Before you get started, go ahead and preheat the oven to 350 degrees.

In a small sauce pan, place 24 of the caramels and the milk; on a very low setting, allow the caramels to melt, stirring very often to prevent burning. Once completely melted, lower the heat to simmer, continue to stir every minute or two.

Next, in a large bowl, whisk together the cocoa and the baking soda.

Stir in 1/3 cup melted butter and add 1/2 cup of boiling water and stir until well blended.

Next, stir in the sugar, eggs and the remaining butter.

Add the flour, vanilla, and salt and stir together.

Toss in the pecans if you decided to use them, along with the chocolate chunks. Stir to combine.

Pour the entire mixture into a greased or parchment lined 9x9 pan.

Fetch the melted caramel sauce and drizzle it over the chocolate brownie mixture. Use a butter knife to lightly drag the melted caramel through the brownie mixture.

Before you bake, push the remaining 6 caramel pieces, which have been quartered, just slightly into the batter, being sure leave a portion of the caramel piece uncovered by the batter.

Bake for 35-40 minutes.