• Let’s start by getting organized – you’ll want to preheat your oven to 350°F and line a 9×13 inch pan with parchment paper, leaving some overhang on the sides so you can easily lift these beauties out later.

For the Brownie Layer:

• Start with the butter – melt it in a large microwave-safe bowl in 30-second bursts until it’s completely liquid.
• Add sugar to the melted butter and whisk until well combined – it’ll look like wet sand at this point.
• Crack in eggs one at a time, whisking well after each. You want to make sure each egg is fully incorporated before adding the next. Add the vanilla and whisk until the mixture looks glossy and smooth.
• Sift the cocoa powder right over the wet ingredients – trust me, this prevents those pesky cocoa lumps that never seem to mix in. Add the flour and salt, then fold everything together with a rubber spatula just until you don’t see any dry streaks. Don’t overmix or your brownies will get tough.
• Spread the batter into the prepared pan. It’ll be thick, so use a spatula to make sure it gets into all the corners. The surface should be fairly even.

For the Pecan Layer:

• While the brownie layer is baking for about 20 minutes (it should be just set but still soft when lightly touched), make your pecan topping. You want the brownie layer slightly underbaked since it’s going back in the oven.
• In a medium bowl, whisk together the melted butter, corn syrup, and brown sugar until the sugar isn’t lumpy anymore.
• Beat in the eggs one at a time, then add vanilla and salt. The mixture should be smooth and have a caramel color.
• Take the partially baked brownies out of the oven and scatter the pecans evenly over the surface. Pour your corn syrup mixture over the pecans – it’ll seep down around them.
• Return the pan to the oven and bake for another 25-30 minutes. You’ll know it’s done when the pecan layer looks set but still has a slight jiggle in the middle when you gently shake the pan. The edges should be slightly puffy and darker in color.
• Let these cool completely at room temperature (about 2-3 hours) before cutting.