Brownie Batter

• 260g (9 oz) semi-sweet chocolate
• 113g (1 stick) unsalted butter
• 3 large eggs, room temperature
• 3 large egg yolks, room temperature
• 200g (1 cup) granulated sugar
• 100g (½ cup) dark brown sugar
• ¾ tsp salt
• 2 tsp pure vanilla extract
• 50g (½ cup) Dutch-processed cocoa powder
• 70g (½ cup) all-purpose flour

Maple Pecan Pie Filling

• 100g (½ cup) granulated sugar
• 70g (½ cup) all-purpose flour
• 100g (½ cup) dark brown sugar
• ½ cup pure maple syrup
• 1 cup 35% heavy whipping cream
• 1 ¾ cups whole milk
• 1 tsp pure vanilla extract
• 200g (2 cups) pecans

1. Place the oven rack in the middle of the oven.
2. Preheat the oven to 350°F.
3. Butter a 9 x 9 inch baking pan and line with parchment paper.  Make sure to leave an overhang that you can use as handles to remove the brownies from the pan. 
4. Melt the butter and the chocolate together in a heat proof bowl placed over a saucepan of simmering water.  The bowl must not touch the water. Stir until combined.
5. While the chocolate and butter melt, beat the eggs, egg yolks, granulated sugar, brown sugar and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed for 5 minutes.  The mixture will have doubled in size and turned a lighter colour.
6. Reduce the speed to low and pour in the vanilla, beating until incorporated.
7. Once the butter and chocolate have melted, remove the bowl from the heat and whisk in the cocoa powder.
8. Pour the warm chocolate mixture into the egg mixture and beat on low speed until incorporated.
9. Use a spatula to fold the flour into the batter.  Be careful not to overmix.
10. Pour the brownie batter into the prepared pan.
11. Bake for 20 minutes.
12. Remove the brownies from the oven and let cool while you make the maple pecan pie filling.
13. Whisk the granulated sugar, flour and dark brown sugar together in a large bowl.
14. Pour in the milk, cream, maple syrup and vanilla, whisking until combined.
15. Stir in the pecans.
16. Pour the maple pecan pie filling over the brownies.
17. Bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs.  The pie filling must set completely.
18. Place the pan on a wire rack and let cool completely.
19. Let the brownies chill in the fridge for 2 hours.
20. Lift the brownies by the parchment paper overhang and place on a cutting board.
21. Use a large chef’s knife to slice the brownies into 16 portions.  Rince the knife in hot water and wipe it before each cut to get clean slices.
22. Store in an airtight container in the refrigerator for up to 3 days.