Preheat your oven to 350°F. Spray a square pan (either 8-inch or 9-inch) with non-stick cooking spray or line it with parchment paper for easy removal.

In a medium bowl, microwave the chocolate chips and unsalted butter in 30-second intervals, stirring between each, until melted and smooth.

Stir in sugar, eggs, and vanilla extract until fully combined.

Gently fold in the flour and salt using a rubber spatula until the batter is smooth. Spread the brownie batter evenly into the prepared pan, creating a smooth, level layer. Bake for approximately 20 minutes, just until the brownies are partially set.

While the brownies bake, prepare the pecan pie topping. In a large mixing bowl, whisk together the light corn syrup, packed brown sugar, eggs, melted butter, and vanilla extract until the mixture is smooth and well combined. Gently fold in the pecan halves, making sure they are fully coated in the syrupy mixture for a rich, nutty finish.

Evenly pour the pecan mixture over the partially baked brownies, spreading it gently to cover the surface completely. Return the pan to the oven and bake for an additional 25-30 minutes, or until the pecan topping is set and golden.

Allow the brownies to cool completely on a wire rack before slicing into squares for best results.