walnut brownies

Ingredients:

• 1 cup (225g) unsalted butter
• 2 cups (400g) granulated sugar
• 1 cup (90g) unsweetened cocoa powder
• 1 teaspoon (5g) salt
• 1 teaspoon (5ml) pure vanilla extract
• 4 large eggs
• 1 cup (130g) all-purpose flour
• 1 cup (120g) chopped walnuts
• 1/2 teaspoon (2g) baking powder
• 1/2 cup (90g) semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan or line it with parchment paper.
2. In a medium saucepan, melt the butter over medium heat. Remove from heat and add the sugar, cocoa powder, and salt. Stir until well combined.
3. Add the vanilla extract and mix well. Allow the mixture to cool slightly.
4. Add the eggs one at a time to the cocoa mixture, beating well after each addition until the batter is thick and glossy.
5. In a separate bowl, whisk together the flour and baking powder. Gradually fold the flour mixture into the cocoa mixture until just combined.
6. Stir in the chopped walnuts and chocolate chips until evenly distributed throughout the batter.
7. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
9. Remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack before cutting into squares.

Notes:

For an extra fudgy texture, underbake the brownies slightly. These brownies can be stored in an airtight container at room temperature for up to 4 days. Serve warm with a scoop of vanilla ice cream for a delicious dessert option.