Indulge in these rich and fudgy Double Chocolate Walnut Brownies, perfect for any occasion.
Preheat your oven to 325°F (165°C) and grease a 9x9-inch baking pan.
Greasing the pan ensures easy removal of the brownies after baking.
In a saucepan, melt the butter over low heat. Remove from heat and stir in the cocoa powder until smooth.
Using low heat prevents the butter from burning.
In a mixing bowl, whisk together the sugar and eggs until well combined. Add the vanilla extract and mix.
Whisking the eggs and sugar thoroughly helps create a smooth batter.
Gradually add the melted butter and cocoa mixture to the sugar and egg mixture, stirring continuously.
Adding the melted butter mixture slowly prevents the eggs from cooking.
Sift together the flour and salt, then fold them into the wet ingredients until just combined.
Avoid overmixing to keep the brownies tender.
Fold in the chocolate chips and walnuts, ensuring they are evenly distributed.
Coating the walnuts in a bit of flour prevents them from sinking to the bottom.
Pour the batter into the prepared pan and spread it evenly.
Use a spatula to smooth the top for even baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Check the brownies a few minutes before the minimum baking time to avoid overbaking.
Allow the brownies to cool completely in the pan on a wire rack before slicing and serving.
Cooling the brownies fully ensures clean slices.
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