• Prepare the caramel in advance. A good caramel sauce can be found in the dried fruit and caramel tart recipe. Make only half the quantity.
• Cut the pecans (or regular walnuts) coarsely into large pieces. Melt the chocolate with the butter over a low heat. When the mixture is smooth, turn off the heat and add the sugar and cocoa powder. Stir well and let cool for 10 minutes.
• Preheat the oven to medium heat (180 °C/356 °F) and line a 20/30 cm (8x12 inches) baking tray with parchment paper.
• Add the eggs to the chocolate cream, one at a time, mixing well after each addition. Then, incorporate the flour with the salt and vanilla, mixing at low intensity.
• Pour half of the mixture into the tray. Sprinkle the pecan nuts and caramel on top. Bake for 15 minutes.
• Remove from the oven and pour in the rest of the mixture. Sprinkle the pecan nuts and chocolate chips on top. Put the tray back in the oven and bake for another 15-20 minutes, until it forms a nice crust. The inside should remain moist so don't overbake. There's no point in doing the toothpick test.
• Transfer to a cooling rack. Once completely cool, cut into portions. Don't forget to share it with your loved ones.

Enjoy!