Pecan Pie Brownies

cooking.nytimes.com

subheading: FOR THE BROWNIES:

½ cup/115 grams unsalted butter (1 stick), plus more for greasing the pan

4 ounces/115 grams unsweetened chocolate, coarsely chopped or broken up

1¼ cups/250 grams granulated sugar

2 large eggs, at room temperature

1 cup/130 grams all-purpose flour

2 tablespoons Dutch-processed cocoa powder

2 teaspoons vanilla extract

¾ teaspoon fine sea salt

¼ cup/45 grams mini or regular chocolate chips (optional)

subheading: FOR THE PECAN LAYER:

6 tablespoons/85 grams unsalted butter (¾ stick), melted

¼ cup/60 milliliters honey

¼ cup/55 grams light or dark brown sugar

2 tablespoons heavy cream

¼ teaspoon fine sea salt

2 cups/200 grams toasted pecan halves, coarsely chopped

Flaky sea salt, such as Maldon

Directions at cooking.nytimes.com

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