(Recipe adapted from here)
(For 16 small brownies)
8 ounces semisweet chocolate
5 Tbsp unsalted butter, plus some more for greasing the baking dish
¾ cup sugar (adjust according to the kind of chocolate used and the amount of sweetness desired)
¼ tsp salt
1 tsp vanilla extract
3 tablespoons unsweetened cocoa powder
1/3 cup all- purpose flour
½ tsp baking powder
½ cup chopped walnuts (reserve about 2 Tbsp of this for sprinkling on the top)
Preheat the oven to 350 degrees F. Line an 8 inch square baking pan with foil and grease well with butter.
Melt the chocolate and butter on medium heat checking to make sure that the chocolate does not burn. I use a microwave for this, but you could also use a double boiler. Mix well to combine.
Whisk together eggs and sugar until foamy and pale, 2 to 3 minutes.
Add salt, vanilla, and cocoa powder and mix well to combine.
Add the melted chocolate mixture and mix well until combined. Stir in the chopped walnuts.
Sift the flour and baking powder over the mixture and whisk to combine.
Pour the batter into the prepared pan and spread evenly. Smooth the top out with a spatula. Sprinkle the reserved walnuts on top.
Bake in the oven for about 25 to 30 minutes or until a toothpick inserted into the center comes out relatively clean.
Let cool on a wire rack before cutting into squares.
To make it a little fancy, I also drizzled some chocolate sauce (prepared by mixing melted butter, sweet chocolate, milk and some vanilla extract) over the top of the brownies once they had cooled.
The brownies were a HUGE hit at work and I got a lot of compliments.
Thank you so much, Anita!