In a large bowl, prepare brownie mix according to package directions.
Bake 9-11 minutes, or until toothpick inserted in center comes out nearly clean. Cool in pan 8 minutes. Remove from pan; cool completely.
In small saucepan, heat sugar and water over medium high heat until sugar melts, whisking continuously. Once sugar begins to boil, stop whisking. Continue heating sugar, without stirring, until it turns medium dark brown, about 4 minutes; add butter and whisk. Remove from heat and whisk in cream; note that mixture will bubble up. Add bourbon, vanilla and salt; whisk until combined. Pour into a bowl and let cool at room temperature.
In a small bowl, stir together whipped topping and 2 tablespoons of cooled caramel until well combined. Spoon about 1 teaspoon caramel sauce into brownie shells. Top with caramel whipped topping; drizzle with caramel sauce and top with pecan.