• Prepare brownie mix according to package instructions. Fold in 1/2 cup chopped pecans. Bake as directed.
• Let cool completely.
• Cut half of brownies into small pieces or chunks and reserve remaining brownies for tomorrow's dessert.

For the ice cream:

• Whip heavy whipping cream until peaks form.
• Fold in sweetened condensed milk.
• Transfer half of mixture to a freezer-safe container that has a lid.
• Stir hot fudge topping until nice and loose. Avoid heating the topping unless necessary and then allow to cool before using.
• Drizzle one-quarter cup of hot fudge topping and one-quarter cup of caramel topping on top of ice cream mixture.
• Sprinkle on half of the brownie chunks.
• Carefully pour the last half of the ice cream mixture into container.
• Drizzle remaining caramel and hot fudge topping on top and sprinkle with remaining brownie pieces.
• Use a knife to swirl into ice cream.
• Place lid on container and freeze until it reaches ice cream consistency.
• Serve ice cream topped with additional hot fudge topping, caramel topping and chopped pecans if desired.