Begin by melting the dark chocolate and butter together until smooth. You can do this in a double boiler or microwave it in short bursts, stirring in between. 

Let it cool for a bit to keep the brownies soft and fudgy.

In another bowl, whisk the brown sugar and eggs until thick and glossy, then stir in the espresso powder. 

Add the melted chocolate-butter mixture and whisk until everything is well blended.

Carefully fold in the sifted flour, cocoa powder, and salt. Mix gently until the dry ingredients are just incorporated, don’t overdo it, or the brownies will lose their fudginess.

Transfer the brownie batter into a lined pan and spread it out evenly. 

Bake until the edges are set and the center is slightly soft. 

Let the brownies cool before adding the pecan topping.

For the topping, whisk together the honey, brown sugar, granulated sugar, melted butter, egg, vanilla, and salt until fully combined. Stir in the toasted pecans, ensuring they're coated in the syrupy mixture.

Pour the pecan topping over the brownies and bake until it’s golden and bubbly. 

Let the brownies cool fully before slicing to achieve clean cuts and the perfect texture. Enjoy!