Caramel Brownie Delight

This recipe came as an insert in the mail from Family Circle - I haven't made it yet and was surprised it wasn't posted. I am posting here so that I don't lose it until I can make it.

• Ready In: 55 mins
• Serves: 16

Ingredients

•  brownie mix
• 2⁄3 cup pecans
• 1⁄2 cup instant coffee crystals
• 1  tablespoon cinnamon

• Caramel

• 1⁄3 cup heavy cream
• 1⁄2 cup brown sugar
• 6  tablespoons unsalted butter
• 2  tablespoons light corn syrup
• 1⁄2 teaspoon vanilla extract

• Filling and Topping

• 13  ounces chocolate, nut spread (Nutella)
• 1⁄3 cup  chopped pecans
• 3  cups pecan halves

Directions

1. Heat oven to 350 degrees. Lightly grease 2 9inch round cake pans. Line bottoms of pans with parchement paper set aside.
2. Prepare each brownie mix according to package directions for fudgy brownies, stirring 1/3 cup of the chopped pecans, 1/4 cup of the instant coffee crystals and 1 1/2 teaspoons of the cinnamon into each brownie batter. Spoon batter into the prepared pans, spreading evenly. Bake at 350 for 45 minutes. Cool completely in pas on wired racks. Loosen edges and carefully remove from pans.
3. Caramel: Meanwhile, for caramel, in heavy medium-size saucepan, combine cream, brown sugar, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes longer. Stir in vanilla. Transfer to a bowl. cool completely (at least 2 hours).
4. Filling and Topping: Place one brownie layer, top side up, on a cake plate. Top with chocolate-nut spread, spreading evenly. Spoon 1/3 cup of the caramel over chocolate, spreading evenly. Sprinkle with 1/3 cup chopped pecans. Add the second brownie layer, top side up. Spoon remaining caramel over top of cake. Top with pecan halves. Let stand for 30 minutes before serving.
5. To serve, use a long serrated knife to cut torte into wedges.