Preheat oven to 350 degrees F. Line a 9x13 inch pan with foil and grease the bottom and sides.
Place the pecan pieces on a baking sheet and bake for 7 minutes. Remove and set aside.
Melt the chocolate and butter in the microwave, stirring every 30 seconds until melted and smooth. Whisk in the sugar, eggs, and vanilla. Mix in the flour until combined. Spread half the batter into the bottom of the pan. Bake for 14 minutes.
Meanwhile, place caramel and whipping cream in a bowl and microwave until melted and smooth (about 1 1/2 minutes), stirring every 30 seconds. Mix in the toasted pecan pieces. Pour over the bottom brownie layer.
Dot the remaining brownie batter over the caramel layer and then spread it out to cover it. Sprinkle with chocolate chips and whole pecans and bake for 22-24 minutes or until center is set. Cool completely before cutting.