Prepare Brownie Cookies: In a medium mixing bowl, whisk together the All-Purpose Flour (1 2/3 cup), Unsweetened Cocoa Powder (1 cup), Corn Starch (1 teaspoon), Baking Soda (1 teaspoon) and Salt (3/4 teaspoon); set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the Unsalted Butter (1 cup), Granulated Sugar (1 1/4 cup) and Brown Sugar (3/4 cup) until well blended.
Add in the Egg (2) one at a time, then blend in Pure Vanilla Extract (2 teaspoon). Add half of the flour mixture at a time, and mix on low speed just until combined; add remaining flour mixture and mix until just combined. Cover and refrigerate overnight.
The next day, preheat oven to 350 degrees F (175 degrees C) and line baking sheets with silicone liners or parchment paper.
Scoop dough out and shape into 1-inch balls. Space cookies 2 inches apart. Bake one sheet at a time for about 9-10 minutes - edges should be set (cookies will appear puffy and slightly under-baked).
Remove from oven and immediately press the bottom of a glass lightly into each cookie, creating a flat cavity with a ½-inch border around the edge of each cookie (similar to a “Swig” style cookie.). You will need to size your glass so that there is a ½-inch border of the cookie that remains. Cool cookies completely before proceeding to next step.
Place Caramel Candy (1 bag) and Half and Half (1/3 cup) in a small microwave-safe bowl and heat in the Panasonic Microwave Oven in 30-second increments, stirring after every 30 seconds until caramels are melted; stir well to combine. If needed, add an additional tablespoon of half & half to reach a creamy consistency.
Immediately spoon about 1 tablespoon of caramel sauce into the center of each brownie cookie; sprinkle with Pecans (1 cup) and cool for 1 hour.
Heat Heavy Cream (1/3 cup) in a very small heavy saucepan. As soon as you see small bubbles around the entire edge of the pan, remove from heat and immediately pour over Dark Chocolate (3.5 ounce). Let sit for 3 minutes, then blend with a small whisk until combined, shiny and smooth.
Carefully drizzle the chocolate ganache on top of each cookie. Store the cookies in an airtight container at room temperature for up to 5 days. Cooking results may vary depending on microwave oven used.