This recipe is courtesy of Chef Greg Martin of Bistro Menil.
Double Chocolate Brownies
When baking something with nuts in it, you want to toast the nuts before adding to the batter. All of the other ingredients insulate the nuts in the oven, so they don’t develop that crispy, toasty exterior. Trust us - it makes a difference.
Preheat the oven to 350° and grease an 9-by-9-inch metal baking pan.
In a large bowl, sift the cocoa powder with the baking soda. Whisk in 1/3 cup of the melted butter, then whisk in the boiling water until smooth. Whisk in the sugar, eggs, vanilla and the remaining ⅓ cup of melted butter. Fold in the flour and salt until just incorporated. Fold in the pecans and chocolate chunks.
Scrape the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until the center is set and the edges begin to pull away from the sides of pan. Transfer to a rack and let cool. Cut into squares and serve with a scoop of vanilla ice cream.
MAKE AHEAD The brownies can be stored in an airtight container at room temperature for up to 5 days.