Heat oven to 350ºF. Grease bottom and sides of square pan, 9x9x2 inches.
Mix sugar, shortening, vanilla and eggs in medium bowl. Stir in flour, cocoa, baking powder and salt.
Spread batter in pan; sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely. For 16 brownies, cut into 4 rows by 4 rows.
Originally Submitted
12/7/2010
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