Espresso Cocoa Walnut Brownies

Steps

1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang.
2. Toast the walnuts on a baking sheet in the oven for 7 to 8 minutes until fragrant, cool, then chop coarsely.
3. Melt the butter in a saucepan over low heat and take it off the heat.
4. Whisk the unsweetened cocoa powder and the espresso into the melted butter until glossy.
5. Whisk the granulated sugar and the brown sugar into the warm cocoa mixture, then cool for 5 minutes.
6. Whisk in the eggs one at a time, then the vanilla and salt, beating until the batter is thick and shiny.
7. Fold in the flour just until no streaks remain.
8. Fold in the chocolate chips and half of the walnuts, then spread the batter in the pan.
9. Scatter the remaining half of the walnuts over the top and press them in lightly.
10. Bake 25 to 28 minutes, until a toothpick in the center comes out clean or with a few moist crumbs but no wet batter.
11. Cool in the pan on a rack for at least 45 minutes, then lift out and cut into 12 bars.