These pecan pie espresso brownies bring together two amazing desserts into one decadent treat! They're perfect for holiday baking and entertaining!
Preheat oven to 350℉. Line an 8x8 square baking dish with foil and spray liberally with cooking spray. Set aside.
Add the butter and chocolate to a medium microwave safe bowl. Microwave in 30 second increments until melted, stirring in between. Mine took about 1½ minutes. Set aside to cool.
In a medium bowl, whisk together the sugar, brown sugar, and eggs until smooth. Add the butter and chocolate mixture and vanilla once cooled, and whisk until smooth.
Add the flour, cocoa powder, espresso powder, and salt and stir with a rubber spatula until just combined. Spread mixture into the prepared pan. Bake for 20 minutes while you prepare the pecan pie topping.
To make the pecan pie topping, combine the corn syrup, brown sugar, eggs, vanilla, and butter in a medium bowl and whisk to combine. Add the pecans, flour, and salt and stir until combined.
Once brownies have baked for 20 minutes, remove from oven and gently pour the pecan mixture on top. Return to oven and bake for 38-40 minutes more. You'll know they are done when the edges are golden, and the center is set.
Let cool completely before cutting.