By Julie Van Rosendaal
For lovers of chocolate and pecan pie, these make a particularly decadent snack, or are perfect for making ahead and serving with ice cream or whipped cream for Thanksgiving dinner.
Preheat oven to 350˚F. In a medium saucepan, melt the butter with the sugar and cocoa over medium heat, stirring until the butter melts and the mixture is well combined. Remove from the heat and cool slightly, then stir in the eggs and vanilla, and then the flour and salt.
Pour into a parchment-lined 8x8-inch pan, smoothing the top. Bake for 20-25 minutes, or until just set; remove from the oven and let cool completely.
Meanwhile, in a medium bowl, stir together the brown sugar, syrup, butter, eggs and vanilla until smooth. Stir in the pecans and pour over the brownie base. Bake for 30 minutes, or until golden and set. Let cool completely, then refrigerate for at least two hours before cutting.