Directions

1. For BROWNIE, preheat oven to 325°. Line 8-inch square baking pan with aluminum foil, then grease and flour foil; set aside.
2. Combine flour with baking soda in small bowl; set aside.
3. Microwave chocolate with I Can't Believe It's Not Butter!® Spread in medium microwave-safe bowl at HIGH 1 minute or until chocolate is melted; stir until smooth. Beat in sugar, then eggs with wooden spoon. Beat in flour mixture. Evenly spread into prepared pan; sprinkle with pecans.
4. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. To remove brownies, lift edges of foil. Cut brownies into 4 squares, then cut each square into 2 triangles.
5. For CARAMEL SAUCE, bring brown sugar, I Can't Believe It's Not Butter!® Spread and cream just to a boil in medium saucepan over high heat, stirring occasionally. Reduce heat to medium and cook 5 minutes or until just thickened, do not stir. Stir in vinegar. Pour caramel sauce around brownie and top, if desired, with vanilla or caramel ice cream to serve.