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 Original Baking Vanilla
1 cup/250 mL walnuts (optional)

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 and eggs 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. Cool in pan for 30 minutes. Using paper overhand, lift brownies out of pan; transfer to wire rack to cool completely.

Serves 16

Black Bean & Citris Salsa- Recipe

1 large tomato, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/3 cup/80 mL red onion, finely chopped
1 small bunch scallions, chopped
1 tsp/5 mL Watkins Cumin
1 tsp/5 mL Watkins Garlic Powder
1 tsp/5 mL Hot Pepper Sauce
1 tbsp/15 mL Watkins Cilantro
1 tbsp/15 mL Watkins Salsa & Sour Cream Snack and Dip Seasoning
1 tbsp/15 mL Oil
1 (16 oz/454 g) can black beans, drained and rinsed
Freshly-ground Watkins Sea Salt
Juice of half a lime (optional)

Combine all ingredients; refrigerate for at least 4 hours before serving.