Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.

Step 2: Melt the Chocolate and Butter

In a heat-safe bowl, combine the unsalted butter, semi-sweet chocolate chips, and dutch process cocoa powder. Heat gently (microwave in short bursts or over a double boiler), stirring until fully melted and smooth. Let cool slightly.

Step 3: Make the Brownie Batter

Whisk the granulated sugar into the melted chocolate mixture until glossy. Add the eggs, one at a time, whisking well after each addition until fully incorporated.

Fold in the all-purpose flour and salt just until combined. Do not overmix.

Step 4: Bake the Brownie Base

Pour the brownie batter into the prepared pan and spread evenly. Bake for 15 minutes. The brownies should be partially set but still soft in the center.

Remove from the oven and set aside while preparing the topping. Keep the oven on.

Step 5: Prepare the Pecan Pie Topping

In a medium bowl, whisk together the unsalted butter, light brown sugar, maple syrup, salt, and vanilla until smooth. Whisk in the egg until fully combined.

Fold in the chopped pecans, ensuring they are evenly coated.

Step 6: Add the Topping

Carefully pour the pecan mixture over the partially baked brownie layer. Use a spatula to gently spread it into an even layer.

Step 7: Final Bake

Return the pan to the oven and bake for 30–35 minutes, or until the pecan topping is set around the edges and slightly jiggly in the center.

Step 8: Cool Completely

Remove from the oven and allow the brownies to cool completely in the pan. This step is essential for clean slices and proper setting.

Step 9: Slice and Serve

Once cooled, lift the brownies out using the parchment overhang. Slice into squares and serve.