In a large mixing bowl, cream together the unsalted butter, granulated sugar, brown sugar, vanilla extract, and eggs using an electric mixer until smooth.

Gradually add in the unbleached all-purpose flour, baking soda, and sea salt. Beat until just combined, ensuring not to overmix.

Fold in the miniature semi-sweet chocolate chips, pecan chips, and the mix of semi-sweet and white vanilla chips.

Grease a 9×13” glass baking dish with butter or non-stick spray and spread the brownie batter evenly into the dish.

Preheat your oven to 350°F (175°C) and bake the brownies for about 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Allow the brownies to cool completely in the dish.

For a chocolate glaze, melt chocolate chips in a microwaveable cup, heating on high for 30 seconds and continuing in 15-second intervals until fully melted.

Scoop the melted icing into a plastic zip-lock bag, snip off the tip, and squeeze over the cooled brownies.