• Heat oven to 350°F (175°C). Line a 9 by 13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.

For the brownies

• In a large saucepan, melt the butter and chocolate chips over medium-low heat, stirring until smooth.
  1 cup Unsalted Butter, 8 oz Semisweet Chocolate
• Remove from heat and whisk in both sugars.
  1 ½ cups granulated sugar, ½ cup Brown Sugar
• Add the eggs and vanilla; whisk until combined.
  4 large Eggs, 1 teaspoon Vanilla Extract
• In another bowl, sift together the flour, cocoa powder, and salt.
  1 cup All-Purpose Flour, ½ cup Unsweetened Cocoa Powder, ½ teaspoon salt
• Add the dry ingredients to the wet ingredients. Gently fold until no streaks remain. The batter should look thick and glossy.
• Spread the batter evenly in the prepared pan. Bake for 25-30 minutes, until the edges are set but the center is still slightly soft. Cool slightly.

For the pecan pie topping

• In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth. Stir in chopped pecans.
  ½ cup Brown sugar, ½ cup Light Corn Syrup, 2 large Eggs, 2 tablespoon Unsalted Butter, 1 teaspoon Vanilla Extract, ¼ teaspoon Salt, 1 ½ cups Pecans
• After the brownies have cooled slightly, pour the pecan pie topping evenly over the partially baked brownies.
• Return to the oven and bake for another 15-20 minutes, or until the pecan layer is set and golden.
• Let the brownies cool completely in the pan on a wire rack. Then refrigerate for at least 30 minutes before slicing for clean edges.