• Pre-heat your oven to 180℃ Fan/370℉. Line an 8" Square Pan with greaseproof paper.
• In a small bowl, break up the chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted. 
• In a large mixing bowl, whisk together melted butter and both sugars - mix for at least 3 minutes. Add in the eggs, one at a time and mixing in between. 
• Add the melted chocolate slowly and combine once again. 
• Add the flour, cocoa powder. Fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Pour into the lined tin. 
• Bake 25 minutes until the top is shiny and it's still just a little wobbly in the middle. Let cool.

Make the Praline Topping

• Add the butter, cream and sugar to a pan and heat on medium until everything is dissolved and combined - keep stirring throughout. Remove from the heat.
• Add the powdered sugar and pecans. Stir to combine, then pour over the brownies. Spread in an even layer
• Let set, then slice with a hot knife. Note: if you let set in the refrigerator, or for too long, the topping may become a little brittle when cutting - they'll still taste great though!