COPYCAT ZUPA'S CARAMEL ROCKSLIDE BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Grease an 8x8 inch pan and a 5x9 inch loaf pan.
• In a large mixing bowl, melt the margarine and butter.
• Stir in cocoa and sugar.
• Then add in eggs and mix on low speed until all combined well.
• Then add in vanilla and flour and mix until incorporated.
• Pour into the prepared pans. 2/3 of batter into the 8x8 inch pan. The other 1/3 of batter into the loaf pan.
• Add chocolate chips to the top of the 8x8 inch pan. Pat them down lightly.
• Bake for about 25 minutes or until set and a toothpick inserted in the middle comes out clean. (We cooked ours for about 25-26 minutes. Ovens temps vary so check your brownies)
• Drizzle a little caramel over brownies when they come out of the oven.
• Let brownies cool.
• While the brownies are cooling, toast the pecans.
• Heat oven to 350 degrees.
• Cover a cookie sheet with parchment paper.
• Place pecans into a small bowl and pour melted butter over the pecans and stir well.
• Spread on the cookie sheet and bake for 350 for about 6 minutes. Remove and let cool.
• Remove the brownies from the loaf pan.
• Cut into 1/2 inch cubes. (We cut away the sides of the brownies so all of the cubes would be soft - no edges)
• Sprinkle the brownie chunks and pecans over the top of the brownies in the bigger pan.
• Drizzle more caramel over the top of the finished brownies. (Add as much as you want to your own liking)