• 1/4 cup/60 mL Baking Cocoa
• 1/2 tsp/2.5 mL Baking Powder
• 8 tbsp/120 mL unsalted butter
• 1 cup/250 mL all-purpose flour
• 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 Original Double-Strength 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 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