Melt butter and chocolate in a medium saucepan over low heat. Stir in sugar, eggs, and vanilla with a wooden spoon just until combined. Stir in flour and pecans.

Spread batter in a greased 9x9x2-inch baking pan. Sprinkle batter with semisweet chocolate pieces. Bake in a 350 degree F oven for 20 minutes. Cool in pan on a wire rack. Meanwhile for the caramel sauce, combine caramels and milk in a small saucepan. Cook and stir over medium-low heat until smooth.

Cut brownies into 16 bars. If desired, cut brownies in half again. Place a scoop of vanilla ice cream and one brownie or 2 halves in each serving dish. Drizzle with Caramel Sauce. Makes 16 servings.

Store brownies in an airtight container at room temperature for up to 3 days. To freeze, line the baking pan with foil, extending foil over the edges of the pan, and grease the foil. Bake the brownies in the foil-lined pan as directed, and cool completely. Using the edges of the foil, lift the uncut brownies out of the pan, place them in a freezer container or bag, and freeze up to 1 month. Before serving, thaw for 1 hour. Cut and serve as directed.