these thick fudge brownies are packed with walnuts, but made as a small batch version! this recipe makes eight brownie squares; just enough for sharing with your closest friends, or keeping for yourself. :)
Turn the oven to 350 degrees.
Melt butter in a small saucepan over medium-low heat. Remove from heat, and immediately whisk in cocoa and espresso until your batter is smooth and creamy.
Allow the batter to cool significantly; at least 7-8 minutes.
While the batter is cooling, focus on the dry ingredients. In a medium bowl, whisk together the flour, sugar, salt, and baking powder. Set aside.
Redirect your attention to the batter in the small saucepan. Crack in the egg, pour in the vanilla, then whisk until smooth and creamy. It may appear lumpy at first, but keep whisking until you achieve a creamy texture. Beat it like mad until you achieve a glossy, smooth batter.
Add half of the dry ingredients directly into the saucepan, and stir until combined. Add the remaining half and repeat. Add walnuts, and stir until just combined.
Line a 4" x 9" bread pan with parchment paper. Pour brownie batter onto the parchment paper, and spread evenly across bottom of the pan. Bake at 350 degrees for 18-20 minutes. Don't overbake though! :)
Allow to cool. Serve immediately, or keep in an airtight container for up to 2 days, or wrap in foil to last a day longer.
The batter is going to be thick and sticky. Pour it directly onto the parchment paper, and spread as best you can. It will maintain it's shape because of how thick it is, but you'll have to work it a little to spread it evenly at the bottom of the pan.