1 Preheat oven to 350 degrees F.

2 Butter or spray and flour a 9 X 13 inch glass or non-stick baking pan.

3 Melt chocolate chips and butter in microwave checking and stirring at 30 second intervals.

4 Add cocoa and sugar and stir until well mixed.

5 Add eggs, vanilla, espresso and salt and mix well.

6 Add flour and mix just until smooth. Do not over mix.

7 Pour 1/2 of the batter into prepared pan.

8 Microwave 2 cups dulce de leche at 15 second intervals until stirable but not melted stirring in 1/2 the chopped pecans. Drop by spoonfuls onto the batter.

9 Swirl in with a knife, drawing it lengthwise, then crosswise to make a nice design. then cover with the remaining batter. Bake for 40-45 minutes until the brownies pull away from the sides and a toothpick inserted in the center comes out clean.

10 Just before the brownies come out, mix the remaining dulce de leche with the cream, adding more if necessary to make a spreading consistency. As soon as the brownies come out, while still hot, spread on the icing and sprinkle with the remaining pecans. Refrigerate for at least several hours before serving.