Ingredients
8 tbsp/120 mL unsalted butter
1 cup/250 mL all-purpose flour
1/4 cup/60 mL Baking Cocoa
1/2 tsp/2.5 mL Baking Powder
1/2 tsp/2.5 mL salt
8 oz/225 g bittersweet chocolate
1 1/4 cups/310 mL sugar
3 eggs
1 tsp/5 mL Watkins Baking Vanilla
1 cup/250 mL walnuts (optional)
Cooking Directions
Preheat oven to 350°F/180°C degrees. Brush a 9-inch/23-cm square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch/5-cm overhand on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Melt together butter and chocolate. Add in sugar, eggs, vanilla and mix to combine. Add flour mixture; mix just until moistened. Transfer batter to baking pan.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40 minutes. Sprinkle top with walnuts. Cool in pan for 30 minutes. Using paper overhand, lift brownies out of pan; transfer to wire rack to cool completely.
