Preheat the oven to 325 degrees F. Line an 8x8-inch cake pan with 2 pieces of parchment paper so it hangs over all 4 sides.
In a medium saucepan, combine the butter and sugar over medium-low heat. Heat until the butter is melted and the sugar is fully dissolved, stirring frequently. Pour the butter mixture into a large bowl and let it cool for 30 seconds. Stir in the vanilla and salt, and then whisk in the eggs. Sift in the cocoa powder and all-purpose flour, and stir to combine. Stir in the caramel candy, chocolate chips, and pecans.
Pour the batter into the prepared pan, and spread it out evenly. Sprinkle chocolate chips and pecans on top. Bake until the brownies are set along the outside, and a toothpick inserted in the center comes out a little moist, about 22 to 26 minutes. Cool completely before cutting. Drizzle caramel sauce on top right before serving.
Notes
To make this even more decadent, slightly warm each brownie for a few seconds in the microwave before serving. Top with vanilla ice cream!