In Ventray Stand mixer bowl, beat together sugar, melted butter over medium low speed, gradually add in 1 egg, ½ cup flour, cocoa powder and ¼ tsp salt. Mix until ingredients well combined, scrap batter into baking pan
Clean and dry Ventray stand mixer bowl, beat together 1/3 cup butter, brown sugar, agave nectar, egg and vanilla extract. Then add in 1 cup flour, baking soda, and ¼ tsp salt
Fold in ¾ cup chocolate nut pieces
Pour nut cluster butter over cookie layer in baking pan, spread evenly
Sprinkle remainder nut cluster pieces
Once baked, cool on wire rack, slice into squares.
Preheat oven to 350F, line baking pan with parchment paper allow extra to overhang for easy removal
Bake for 40-45mins covering with foil after first 15mins