Instructions

1. Preheat oven to 350°F. Heavily grease a tall-sided pie pan with butter. Set aside.
2. In a microwave-safe bowl, melt 1 stick butter for 30 seconds. or until fully melted. Remove, stir in chocolate chips, and microwave for an additional 10-15 seconds, until both butter and chocolate are fully melted. Allow to cool slightly.
3. In a separate large bowl, whisk brown sugar and 1 egg by hand for 1 minute, until the mixture looks shiny. Whisk in 1 teaspoon vanilla. Add in slightly cooled melted chocolate/butter mixture, then add in flour, cocoa powder, salt, and espresso powder, stirring until combined.
4. Pour into prepared pan, smooth over with a rubber spatula, and bake for 15 minutes. Allow to cool at room temperature for 15 minutes more.
5. While the brownies are cooling, make the pecan pie topping. In a medium bowl, whisk together the honey, brown sugar, eggs, butter, salt, and vanilla extract until fully combined, about 1 minute. Stir in pecans.
6. Pour pecan mixture over the partially cooked and cooled brownies. If you’d like to make a nice pattern, place the pecans one by one, starting at the outside, in concentric circles. When you’re done, you’ll have some pecan pie batter left over. Pour it on top!
7. Bake for an additional 30 minutes, then remove from oven and allow to cool for at least 2 hours in the fridge.