Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (2 sticks, melted)
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips
  • 1 1/4 cup pecans (roughly chopped, divided)
  • 3/4 cup Easy Caramel Sauce (store bought, divided)
  • 1/4 cup mini semi-sweet chocolate chips (may sub regular size)
  • 6 tablespoons butter (softened)
  • 1/4 cup + 2 tablespoons cocoa powder
  • 2 tablespoons light corn syrup (may substitute honey)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar (sifted)
  • 2-3 tablespoons milk

Instruction

  • Bake at 350 degrees for 30-35 minutes. Let pan cool on a wire rack for 5 minutes then poke holes all over with the back of a wooden spoon. Pour 1/2 cup caramel over brownies and spread into holes with a spatula. Refrigerate brownies for one hour or freeze for 30 minutes to let the caramel set. Meanwhile, prepare the Chocolate Frosting.
  • Chocolate Frosting: Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding additional milk if needed to reach spreading consistency.
  • Once caramel has set, frost brownies with Chocolate Frosting (you don't have to use all of it but I highly recommend it!). Sprinkle evenly with 1/2 cup chopped pecans, 1/4 cup mini chocolate chips and drizzle with 1/4 cup caramel.
  • You can serve immediately or refrigerate to allow frosting to set and make cutting easier. I LOVE to microwave my brownie serving for 15 seconds or so before devouring.