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Copycat Zupas Rockslide Brownies

  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 cup butter (2 sticks)
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup unsweetened natural cocoa powder
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup semisweet chocolate chips
  • 1 cup (plus more for drizzling over the top) caramel topping
  • 3/4 cup chopped pecans (plus more for sprinkling on top)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium sauce pan, melt butter over medium heat.
  3. Remove the pan from the heat and stir in sugar. Whisk in eggs and vanilla extract.
  4. In a separate bowl, combine cocoa, flour, salt, and baking powder.
  5. Stir the dry ingredients into the pan, and mix until just incorporated.
  6. Stir in chocolate chips.
  7. Pour the batter, dividing evenly into two 9 by 9 inch baking pans, sprayed with nonstick spray and lined with parchment paper.
  8. Bake for 25-28 minutes, and the let cool completely.
  9. Remove the whole brownie from one of the pans using the parchment paper edges to lift it out, and chop into 1/2 inch cubes.
  10. Pour 1 cup of caramel topping over the brownies that are still in the pan, and then add chopped pecans and brownie cubes.
  11. Press down to help the brownie cubes stick to the caramel. Drizzle with additional caramel if desired and sprinkle with a few more chopped pecans.
  12. I found it easier to cut the brownies when they were chilled, so I kept them in the fridge until I was ready to serve them. Serve with ice cream and additional caramel and chopped pecans if desired.

Notes

Brownie recipe adapted from Allrecipes.com


Nutrition

  • Serving Size: 1 Brownie
  • Calories: 488
  • Sugar: 53g
  • Sodium: 369mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10.6g
  • Trans Fat: 0.6g
  • Carbohydrates: 65g
  • Fiber: 2.3g
  • Protein: 5.5g
  • Cholesterol: 103mg