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1
Preheat the oven to 325.
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2
Spray a 12-cup muffin pan with nonstick baking spray or line with muffin liners.
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3
In a medium bowl, whisk the flour, cocoa and 1/2 teaspoon salt.
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4
In another medium bowl, whisk the eggs with the egg yolk and vanilla.
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5
In a heatproof bowl set over a saucepan of simmering water, melt the butter and chopped chocolate over low heat.
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6
Remove from the heat; let cool for 10 minutes.
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7
Whisk in the sugar, then gradually whisk in the egg mixture.
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8
Stir in the dry ingredients.
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9
Spoon the batter into the prepared muffin cups.
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10
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.
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11
Let the brownies cool in the pan for 10 minutes, then unmold onto a rack and let cool completely.
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12
Meanwhile, on a large rimmed baking sheet, toss the pecans with the canola oil and 1 1/2 teaspoons of salt.
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13
Roast for about 10 minutes, tossing occasionally, until lightly browned.
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14
Let cool, then coarsely chop.
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15
Scoop 8 small balls of ice cream and roll them in the pecans.
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16
Transfer to 4 bowls; add a brownie, hot fudge sauce and whipped cream to each bowl and serve immediately.
