Ingredients
1cupbutter,(2 sticks) melted
2cupsgranulated sugar
¾cupunsweetened cocoa powder
4large eggs
2tspvanilla extract
1cupflour
½tspbaking powder
½tspsalt
½tspcinnamon
1cupsemisweet chocolate chips
1¼cuppecans,roughly chopped, divided
¾cupEasy Caramel Sauce,store bought, divided
¼cupmini semisweet chocolate chips,may substitute regular size
6tbspbutter,softened
¼cupcocoa powder,(plus 2 tbsp)
2tbsplight corn syrup,or honey
1tspvanilla extract
1½cupspowdered sugar,sifted
2tbspmilk
Preparation
Bake at 350 degrees F for 30 to 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 half a 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.
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. Sprinkle evenly with half a cup chopped pecans, ¼ cup mini chocolate chips and drizzle with ¼ cup caramel.
Serve immediately or refrigerate to allow frosting to set and make cutting easier.
