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.
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)