Preheat the oven to 350°F. Grease a 9x13” glass baking dish and line with parchment paper. Set aside.

In the bowl of a standing mixer, combine eggs and vanilla extract. Using the whisk attachment on the mixer, whisk the egg mixture for 1-2 minutes.

Add the cocoa powder, salt, and baking powder to the mixture and whisk an additional minute, scraping the bottom of the bowl with a rubber spatula.

Meanwhile, in a large bowl, melt the butter in the microwave. Once melted, whisk the sugar into the hot butter.

Add the hot butter/sugar mixture to the standing mixer bowl and mix until combined.

Add the flour to the batter, mixing just until fully combined.

Fold in 1 cup of chocolate chips and 1 cup of roughly chopped pecans.

Spread the brownie batter into the prepared baking dish.

Bake for 30-35 minutes, until just a few crumbs cling to a toothpick/knife when stuck in the center of the brownies.. Remove from oven and allow to cool most of the way.

Spread the caramel sauce over the top of the brownies. Sprinkle with the remaining chocolate chips and chopped pecans.

Place pan of brownies in the refrigerator or freezer until caramel has hardened across the top.

Lift the brownies from the pan and slice into squares.