I hope you like them as much as we do...
Ingredients
Vegetable-oil cooking spray
¾ cup chopped walnuts
1 cup cake flour, or ¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon kosher salt
¾ teaspoon baking powder
1½ tablespoons finely ground espresso beans
3 ounces unsweetened chocolate, finely chopped
¾ cup (1½ sticks) unsalted butter at room temperature
1½ cups sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees. Spray an 8-by-8-inch baking dish with cooking spray. Line the pan with aluminum foil, then spray the foil with cooking spray.
Spread the walnuts on a rimmed baking sheet and toast in the oven until lightly browned, about six to eight minutes. Set aside to cool.
Meanwhile, sift together the flour, cocoa powder, salt and baking powder in a small bowl. Stir in the ground espresso and set aside.
Fill a medium saucepan one-third full with water and bring to a simmer. Place the chocolate and butter in a large heat-proof bowl and set over the simmering water. Turn the heat to low. Melt the chocolate and butter, stirring frequently, until completely smooth. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in the flour mixture just until the flour is absorbed. Stir in the nuts.
Pour the batter evenly into the pan. Bake until a crust forms on top and the center is still somewhat gooey, but not Baywatch jiggly, about 30 to 35 minutes. Cool in the pan set on a rack. Refrigerate two hours. Cut into 1-inch squares to serve.
