Pre-Heat your oven to 350°F. Place foil in your 8-inch square pan. You want excess to hang over the edges of the pan. Grease the entire cooking pan with cooking spray. After brownie batter is made, take out 1 cup and set it aside. Place the rest in the pan and bake for 12 minutes.

Then in a small microwave-safe bowl, put the caramels and whipping cream inside uncovered and microwave for 30 seconds, then stir and microwave for another 30 seconds. Continue to microwave at 15-second at a time until completely smooth.

Pour the caramel mix over some of the baked brownies, then carefully spread it around the top. Sprinkle on 1/4 cup of pecans. Take the brownie batter you have on the side and place onto the caramel layer in spoonfuls; spread evenly. Sprinkle chocolate chunks and the remaining 1/4 cup pecans to the very top.

Bake another 32 to 35 minutes or until the toothpick comes out almost clean when tested. Remove from oven and let cool 1 hour before placing in the refrigerate for at least 1 hour before serving. Lift and remove brownies from the pan using the foil, then peel the foil off the brownies. Cut, serve and enjoy!