pour this over the baked brownie. Top with the pecans. Top with the remaining brownie batter and bake a further 15 minutes, until the middle is only a little wobbly. Let cool.

For the Ganache

• Chop the chocolate up into small pieces if using block chocolate (chocolate chips are fine too). Place the chocolate in a heatproof bowl/jug.
• Heat the cream over a medium heat in a small saucepan. Once it has started simmering, pour it over the chocolate. Leave for 2 minutes, then whisk to create a thick, glossy chocolate ganache. Pour over the baked brownies.
• Top with the crushed pecans. Let set at room temperature to ensure a shiny top! Slice then serve.