Browwnies

1/2 cup (115g) salted butter
8 ounces (228g) coarsely chopped quality semi-sweet chocolate
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons (80g) all-purpose flour (You can substitute with gluten-free flour if you need to)
2 Tablespoons (11g) unsweetened cocoa powder
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips
1 cup (180g) walnuts


Melt butter and chopped chocolate in a medium saucepan on low to medium heat. Stir it constantly and do not let it burn. It should take about 5 to 7 minutes. Remove it from heat and put it into a large mixing bowl. Let it cool for about 10 minutes.

Put the oven rack in the bottom position. Preheat the oven to 350F.

Put aluminum foil into a 9x9 square baking pan (or whatever size you have tbh). Make sure the foil covers the bottom and sides and the foil is hanging out the sides. Set aside.

Mix granulated sugar and brown sugar with the melted chocolate and butter. Add the eggs one at a time. Whisk until smooth after each egg you add. Whisk in the vanilla. Gently add the flour, cocoa powder, and salt. Fold in the chocolate chips. Fold in the walnuts. You can add more than 1 cup of walnuts if you want.

Pour batter into the baking pan you prepared with aluminum. Bake for 35 minutes or until the brownies begin to pull away from the edges of the pan. Insert a toothpick into the center of the brownies and the toothpick should come out relatively clean when the brownies are done.

You can keep the brownies in the pan or you can lift it out of the pan by the aluminum and set it in a different dish.