In a medium bowl, whisk together melted butter, corn syrup, brown sugar, vanilla, and salt. Then mix in the eggs. After eggs are mixed in, stir in chopped pecans.
When brownies are done with their baking time of “half the recommended, plus five” pull them out. If they still look wet and completely uncooked, return them to the oven for 3-5 minutes, then check again. While they won’t be fully cooked, the top should be starting to set up. Pour the pecan pie topping evenly over the brownies.
Place brownies, with pecan pie topping, back into the oven and continue baking for an additional 25-30 minutes. The top should be setting up before you remove from the oven, it should not jiggle easily.
Allow brownies to cool completely on a cooling rack. Cool for at least 30 minutes before slicing. For easiest cutting, place in the fridge for two hours or more prior to cutting.