1. Prepare the Brownies:

1. Preheat oven to 350°F (175°C).
2. Line a 9×13-inch baking pan with parchment paper or foil, leaving an overhang for easy removal. Lightly spray with nonstick cooking spray.
3. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
4. In a large bowl, whisk melted butter, sugar, and cocoa powder until smooth.
5. Add eggs, one at a time, beating after each addition until just combined. Stir in vanilla extract.
6. Gently fold in the flour mixture until just combined. Stir in chocolate chips and ¾ cup chopped pecans.
7. Pour batter evenly into the prepared pan.

2. Bake & Poke the Brownies:

1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
2. Let the brownies cool on a wire rack for 5 minutes.
3. Use the back of a chopstick or small wooden spoon to poke holes all over the brownies.
4. Pour ½ cup caramel sauce over the brownies and spread into the holes with a spatula.
5. Refrigerate for 1 hour (or freeze for 30 minutes) to allow the caramel to set.

3. Prepare the Chocolate Frosting:

1. In a small bowl, beat butter, cocoa powder, corn syrup, and vanilla extract until blended.
2. Add powdered sugar and 2 tbsp milk, beating until smooth.
3. Add additional milk if needed for a spreadable consistency.

4. Frost & Garnish:

1. Once caramel has set, spread chocolate frosting over the brownies. (You don’t have to use all of it, but it’s highly recommended!)
2. Sprinkle with ½ cup chopped pecans and ¼ cup mini chocolate chips.
3. Drizzle with ¼ cup caramel sauce.

5. Serve & Store:

• Serve immediately, or refrigerate to allow the frosting to set for easier cutting.
• For an extra indulgent treat, microwave a brownie for 15 seconds before eating!