4 oz – organic unsalted butter
2 oz – Ghirardelli 60% Cocoa Bitter-sweet Chocolate Chips
4 oz – Ghirardelli Semi-sweet Chocolate Chips
1/2 cup – Light Brown Sugar, USA grade
2 ea – Organic Large Brown Eggs
1 ea – Organic Large Brown Egg, Yolk
1 teaspoon – 100% Pure Vanilla Extract
1/2 cup – Organic All-Purpose Flour
1/4 teaspoon – Baking Powder
1/4 teaspoon – salt
1 cup – Walnuts, chopped
Preheat oven to 350° F.
Grease an 8×8 inch baking pan with butter.
Melt the butter and both chocolates in a 2-quart saucepan over low heat, stirring frequently.
Remove from the heat and briskly stir in the sugar and brown sugar. The mixture will be grainy.
Briskly stir in the eggs and egg yolk, one at a time, and then the vanilla. Stir vigorously for about 1 minute.
Combine dry ingredients in a separate bowl. Stir the dry ingredients into the egg mixture, then fold in the walnuts.
Spread in the prepared baking pan.
Bake for 35-40 minutes or until a tester comes out with just a few crumbs. The edges should look firm and well-baked, and the center should be moist but not gooey.
Do NOT over bake. Insert a toothpick into the center of the brownie to test. When it comes out with moist crumbs clinging to it, it’s ready!
Immediately put in the refrigerator to cool. Chill for at least 1 hour before slicing. Brownies will be at their chewiest when completely cool. Store at room temperature for up to 5 days, well covered.