Pecan pie brownies

Mix white sugar, unsweetened cocoa, a little salt and a lot of still-warm melted butter with an electric mixer or whisk until incorporated; it will look grainy and separated.

Add vanilla extract and the first egg and mix; it looks worse, broken and separated.

Add the second egg and blend on high speed until thick, smooth and shiny.

Add a little all-purpose flour and mix on low until it just disappears, then finish stirring in with a spatula.

Line the bottom of an 8x8 or 9x9 inch baking dish with two pieces of parchment, grease with oil, spread the batter in, pressing into the corners without disturbing the lining.

Tap the dish on a towel to settle the batter, then bake in the center of a 325 degree oven for 20 minutes, until set and no raw batter comes off on a finger.

Whisk light brown sugar, a big pinch of salt, a little vanilla extract, corn syrup, two large eggs and a lot of melted butter together all at once.

Stir in the chopped pecans and spread the filling over the partially baked brownie.

Tap again and bake at 350 until the pecan filling is set; planned for about a half hour, it was still liquid at 30 to 35 minutes and took over an hour, still with a slight wiggle.

Cool, wrap and refrigerate overnight; remove from the dish, peel off all the parchment, and cut.