Position rack in bottom third of the oven and preheat to 325.

Cut a square of parchment, wad it up with your hands and run under water.

Squeeze out water and use your hands to rub it flat. Dry well with a paper towel.

Line the round cake pan with paper, leaving several inches of overhang so you can lift the brownies out later. Use a paper towel or napkin to wipe bottom and sides of parchment with soft butter. Set aside.

To brown butter: Melt butter in saucepan over medium heat, stirring occasionally and continue cooking till butter bubbles, then foams and turns a light brown (about 5-7 mins). It may seem like nothing is happening but eventually the butter will erupt with a caramel colored center!

Remove from heat.

Place sugar, cocoa powder and salt in a large bowl.

Add browned butter to bowl with sugar, cocoa, and salt.

Whisk until well mixed and allow to cool for a few minutes.

Add eggs, one at a time. whisking after each addition.

Add vanilla paste and milk, almond milk or water, whisk.

When batter looks shiny add your choice of flour, stir till really well blended.

Fold nuts into batter.

Pour into prepared pan.

Bake until a toothpick inserted in the center comes out clean (about 30-35 minutes)

Remove from oven and allow to cool. Keep brownies on parchment for frosting and drizzling with caramel.

Place soft butter and sugar in mixer and beat on medium speed till combined. Add vanilla paste and whipping cream. Mix till light and fluffy.

When brownies are cool, frost with buttercream icing. Depending on how thick you like the icing you may have leftover frosting. Usa a spoon to drizzle brownies with caramel, allowing some caramel to drizzle onto parchment first and then onto the brownies. This avoids big pools of caramel on the brownies. Sprinkle lightly with sea salt and reserved chopped pecans.

Cut into pie shapes and serve.