A delightful twist on classic brownies, perfect for two.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, whisk together the cocoa powder and melted butter until smooth.
Ensure the butter is melted but not hot to avoid cooking the egg in the next step.
Add the egg, sugar, and vanilla extract to the cocoa mixture and whisk until well combined.
Mix until the sugar starts to dissolve for a smoother batter.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined.
Avoid overmixing to keep the brownies tender.
Fold in the chopped walnuts gently.
Coating the walnuts in a bit of flour before folding can prevent them from sinking.
Pour the batter into a greased 8x4-inch loaf pan and spread evenly.
Use parchment paper for easier removal after baking.
Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Check at the 15-minute mark to avoid overbaking.
Let the brownies cool in the pan for 10 minutes before slicing and serving.
Cooling helps the brownies set and makes slicing easier.
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