2In a medium bowl, stir together the butter and brown sugar until creamy. Add flour, cocoa and salt and stir until well combined and crumbly.
3Press into the bottom of an 8” x 8” pan that has been sprayed with nonstick spray. Bake for 8-10 minutes, until just set. Don’t worry if the surface cracks.
4In the same bowl (no need to wash it), stir together the brown sugar and flour. (Stirring the flour and sugar together first gets rid of any lumps in the flour.) Add the eggs, corn syrup, vanilla and salt and mix until smooth.
5Spread the pecans and chocolate chips evenly over the crust and pour the filling over top. Bake for 25-30 minutes, until puffed and golden. Cool in the pan on a wire rack. Makes 12 bars.