• 3 oz unsweetened chocolate, chopped
• 8 Tbl unsalted butter, cut into chunks
• ½ cup coarsely chopped pecans
• 1 cup sugar
• 2 large eggs
• 2/3 cup flour
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• 1/3 cup dark brown sugar
• 4 Tbl unsalted butter
• 2 Tbl corn syrup

Brownie Recipe
3 oz unsweetened chocolate, chopped
8 Tbl unsalted butter, cut into chunks
½ cup coarsely chopped pecans
1 cup sugar
2 large eggs    
2/3 cup flour
½ tsp baking powder
¼ tsp salt
1 tsp vanilla extract

Line an 8 inch square baking dish with foil and coat with cooking spray. Melt chocolate & butter together. Cool for a few minutes. Whisk flour, sugar, baking powder, salt, eggs & vanilla in a medium bowl. Whisk in chocolate mixture until no streaks of flour remain. Scrape batter into baking dish and top with pecans. Bake in middle of oven for 22-27 minutes at 350 degrees. While brownies are cooking, make the topping.

Pecan Pie Topping
1/3 cup dark brown sugar
4 Tbl unsalted butter
2 Tbl corn syrup

Bring ingredients to a simmer in a small saucepan over medium heat. Cook until sugar dissolves and mixture is smooth, about 1-2 minutes. Remove from heat and cool until barely warm, about 10 minutes. Pour mixture over COOLED brownies and refrigerate until topping firms, about 40 minutes. Remove from pan and slice into squares. Makes 16.

These hold great in the refrigerator for about a week.