Yields nine five-inch pies.
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, combine two cups flour and the quarter cup sugar.
Melt one cup margarine in a small saucepan over medium-low heat. Add to dry ingredients and stir to thoroughly combine.
Divide batter evenly between nine (five-inch) mini pie pans. Press into pans to form crusts.
Bake crusts for 15 minutes, or until lightly golden. Allow to cool.
In the meantime, melt the remaining cup of margarine in a small saucepan over medium-low heat. Stir in remaining sugar. Allow to cool slightly, and then add eggs. Stir until smooth. Add half a cup of flour and the cocoa and vanilla extract. Stir just until combined.
Combine chocolate chips and remaining flour in a resealable plastic bag. Close bag and shake until the chocolate chips are covered completely with flour. Stir into the brownie filling.
Pour brownie filling into baked pie crusts. Bake for 25-30 minutes until set. Be careful not to overbake.
Combine all caramel glaze ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly to prevent burning. Let boil for one minute, stirring constantly until smooth. Remove from heat and allow to cool. Transfer to a resealable plastic bag.
Combine all chocolate glaze ingredients except non-dairy milk in a microwave-safe bowl. Stir until smooth (the mixture will be thick). Heat in the microwave for 30 seconds. Remove from microwave and stir again. It should be thinner. If it is still too thick, add parve milk and heat in the microwave for an additional 30 seconds. Allow to cool, and then transfer to a resealable plastic bag.
Snip off a small corner from both the caramel and the chocolate glaze bags. Drizzle each glaze over each pie.
Allow to air dry for 2 to 3 hours, until dry to the touch.
These pies can be frozen completely prepared. When defrosting, keep them uncovered to allow the condensation to dry.