Preparation Steps

• Preheat oven to 350°F. Line a 9-inch baking dish with parchment paper. Set aside.
• In a medium saucepan, melt butter over medium heat. Remove from heat and stir in chocolate morsels and granulated sugar until chocolate is completely melted.
• Add eggs one at a time, stirring completely after each addition. Stir in 1 teaspoon vanilla extract.
• Add cocoa powder, flour, kosher salt, and baking powder. Stir just until combined; do not overmix.
• Pour batter into prepared baking dish and bake for 20 minutes. While brownies bake, prepare the pecan pie topping.
• In a medium bowl, whisk light corn syrup, maple syrup, dark brown sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth.
• Stir pecan halves into the syrup mixture until fully coated.
• Spread pecan mixture evenly over the partially baked brownies. Bake for an additional 25 to 30 minutes, or until a knife inserted near the center comes out mostly clean.
• Cool brownies completely on a rack before slicing and serving.