• Prepare your pie crust in an 9 inch dish and place it in the refrigerator or freezer. Preheat oven to 350°F.

Pecan Pie Topping

• Cook 2 tablespoons of butter in a small saucepan over low-medium heat while stirring constantly. Once the butter is melted, it will start to bubble and darken. When you see bits of the butter turning brown on the bottom of the pan and it smells nutty, remove it from the heat and let it cool.
• In a small bowl, whisk together the corn syrup, cooled brown butter, dark brown sugar, cinnamon, nutmeg, salt and vanilla extract. Mix in the egg. Finally, stir in the pecans.

  Set aside while making the brownie batter.

Brownie Layer

• Heat the butter and chocolate chips in the microwave, stirring every 30 seconds until it's melted and smooth. Let it cool.
• In a small bowl, whisk together the flour, cocoa powder and salt.
• In a large bowl, whisk together the eggs and sugar for 1-2 minutes. Add the melted chocolate & butter and stir for another 1-2 minutes.
• Fold the dry ingredients into the wet ingredients until the flour streaks have all disappeared.

Assemble the Pie

• Fill the pie crust with the brownie batter, and then add the pie filling on top so that it covers it completely.
• Place the pie on a large baking sheet and bake at 350°F for about 1 hour and 20 minutes. When the edges of the pie puff up so you can see that the brownie is baked, but the center is still very slightly jiggly, remove it from the oven.
• Let the pie cool for at least 1 hour before slicing into it. Enjoy!