1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
3. In a large bowl, combine the melted butter and sugar. Mix until smooth and creamy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
6. Fold in the chopped pecans and chocolate chips, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The cake should be set around the edges but still slightly gooey in the center.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This step-by-step process should make you feel as if you’re baking alongside me in my Charleston kitchen, where I often experiment with recipes while Biscuit keeps me company.