Poke Turtle Brownies

Brownies:
1 C. Butter, melted
2 C. Sugar
3/4 C. Cocoa Powder
4 Large Eggs
2 tsp. Vanilla
1 C. Flour
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon (optional)
1 C. Semi-Sweet Chocolate Chips
1 1/4. C Pecans, chopped
3/4 C. Caramel Sauce
1/4 C.Mini Semi-Sweet Chocolate Chips

Chocolate Frosting:
6 Tbsp. Butter, soft
1/4 C + 2 Tbsp. Cocoa Powder
2 Tbsp. Corn Syrup or Honey
1 tsp. Vanilla
1 1/2 C. Powdered Sugar
2-3 Tbsp. Milk

Preheat oven to 350.  Prepare 9x13 pan, set aside.  Brownies: Mix butter, sugar and cocoa until well combined.  Add eggs, one at a time, beating after each addition just until incorporated.  Beat in vanilla. In separate bowl, mix flour, baking powder, salt and cinnamon then beat into batter just until combined.  Add 1 cup chocolate chips and 3/4 c pecans, stir.  Pour into prepared pan.  Bake for 30-35 minutes. Let pan cool for 5 minutes, poke holes all over with wooden spoon.  Pour 1/2 cup of the caramel sauce all over the brownies and spread into holes.  Refrigerate brownies for one hour or freeze for 30 minutes to let caramel set. Meanwhile, prepare the frosting.
Chocolate Frosting: beat butter, cocoa, corn syrup and vanilla in small bowl until blended.  Add powdered sugar and 2 tbsp milk if needed to reach spreading consistency.  Once caramel has set, from brownies with chocolate frosting, sprinkle evenly with 1/2 c pecans, 1/4 c mini chocolate chips and 1/4 c caramel.