Preheat oven to 350 degrees F. Prep a 9x13 pan with parchment and spray.

Prepare brownie mix. Spread batter into the prepared pan and bake for 25 minutes.

While the brownies are baking, prepare the pecan pie filling. Whisk together the honey or light corn syrup, brown sugar, egg, flour and vanilla. Add the melted butter and mix until combined. Stir in pecans.

After 20 minutes, remove the brownies from the oven. Gently pour the pecan pie filling on top evenly distributing it over the brownies.

Bake for an additional 35-45 minutes until center jiggles slightly when gently shaken. Cool to room temperature, then in the fridge for at least 2 hours to completely set the brownies.for cleaner cutting.

MF Note: Made these 10/28/18 in a 9x9 pan using 16 servings amounts. Brownie part too thick, pecan pie part too thin. This version ups the filling and in a larger pan. The 9x9 pan made 36 small-ish brownies. 9x13 should make 48. Fit nicely in William sonoma papers which are smaller than cupcake.

MF Note: Made these again on 11/9 for Amys housewarming. PERFECT! I pulsed 2/3 of the pecans in mini food processor until smaller bits than chopping. Worked well.