Instructions:

• Step 1: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
• Step 2: In a mixing bowl, combine the melted butter, sugar, and vanilla extract. Whisk until smooth. In another bowl, mix the heavy cream, water, and salt. Gradually add this mixture to the butter and sugar, stirring until well combined.
• Step 3: Pour the brownie batter into the prepared pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool in the pan.
• Step 4: In a saucepan over medium heat, combine the heavy cream, light corn syrup, white sugar, and a pinch of salt. Stir continuously until the sugar dissolves and the mixture comes to a gentle boil. Reduce the heat and let it simmer for about 5-7 minutes, or until it thickens slightly.
• Step 5: Once the brownies have cooled, drizzle the warm caramel sauce generously over the top. Sprinkle chopped pecans over the caramel for added crunch.
• Step 6: For the best flavor and texture, refrigerate the brownies for at least 30 minutes before cutting them into squares. This will help the caramel set up properly.