How do you make a choc fudge caremel lovly brownie?

For the Brownie Base:

- 1 cup (2 sticks) unsalted butter, melted and cooled slightly

- 1 cup granulated sugar

- 1 cup packed light brown sugar

- 1 teaspoon vanilla extract

- 2 large eggs

- 2 large egg yolks

- 1 cup all-purpose flour

- 1/2 cup unsweetened cocoa powder

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

For the Chocolate Fudge Layer:

- 1/2 cup heavy cream

- 6 ounces bittersweet chocolate, finely chopped

For the Caramel Layer:

- 1/2 cup (1 stick) unsalted butter, at room temperature

- 1 cup packed light brown sugar

- 1/4 cup heavy cream

- 2 tablespoons light corn syrup

- 1 teaspoon vanilla extract

- 1/4 teaspoon salt

For the Topping:

- 1/2 cup chopped semisweet chocolate

- 1/2 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal.

2. Make the Brownie Base:

- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.

- Beat in the vanilla, eggs, and egg yolks one at a time, until well blended.

- Sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

3. Pour the brownie batter into the prepared pan and spread evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.

4. While the brownies are baking, make the Chocolate Fudge Layer:

- In a heatproof bowl set over a saucepan of simmering water, combine the heavy cream and chopped chocolate. Stir until the chocolate is completely melted and smooth. Remove from heat and set aside.

5. Make the Caramel Layer:

- In a medium saucepan, combine the butter, brown sugar, heavy cream, corn syrup, vanilla, and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until the mixture has thickened and turned golden brown.

6. Remove the brownies from the oven and pour the chocolate fudge layer evenly over the top. Spread the caramel layer over the chocolate fudge layer, smoothing it out with a spatula. Sprinkle with the chopped chocolate and pecans.

7. Return the brownies to the oven and bake for an additional 5-10 minutes, or until the topping is melted and bubbly.

8. Let the brownies cool completely in the pan before slicing and serving.