Indulge in these rich and gooey chocolate walnut brownies, a delightful treat for any occasion.
Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper, leaving some overhang for easy removal.
Using parchment paper makes it easier to lift the brownies out of the pan for cutting.
In a microwave-safe bowl, melt the butter and dark chocolate together in 30-second intervals, stirring in between, until smooth.
Melting the chocolate and butter slowly prevents scorching and ensures a smooth mixture.
In a mixing bowl, whisk together the eggs, vanilla extract, and sugar until light and frothy.
Whisking the eggs and sugar well incorporates air, giving the brownies a lighter texture.
Gradually add the melted chocolate mixture to the egg mixture, stirring continuously to combine.
Adding the chocolate mixture slowly prevents the eggs from cooking due to the heat.
Sift together the flour, salt, and baking powder, then fold them into the wet ingredients in batches.
Folding the dry ingredients gently ensures the batter remains airy.
Pour the batter into the prepared pan and sprinkle the toasted walnuts evenly on top.
Sprinkling the nuts on top adds a decorative touch and ensures even distribution.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Avoid overbaking to maintain a fudgy texture.
Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and serve.
Cooling completely makes cutting the brownies easier and prevents crumbling.
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