Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, sift your cocoa powder and starch, to ensure no clumps remain. Set aside.
In a non-stick saucepan, add your butter and chocolate chips. On low heat, heat them together until melted. Whisk well together until smooth and glossy. Remove from the heat.
Add in your sugar and whisk very well until combined. Add your eggs, one at a time, followed by your dry mix. Whisk until no longer grainy and smooth. Once smooth, fold through half your pecans.
Transfer your brownie batter into the lined pan. Bake for 27-30 minutes, or until a skewer comes out just clean.
Remove from the oven and allow to cool completely.
Prepare your frosting by combining your chilled canned coconut milk and chocolate chips in a small saucepan. Heat on low until the chocolate chips have melted. Whisk well, until completely combined. Pour your frosting over the cooled brownies. Top with remaining half cup of pecans and refrigerate until firm.
Slice into brownies and enjoy!
Notes
TO STORE. Store chocolate pecan brownies in a sealed container and keep them refrigerated. These will ensure they keep fresh for up to 1 week.TO FREEZE. Wrap brownies in parchment paper and place them in a ziplock bag or shallow container. Frozen brownies will keep fresh for at least six months.