I'm starting to think if the food tech teachers at high school adapted their nut & crunch brownies from Alice Medrich's best cocoa brownies recipe because the ingredients are almost the same. Only the school one is more cake like. Taste and texture wise these were more like the modified school recipe.
Roast two handfuls of nuts (mixture of walnuts, pecans & hazelnuts) at 150 degrees for 10 minutes, stirring half way. Cool and chop half of them into small pieces. Stir the chopped nuts & 40g of chopped dark chocolate into the mixture after you stir in the flour and cocoa powder.
When you put the mixture into the baking pan, top with remaining nuts & 40g of chopped chocolate.
I baked it for an addition 5-10 minutes at 120 degrees as the middle seemed to be too gooey for my liking. Cool at room temperature before chilling in the refrigerator for a few hours.