The second brownie attempt was almost successful – the texture and size matches the Glen-Mor Restaurant’s version, unlike the first version (Brownies I ^[1]) – but I forgot to add the walnuts. There will be one final brownie baking to prove we nailed the Glen-Mor brownies, but the ingredients and quantities should not need to change.

Servings: 36

Fresh
3/4 cup (1-1/2 stick) butter
3 eggs

Pantry
1-1/2 cup granulated sugar
3/4 cup plus 2 Tbsp. unsweetened cocoa powder
1/2 tsp. salt
1-1/2 tsp. vanilla extract
3/4 cup all-purpose flour
1/2 tsp. baking powder
2/3 cup chopped walnuts

Melt butter and chocolate
Preheat oven to 325 degrees-F. Use a double boiler to melt butter over water at a low simmer. Add cocoa powder, sugar, and salt, and stir until well combined. Remove from heat.

Add wet ingredients
Add vanilla extract and eggs to the chocolate mixture, mixing well between each egg.

Add dry ingredients
In a small bowl mix flour and baking powder. Add dry ingredients to the brownie batter and stir until well combined. Continue to beat batter for an additional minute. Add walnuts and stir until distributed.

Bake
Line a 8-inch square metal baking pan with parchment paper. Pour batter into prepared pan and smooth until evenly spread. Bake for 35 to 40 minutes and check doneness with a toothpick: inserted in the middle of the brownie pan a toothpick should come back clean if done.

Cool and serve
Let brownies cool completely in the pan. Remove brownies from the pan and peel off parchment. Slice into squares and serve.