Preheat oven to 350°F. Spray a 9x9” pan with cooking spray or line with foil and spray with cooking spray for easy removal.
Add unsweetened baking chocolate, 2 ounces semi-sweet baking chocolate, and 3/4 cup unsalted butter to a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth.
Stir in sugar, then eggs, one at a time. Stir in vanilla extract and cocoa powder. Gently stir in flour.
Add chopped pecans and 3/4 cup caramel bits (see note) to the batter and stir. Pour into prepared pan. Bake for 23-28 minutes, until a toothpick comes out 1” from the center with a few crumbs. (I like mine under done and super fudgy, so I baked them for 23 minutes. If you like them more done, go a few minutes longer.)
Let brownies cool completely at room temperature, then cut into 16 bars.
Melt 3 remaining ounces of semi-sweet chocolate with 1 tablespoon butter. (In the microwave, melt in 30 second increments, stirring between each.)
Melt 1/4 cup caramel bits or 6 caramel squares with milk in 30 second increments, stirring between each.
Spoon about 1/4-1/2 teaspoon of chocolate on each brownie and smooth out with the back of a spoon. Top with a drizzle of caramel and a pecan half. Let cool to set.
I don’t recommend refrigerating these to speed the chill time. The caramel will get hard if they are chilled. Store them in a covered container at room temperature.