Caramel Pecan Fudge Brownies

These are very rich but worth every calorie

Chocolate Layer:
¾ cup sugar
½ cup butter
2 eggs
4 oz. Semisweet chocolate, melted
2 tsp. Vanilla
½ cup flour
pinch of salt
Pecan Layer:
¼ cup butter
¾ cup packed brown sugar
2 Tbls. flour
2 eggs
2 tsp. Vanilla
3 cups pecan halves
Glaze:
4 oz. Semisweet chocolate, chopped
½ cup butter

Line 9-inch square pan with foil; butter foil. For chocolate layer, beat sugar and butter with electric mixer on high until light, 2 minutes. Add eggs; mix well. Mix in chocolate and vanilla. Stop mixer; add flour and salt; mix just until flour disappears. Transfer to prepared pan and place in freezer while preparing next layer; this keeps layers separate. Heat oven to 325 degrees.
For pecan layer; melt butter in small pan. Add brown sugar; cook a few minutes over low heat until smooth. Stir in flour and cook 30 seconds. Cool 10 to 15 minutes.
Whisk eggs in small bowl. Add spoonfuls of cooled brown sugar mixture (will be thick); whisk till smooth and add pecans and vanilla. Pour pecan layer over well-chilled chocolate layer. Bake until toothpick inserted in center comes out clean, about 45-55 minutes. Cool completely.
For glaze: melt chocolate with butter, whisking until smooth. Pour over cooled bars, tipping pan to cover. Refrigerate several hours before cutting into squares.