- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- Kosher salt
- 4 large eggs
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 1 stick unsalted butter, at room temperature
- 8 ounces bittersweet chocolate, chopped
- 1 1/2 cups sugar
- 8 ounces pecans (2 cups)
- 1 tablespoon canola oil
- 1 pint vanilla ice cream
- Warm hot fudge sauce and whipped cream, for serving
How to make this recipe
- Preheat the oven to 325°. Spray a 12-cup muffin pan with nonstick baking spray or line with muffin liners. In a medium bowl, whisk the flour, cocoa and 1/2 teaspoon salt. In another medium bowl, whisk the eggs with the egg yolk and vanilla.
- In a heatproof bowl set over a saucepan of simmering water, melt the butter and chopped chocolate over low heat. Remove from the heat; let cool for 10 minutes. Whisk in the sugar, then gradually whisk in the egg mixture. Stir in the dry ingredients.
- Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, rotating the pan halfway through, until a toothpick inserted in the center of a brownie comes out with just a few crumbs attached. Let the brownies cool in the pan for 10 minutes, then unmold onto a rack and let cool completely.
- Meanwhile, on a large rimmed baking sheet, toss the pecans with the canola oil and 1 1/2 teaspoons of salt. Roast for about 10 minutes, tossing occasionally, until lightly browned. Let cool, then coarsely chop.
- Scoop 8 small balls of ice cream and roll them in the pecans. Transfer to 4 bowls; add a brownie, hot fudge sauce and whipped cream to each bowl and serve immediately.
The brownies and toasted pecans can be stored separately in airtight containers for up to 2 days. The brownies can be frozen for up to 1 month.