These brownies are rich, fudgy, and packed with nutty goodness, perfect for any occasion.
Preheat your oven to 350°F and line an 8x8 baking pan with parchment paper, leaving an overhang for easy removal.
Using parchment paper with an overhang makes removing the brownies from the pan much easier.
In a saucepan, melt the butter and dark chocolate over low heat, stirring until smooth.
Melt the chocolate and butter slowly to prevent scorching.
Remove the saucepan from heat and stir in the sugar, vanilla extract, and salt until well combined.
Mix thoroughly to ensure the sugar dissolves properly.
Add the eggs one at a time, stirring well after each addition.
Adding eggs one at a time helps incorporate them evenly into the batter.
Gently fold in the flour until just combined, then stir in the chopped walnuts and pecans.
Avoid overmixing the batter after adding the flour to keep the brownies tender.
Pour the batter into the prepared pan and smooth the top with a spatula.
Leveling the batter ensures even baking.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Check the brownies a few minutes before the minimum baking time to avoid overbaking.
Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang.
Cooling the brownies fully makes them easier to cut into clean squares.
Cut into squares and serve. Enjoy your delicious homemade brownies!
For a special touch, dust the brownies with powdered sugar before serving.
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