# What You’ll Need:
→ Crust
01 - 125 g all-purpose flour
02 - 25 g unsweetened cocoa powder
03 - 115 g unsalted butter, softened
04 - 50 g granulated sugar
05 - 1.5 g salt
06 - 1 egg yolk
→ Brownie Layer
07 - 115 g unsalted butter
08 - 200 g granulated sugar
09 - 2 large eggs
10 - 5 ml vanilla extract
11 - 30 g unsweetened cocoa powder
12 - 60 g all-purpose flour
13 - 1.5 g salt
14 - 85 g chocolate chips
→ Pecan Filling
15 - 110 g pecans, chopped
16 - 120 ml corn syrup
17 - 50 g brown sugar
18 - 2 large eggs
19 - 5 ml vanilla extract
20 - 1.5 g salt
# How to Make It:
01 - Preheat the oven to 175°C.
02 - In a mixing bowl, blend flour, cocoa powder, softened butter, granulated sugar, salt, and egg yolk until a cohesive dough forms. Press evenly into the base and up the sides of a 23-cm pie pan.
03 - Bake the prepared crust for 10 minutes, then remove from the oven and allow to cool slightly.
04 - Melt butter gently in a saucepan over low heat. Remove from heat and incorporate sugar, eggs, and vanilla extract. Stir in cocoa powder, flour, and salt just until combined. Gently fold in chocolate chips.
05 - Spread the brownie batter evenly over the partially baked crust.
06 - In a clean bowl, thoroughly whisk together chopped pecans, corn syrup, brown sugar, eggs, vanilla extract, and salt.
07 - Pour the pecan mixture evenly over the brownie layer.
08 - Return pan to oven and bake for 30 minutes, or until the pecan filling is set and the surface appears firm. Remove from oven.
09 - Allow dessert to cool completely in the pan before slicing and serving.
