Double-chocolate Walnut Brownie

This blog post was supposed to be about whoopie pies, but due to the unexpected disappearance of the butter milk, brownies came to the rescue today, 39 days (1 month and 8 days) after the National Brownie Day.

Yes, National Brownie Day exists, it is celebrated on December 8th of every year, and was "introduced in the United States at the end of the nineteenth century and popularized in both the U.S. and Canada during the first half of the twentieth century" (source). 

(On a side note, today - January the 15th - is National Strawberry Ice Cream Day in the States.)

 Back to the brownies. My double-chocolate walnut brownies. Recipe makes ~16 squares (10 in square baking pan).

Preheat oven at 350F. 

In a large bowl, over the stove top melt together:

- 1/3 cup (unsweetened, organic) chocolate chips

- 1/2 cup butter

When melted completely, add and mix well:

- 2 whole eggs

- 1/2 cup agave syrup

- pure vanilla extract

- 2 tbsp cocoa powder

- 1 cup whole wheat flour

- 1 tsp baking powder

Fold into the mixture:

- 1/2 cup chocolate chips

-  1/2 chopped walnuts

Pour the batter and spread evenly into a 10-in parchment paper lined baking pan and bake for 25-30 minutes (or until brownie begins to pull away from the edges of the pan). 

Cool completely before cutting. Oh well... I personally never follow this rule when I bake with chocolate chips - purely decadent, the melted chocolate chips trapped inside the hot brownie...mmmm.... Anyway, back to reality, cut in 16 pieces and enjoy as is, or topped with melted chocolate (which would make it triple-chocolate walnut brownie), shredded coconut, chocolate ganache, and so on.