• Preheat the oven to 350°F (175°C).
• Line a 9x13-inch baking pan with parchment paper. Be sure to leave a little overhang with the parchment for easy removal.

Brownies

• Melt the butter and chopped chocolate in a large saucepan, over medium-low heat, stirring until smooth.
• Remove from the heat.
• Whisk in the granulated sugar and brown sugar.
• Continue whisking while adding the eggs and vanilla until combined.
• Combine the flour, cocoa powder, and salt in a medium bowl. Stir a whisk through the dry ingredients to sift, and then gently fold the mixture into the butter mixture until no streaks remain.
• Spread the brownie mixture into the prepared pan.
• Bake for 25-30 minutes, or until the edges are set. The center may still be slightly soft, but it will set as it cools. Set aside.

Pecan Topping

• Mix the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt in a medium bowl until smooth.
• Stir in the pecans.
• Pour the topping in an even layer over the mostly baked brownies.
• Return the pan to the oven and bake for an additional 15–20 minutes, or until the topping is set and golden.
• Cool completely in the pan on a wire rack, then refrigerate for 30 minutes before slicing into squares.