Double Chocolate Brownies With Caramel Frosting

2 (1-oz.) unsweetened chocolate baking squares

2 (1-oz.) semisweet chocolate baking squares

1 cup butter, softened

2 cups sugar

4 large eggs

1 cup all-purpose flour

½ tsp salt

1 tsp vanilla

¾ cup chopped, pecans, divided

¾ cup semisweet chocolate chips, divided

Caramel Frosting

Microwave chocolate squares in a small microwave-safe bowl at medium 1 ½ minutes or until melted. Stir chocolate until smooth.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy.

Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour and salt, beating at low speed just until blended. Stir in vanilla, ½ cup pecans, and ½ cup chocolate chips. Spread batter into a greased and floured 13 x 9 inch pan. Sprinkle with remaining ¼ cup pecans and ¼ cup chocolate chips.

Bake at 350° for 40 minutes or until set. Cool completely on a wire rack. Spread evenly with Caramel Frosting. Yield: 32 brownies.

Caramel Frosting

¾ cup butter

2 cups sugar

½ cup buttermilk

12 large marshmallows

1 T light corn syrup

½ tsp baking soda

Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234° (soft ball stage). Remove from heat. Beat at high speed 5 to 7 minutes or until frosting thickens and begins to lose its gloss. Yield: 2 cups.