Brownie Layer Cake

1. Preheat the oven to 350°F. Grease two 8-inch square baking pans and line them with parchment paper, leaving a 1-inch overhang on the sides (see note).

2. In a medium-size heat-safe bowl, combine the oil with 2 1/2 cups chocolate chips. Place the bowl over a medium-size pot of simmering water and stir until melted, 3 to 4 minutes.

3. Whisk the sugar and brown sugar into the chocolate mixture. Add the eggs gradually, mixing until well combined. Stir in the vanilla extract.

4. Add the flour and salt, and mix until fully incorporated. Divide the batter evenly between the two prepared pans.

5. Sprinkle the remaining 1 cup chocolate chips and pecans evenly over the batter in the two pans. Bake until the brownies are set at the edges and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.

6. Once the brownies are cool, whip the heavy cream and confectioners' sugar to soft peaks. Remove one brownie layer from its pan and place on a serving plate. Spoon half the whipped cream on top of the brownie layer. Remove the second layer from its pan and place on top of the first layer. Finish with the remaining whipped cream on top.

Note: If you have only one 8-inch square pan, reserve half the batter and bake it after the first brownie layer comes out of the oven. You can also use a 9-inch square pan, but the layers will be a little thinner; reduce the baking time by about 5 minutes.