Preheat your oven to 350°F (175°C). Grease or line a 9x9-inch baking pan with parchment paper for easy removal after baking.

Mix the wet ingredients: In a large bowl, combine the melted butter and sugar. Stir in the eggs one at a time, followed by the vanilla extract. Make sure everything is well-mixed.

Combine the dry ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. This helps ensure an even mix and prevents any clumps.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—it’s okay if the batter is a little thick.

Fold in chocolate chips: Gently fold the chocolate chips into the brownie batter, ensuring they're evenly distributed.

Bake the brownies: Pour the batter into your prepared baking pan, spreading it out evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Keep an eye on them to avoid overbaking!

Add the finishing touches: Once the brownies are out of the oven and slightly cooled, drizzle the caramel sauce over the top. Sprinkle the chopped pecans evenly for that signature turtle topping.

Cool and slice: Allow the brownies to cool completely before cutting into squares. This helps the caramel set and ensures cleaner slices.