Double Chocolate Walnut Brownies

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Double Chocolate Walnut Brownies

These brownies look horrible but it’s a blessing in disguise!
My whole family and lovely bunch of colleagues said this is the best
brownies that they’ve ever tasted and some wanted me to post this
recipe up asap.  I am just flabbergasted. The pictures don’t look too appetizing.
Am I right? Well, sometimes, we cannot judge the cake by its surface!
Thanks for Annie from Annielicious Food for the recipe.
Annie’s brownies are cakey and chewy.  Mine came out more of a fudgy brownies.
Haish, I wanted her kind of texture but don’t know why it came out differently.
Well, I think I need to bake this again to compare…if my family and
colleagues heard this, sure they will be jumping with joy.

200g Flour / 350g Caster Sugar / 80g Cocoa Powder /
2 Eggs / 1/2 tsp Baking Soda / 120g Semi Sweet Dark Chocolate Chips /
75g + 75g Butter (melted) / 70g Semi Sweet Dark Chocolate (melted) /
50g Chopped Walnut (lightly toasted) / 120ml Boiling Water /
1 tsp Vanilla Extract / Pinch of Salt (I omitted the salt)
In a bowl, combine cocoa powder, baking soda, 75g melted butter
and boiling water.
Stir until mixture thickens.
Add in caster sugar, eggs, melted chocolate and remaining 75g
melted butter.  Stir until mixture turned smooth.
Add in flour, vanilla extract and mix until well combined.
Add in 1/2 portion of chocolate chips and 1/2 portion of toasted walnuts.
And mix until well combined.
Pour the batter into a lined baking pan.
Sprinkle the balance of the chocolate chips and toasted walnuts
on top of the batter and bake at 180 degree celsius for 40 minutes
(depends on your oven).
(Notes from Annie : Bake until the brownies begin to pull away from
sides of pan.  Brownies are done when pick comes out with a few moist
crumbs still clinging.  It is okay for the pick to look moist, but if you see
wet batter, keep baking)
Once baked, cool completely in pan on wire rack.  Once brownies
completely cooled, cut into squares and serve.
Looks horrible but taste is super delicious.

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