1. In a saucepan, stir butter and chocolate chips over low heat until melted and smooth; set aside to cool. Preheat oven to 350°F. Line an 8x8x2-inch baking pan with parchment paper. Coat parchment with cooking spray.
2. Stir the sugar into the cooled chocolate mixture. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla. In a small bowl, stir together the flour and baking powder. Add flour mixture to chocolate mixture; stir just until combined. Spread half of the batter evenly in the prepared pan.
3. Bake for 15 minutes or until top begins to firm. Cool 15 minutes in pan on a wire rack. Prepare Date Caramel and carefully spread over brownie layer; top with remaining brownie batter. Sprinkle with pecans. Bake 25 minutes or until brownie is just set. Cool 30 minutes in pan on a wire rack. To serve lift uncut bars out of pan and cut into nine squares.
4. Date Caramel: In a food processor, process pitted Medjool dates and salt until very smooth, adding hot water, 1 Tbsp. at a time, until a creamy consistency.

Each brownie: 521 calories, 16 g fat, 7 g saturated fat, 0 g trans fat, 76 mg cholesterol, 131 mg sodium, 95 g carbohydrates, 6 g fiber, 72 g sugar, 6 g protein. Daily values: 7% vitamin A, 0% vitamin C, 6% calcium, 15% iron