Preheat oven to 325º F. Butter a 7x11 inch baking pan.
Prepare the brownie layer:
In a double boiler, melt the unsweetened chocolate and butter together. Stirring until smooth. Set aside to cool slightly.
In a small bowl, whisk together the flour and salt.
In a medium bowl, beat the eggs and brown sugar together.
Beat in the chocolate mixture and the vanilla.
Stir in the flour mixture.
Then stir in the pecans and mini chocolate chips.
Spread the batter in the prepared pan and bake for 22 to 25 minutes, or until a cake tester inserted in the center comes out clean. (I cooked mine the full 25 minutes).
Cool in the pan on a rack.
Make the vanilla cream:
In a medium bowl, cream the butter and cream cheese until light and fluffy.
Gradually beat in the vanilla and confectioners' sugar.
Spread the vanilla cream over the cooled brownies. Refrigerate until set. (I hurried the process along. I made the vanilla cream while the brownies were baking. I then put the mixture in the refrigerator to get cold until the brownies cooled enough to frost them).
Prepare the drizzle:
In a double boiler, melt the chocolate chips and cream over hot, not simmering water. (I just melted mine in the microwave). Stir until smooth, then set aside to cool slightly. Dip a fork into the melted chocolate mixture and drizzle in a random pattern over the vanilla cream layer.
Chill until ready to serve.
Love the combination of the flavors!