Brownies

1. Preheat your oven to 350F/180C and line a 9X9 or 8X8 square pan with foil and grease heavily.
2. In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low an additional minute and mix to combine everything.
3. Take off of the heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
4. Add the baking powder, salt, and cornstarch, and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chips and pecans. Do not over-mix, this will affect the end product.
5. Pour into the prepared pan and set aside while you make the topping.

Pecan Pie Topping

1. In a large bowl whisk together the egg, brown sugar, corn syrup, bourbon, butter, vanilla, and salt. Once fully combined fold in the chocolate chips and pecans, ensuring they are evenly coated. Gently and slowly pour the pecan pie topping on top of the brownie batter. You want the whole top to be covered, you can add extra pecans and chocolate chips for aesthetics.
2. Bake 25-35 minutes. Everyone’s oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry but the filling should be set. Place the pan on a wire rack to cool completely before cutting. Store in an air-tight container on the counter for up to 4 days.