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For the brownies:
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Preheat the oven to 350u00b0F and line a 9x9 baking pan with lightly greased foil.
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In a large glass bowl, microwave the chocolate chips and butter in 30-second increments, stirring after every 30 seconds, until the chocolate and butter have melted. Stir until combined.
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Whisk in the sugar, then the eggs and the vanilla extract.
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Slowly whisk in the flour and salt, and whisk until combined.
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Pour the brownie mixture into the lined baking pan, and bake at 350u00b0F for 10 minutes.
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For the pecan pie topping:
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While the brownies are baking, make the pecan pie topping. In the bowl of your mixer, beat the honey (or corn syrup) and sugar until combined. Beat in the eggs and vanilla extract. Slowly add the melted butter, and mix until combined. Stir in the chopped pecans and chocolate chips.
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To assemble:
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After 10 minutes, remove the brownies from the oven. Spread the pecan pie topping on top of the brownies.
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Return to the oven, and bake at 350u00b0F for an additional 40-45 minutes, until the pecan pie topping is completely set to the touch.
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Let cool for 1-2 hours before cutting. Serve warm, topped with ice cream.
