Walnut Brownies

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Easy recipe for walnut brownies with a rich chocolate taste and a fudge texture (for a 8 inches/ 20 cm square pan - 16 portions)

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Preheat the oven to 350°F / 180°C and line the bottom of an 8 inches / 20 cm square brownie pan with parchment paper.
Melt the chocolate cut into pieces with the butter in a double boiler or microwave until the mixture is melted without any lumps, then let it cool down a little.
In another large bowl, place eggs, white granulated sugar, brown sugar, and vanilla extract and beat with an electric whisk on medium speed for about 2 minutes until the mixture is voluminous and glossy.
Stir in the melted butter and chocolate mixture into the egg and sugar mixture with the electric mixer until well blended.
Finish by adding the remaining dry ingredients, flour, unsweetened cocoa powder, salt, and crushed nuts.
Mix with a rubber spatula until the mixture is smooth.
Pour the brownie batter into the prepared brownie pan and smooth the top with the back of a spoon.
Sprinkle some chopped walnut on top of the brownies and bake for 30-35 minutes until it has a shiny crust but the center is still soft. (Check for baking by plunging a toothpick into the center, it should come out with crumbs and not liquid batter, otherwise extend the baking time by 5 minutes).
Let the walnut brownies cool completely in the pan before removing it from the pan and cutting it into 16 pieces with a large knife.

Storage: Up to 4-5 days at room temperature in a storage box and up to 3 months in the freezer.

Find it online: https://sweetlycakes.com/en/walnut-brownies/