Preheat the oven to 350°. Line a 9x13 pan with parchment paper and lightly grease it; set aside.
Cream together butter and sugar in a stand mixer or electric hand mixer. Add eggs one at a time.
Add vanilla and cocoa; mix together until combined.
Add flour one cup at a time and mix until combined.
Pour batter into prepared pan and bake 30-35 minutes.
Remove brownies from oven and allow to cool for 5 minutes. Poke holes in the brownies using a straw.
Drizzle evaporated milk over the brownies and allow to go into the holes. Drizzle 1/2 c. caramel topping over brownies and spread with a spatula. Cover and place in the fridge for 1 hour.
Remove from fridge and cover with ganache. Top with pecans and chocolate chips.
Remove brownies from pan by lifting parchment paper. Drizzle with remaining caramel topping. Cut and serve.