These brownies are rich, fudgy, and packed with chocolate and walnut goodness, perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it and lining with parchment paper.
Lining the pan with parchment paper makes it easier to remove the brownies after baking.
Melt the butter, 1 lb of chocolate chips, and unsweetened chocolate in a heatproof bowl over simmering water, stirring until smooth. Let it cool slightly.
Ensure the water does not touch the bottom of the bowl to prevent scorching.
In a large bowl, whisk together the eggs, vanilla extract, and sugar until combined.
Whisking the eggs and sugar well helps create a shiny top on the brownies.
Gradually stir the cooled chocolate mixture into the egg mixture until smooth.
Make sure the chocolate mixture is not too hot to avoid cooking the eggs.
Sift together the flour, baking powder, and salt in a separate bowl, then fold into the chocolate mixture.
Sifting the dry ingredients ensures a lump-free batter.
Toss the walnuts and remaining chocolate chips with a tablespoon of flour, then fold them into the batter.
Coating the mix-ins with flour prevents them from sinking to the bottom.
Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Avoid overbaking to keep the brownies fudgy.
Let the brownies cool completely in the pan before lifting them out using the parchment paper. Cut into squares and serve.
Cooling completely ensures clean cuts and enhances the flavor.
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