Pecan Pie Brownies

Gather the ingredients. Position two racks in the top and bottom of the oven and heat to 350 F. Grease, then line the bottom and sides of an 8 x 8-inch baking pan with parchment paper. Set aside.

In a large microwave-safe bowl, combine 1/2 cup unsalted butter and 1 cup semi-sweet chocolate chunks. Heat in 30 second increments, stirring in between, until melted, about 1 1/2 minutes total. Whisk together until velvety smooth.

Add 1 cup granulated sugar and whisk to combine. Add 2 large eggs and 1 teaspoon vanilla extract and whisk to combine.

Finally add 2/3 cup all-purpose flour, 2 tablespoons Dutch process cocoa powder, sifted, 1/2 teaspoon baking powder, and a pinch of fine salt and whisk until fully combined and no streaks remain.

Pour the batter into the prepared baking pan. Using the back of a spoon or a small offset spatula smooth out the top.

Bake the brownie layer on the oven's bottom rack for 25 minutes.

Meanwhile make the pecan topping. In a medium saucepan on medium heat, stir together 4 tablespoons unsalted butter, 1/2 cup light corn syrup, 1/3 cup dark brown sugar, and 1/4 cup granulated sugar until melted and dissolved. Do not bring the mixture to a boil yet.

Whisk in 2 large eggs, beaten, raise the heat to high, and bring the mixture to a boil, constantly whisking. Lower the heat to low and keep it simmering. Continue to cook while whisking until thickened but pourable, about 5 minutes.

Remove from the heat and stir in 2 cups pecan halves, 1 teaspoon vanilla extract, and 1/4 teaspoon fine salt.

Carefully pour the pecan mixture on top of the par baked brownie and gently smooth it out to the edges and corners in an even layer.

Return the pan to the oven and bake on the top rack until a toothpick inserted comes out clean and the topping is set, about 25 minutes more.

Remove the brownies from the oven and garnish with Maldon salt, if desired. Allow to cool completely in the pan at room temperature before cutting.