Step 1: Prepare the Brownie Base

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. Line with parchment paper, leaving some overhang for easy removal.

In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.

Add the eggs, one at a time, whisking after each addition. Stir in the vanilla extract.

In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold into the wet ingredients until just combined. Avoid overmixing.

Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 15–18 minutes, just until the edges are set but the center is still slightly soft.

Step 2: Make the Pecan Pie Topping

In a medium saucepan, combine corn syrup, brown sugar, and melted butter over medium heat. Stir occasionally until the mixture is smooth.

Remove from heat and let cool slightly (about 5 minutes).

Whisk in the eggs, one at a time, then stir in the vanilla extract.

Fold in the chopped pecans until evenly coated.

Step 3: Assemble and Bake

Pour the pecan pie topping evenly over the partially baked brownie layer. Spread it out gently.

Return the pan to the oven and bake for 25–30 minutes, or until the pecan topping is set but still slightly jiggly in the center.

Remove from the oven and let cool completely in the pan (about 2 hours). For best results, refrigerate for 30 minutes before slicing.

Step 4: Serve and Enjoy!

Use a sharp knife to cut the brownies into squares.

For extra indulgence, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.