Preheat oven to 350º. Grease an 8-inch square baking pan, set aside. Beat butter and brown sugar in a large bowl with an electric mixer at medium speed until light and fluffy, scraping down the sides of the bowl once. Add 1 cup flour. Beat at a low speed. Scraping down the sides of the bowl once. Stir in the pecans with a mixing spoon. Mixture will be crumbly. Press evenly into prepared pan. Bake for 15 minutes. Place chocolate chips in a 1-cup glass measure. Microwave on HIGH for 2-3 minutes or until melted, stirring after 2 minutes. Beat cream cheese and granulated sugar in a medium bowl with an electric mixer at medium speed until light and fluffy, scraping down the sides of the bowl once. Add remaining tablespoon of flour, egg, and vanilla; beat at low speed until smooth. Gradually stir in melted chocolate, mixing well. Pour cream cheese mixture over partially baked crust. Return to oven; bake for 15 minutes or until set. Remove pan to a wire rack and cool completely. Combine powdered sugar and cocoa in a cup. Place in fine mesh strainer; sprinkle over brownies if desired. Cut brownies into 2-inch squares. Store tightly covered in refrigerator or freezer for up to 3 months. Makes about 16 squares.
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