Pastry by Saloni

For Chocolate Brownies
1 Preheat the oven to 175°C(350°F). Grease and line an 8x8-inch (20x20 cm) square baking tin with parchment paper, leaving an overhang on the sides for easy removal.
2 Melt the butter and chocolate together in a heatproof bowl over a pan of simmering water (double boiler), or microwave in short bursts, stirring in between until smooth. Let it cool slightly.
3 Add powdered sugar, light brown sugar, room temperature milk and vanilla  to the melted chocolate mixture. Whisk well until fully combined and the sugar begins to dissolve.
4 Sift in the dry ingredients - flour, cocoa powder, baking powder, and salt. Stir until the batter is smooth and no streaks of flour remain.
5 Pour the brownie batter into the prepared pan and smooth the surface. 
6 Bake for 25–30 minutes, or until the top is set and a toothpick inserted near the edges comes out with moist crumbs. Prepare pecan pie topping while brownies are baking.
For Pecan Pie Topping (Prepare while Brownies are baking)
9 In a saucepan, combine the butter, light brown sugar and maple syrup (or light corn syrup). Heat gently over medium heat, stirring occasionally until the sugar dissolves. 
15 Add cornstarch and mix until it is fully incorporated. Let the mixture come to a boil. 
10 Remove from heat. Add salt, vanilla and pecan halves and mix well to coat them evenly. Let it cool in the pan if the brownies are baking. 
12 Pour the pecan pie mixture on top of baked brownie and spread it out in an even layer.
11 Bake for 15 minutes at 325℉ (162℃) until the pecan pie topping is bubbling and set. Remove from oven and set aside to cool completely.
14 Keep them covered if you plan to portion it next day. They cut better once it has cooled and set. 
13 Portion with a knife dipped in hot water for clean cuts in 9 pieces or more as desired. Store in air tight container for up to 5 days at room temperature or 7 days in fridge.