Preparation

• Preheat oven to 325°F and prepare a 9×13-inch baking dish by greasing it with nonstick spray and lining it with parchment paper.
• In a dry skillet over medium heat, toast the chopped pecans for about 5-7 minutes until fragrant. Allow to cool completely.
• In a microwave-safe bowl, melt the butter. Then add the semisweet chocolate chips and stir until the mixture is smooth. Let it cool.
• In a mixing bowl, whisk together brown sugar and granulated white sugar. Add eggs and vanilla, mixing until well blended.
• Pour the melted chocolate mixture into the sugar and egg mix, stirring gently until combined.
• Gradually fold in cocoa powder and all-purpose flour until just combined.
• Pour the brownie batter into the prepared dish and bake for about 30 minutes, until edges are set but center is soft.
• In a separate bowl, mix together brown sugar, eggs, vanilla extract, and melted butter for the topping. Gently fold in the toasted pecans.
• Spread the pecan mixture evenly over the baked brownie base and return to the oven. Bake for an additional 20-25 minutes until topping is set and bubbly.
• Let brownies cool completely on a wire rack before cutting into squares.