Pecan Pie Brownies

I did not think my favourite brownies could get better, but wow, they really did. Top them with a magical layer of caramelised, honeyed, toasted pecans just like in a pecan pie, and boom. They become extra fudgy and rich without being extra sweet and I can’t wrap my mind around how divine these are. The crunch of the pecans with a gooey centered brownie…you have to eat it to know it. Let’s bake some amazing brownies!

• 85 gms butter, at room temp (6 tbsps)
• 170 gms dark chocolate (70% to 75%), chopped into small pieces
• 1/4 cup cocoa powder (20 gms)
• 1/4 tsp salt if using unsalted butter
• 3/4th cup caster sugar (142 gms)
• 2 eggs at room temperature (see notes)
• 1 and 1/2 tsps vanilla extract
• 1/2 cup all-purpose flour (60 gms)
• 1/4 tsp baking powder

• 1 and 1/2 cups pecans (150 gms; walnuts would be great too)
• 85 gms butter, melted but not boiling hot (6 tbsps)
• 1/4 cup honey (60 ml)
• 1/4 cup soft brown sugar, light or dark (50 gms)
• 2 tbsps cream, at room temperature
• 1/4 tsp salt if using unsalted butter