Mix 1 cup of pecans with 1/2 cup of corn syrup, 1/2 cup of brown sugar, 2 large eggs, and 1/4 cup of melted butter. Spread this mixture evenly over the brownie base.
Bake at 350°F (180°C) for 30-35 minutes, until the brownie is set and the pecan topping is golden. A toothpick should come out with a few moist crumbs.
Cool the brownies in the pan on a wire rack completely to allow the pecan topping to set.
Cut the cooled brownies into squares or rectangles. Serve with ice cream or whipped cream for a rich dessert.
Store in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.
Reheat individual pieces in the microwave for a few seconds or in the oven at a low temperature to maintain texture and flavor.