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
1/4 - 1/2 teaspoon cinnamon, optional
1 cup semisweet chocolate chips
1 1/4 cups pecans, roughly chopped
3/4 cup caramel sauce (I used salted caramel from Trader Joe's)
1/4 cup mini semisweet chocolate chips
6 tablespoons butter, softened
1/4 cup + 2 tablespoons cocoa powder
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted
2-3 tablespoons milk
- Preheat oven to 350 degrees F. Line a 9 x 13" pan with foil and lightly spray with nonstick cooking spray; set aside.
- Cream together butter, sugar and cocoa powder in the bowl of a stand mixer with the paddle attachment. Beat at medium speed for 2 minutes. Add eggs to the batter, one at a time, beating after each addition just until incorporated. Beat in vanilla.
- In a separate bowl, mix together flour, baking powder, salt and cinnamon if using then beat into batter just until combined. Add 1 cup semisweet chocolate chips and stir until just combined. Pour batter evenly into pan.
- Bake for 30-35 minutes or until toothpick inserted near the middle comes out with moist crumbs. Let pan cool on a wire rack for 5 minutes then poke holes all over with the handle of a wooden spoon or a chopstick. 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: beat butter, cocoa, corn syrup and vanilla in a small bowl until blended. Add powdered sugar and 2 tablespoons milk; beat until smooth, adding additional milk if needed to reach spreading consistency.
- Once caramel has set, frost brownies. Sprinkle evenly with 1/2 cup chopped pecans, 1/4 cup mini chocolate chips and drizzle with 1/4 cup caramel.