Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated white sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder (high quality)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chopped walnuts
- 1/4 cup semi-sweet chocolate chips (optional for “stuffed” texture)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or line it with parchment paper, leaving an overhang on the sides. This “sling” method makes it incredibly easy to lift the brownies out once they have cooled.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together vigorously for about one minute. This helps dissolve the sugar, which is the secret to getting that shiny, crackly top. Add the eggs and vanilla extract, beating until the mixture is smooth and light in color.
- Sift the cocoa powder, all-purpose flour, salt, and baking powder directly into the wet ingredients. Use a spatula to gently fold the mixture together. Do not overmix; stop as soon as you see no more streaks of flour. Overmixing develops gluten, which will make your brownies tough instead of fudgy.
- Gently fold in the chopped walnuts and the optional chocolate chips. The walnuts provide a wonderful crunch, while the chocolate chips create little “stuffed” pockets of melted chocolate throughout the brownie.
- Pour the batter into your prepared baking pan and spread it evenly with a spatula. Bake for 22 to 25 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs attached. If it comes out clean, they might be slightly overbaked.
- Remove the pan from the oven and let it cool completely on a wire rack. This is the hardest part, but cooling allows the structure to set. Once cool, lift the brownies out using the parchment paper and cut them into 16 squares. Serve immediately or store for later.
- Cook Time: 40 minutes