Preheat your oven to 350 degrees F. Line a deep 9-inch cake pan or round baking dish with greased foil or parchment paper.

In a medium saucepan over medium-low heat, melt the butter and chopped bittersweet chocolate together until smooth and glossy.

Remove the saucepan from the heat and stir in the granulated sugar until well combined.

Add the three large eggs, one at a time, mixing after each addition. Stir in the teaspoon of vanilla extract.

In a separate bowl, combine the all-purpose flour, ground cinnamon, and salt. Gradually add this dry mixture to the chocolate mixture, stirring until there are no streaks of flour remaining.

Spread the brownie batter evenly into the prepared pan and bake for 20 minutes.

In a mixing bowl, whisk together the honey or light corn syrup, brown sugar, two large eggs, and the teaspoon of vanilla extract.

Slowly mix in the melted butter, then fold in the pecans.

After 20 minutes of baking, remove the brownies from the oven and spoon the pecan pie filling over the brownie layer in an even fashion.

Return the pan to the oven and bake for an additional 30-35 minutes, or until the center jiggles slightly.

Once baked, allow the brownies to cool completely for at least 2 hours. Slice them into squares and serve warm, with vanilla ice cream if desired!