Decadent Warm Walnut and Chocolate Brownies

1.Preheat your oven to 175°C (350°F). Grease and line a 9x9 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal.

2.In a medium saucepan over low heat, melt the cubed butter. Once melted, remove from heat and whisk in both the granulated sugar and brown sugar until fully combined and smooth.

3.Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

4.In a separate medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.

5.Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix.

6.Fold in the bittersweet chocolate chips and the toasted walnuts until evenly distributed throughout the batter.

7.Pour the batter into the prepared baking pan and spread evenly. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, but not wet batter.

8.Let the brownies cool in the pan on a wire rack for at least 30 minutes before lifting them out using the parchment overhang. Allow them to cool completely before cutting into squares for the best fudgy texture, or serve warm immediately.

9.To serve warm, cut the brownies into squares and gently reheat individual portions in the microwave for 10-15 seconds. Dust lightly with powdered sugar or serve alongside a scoop of vanilla ice cream.