These double chocolate brownies are full of delicious chocolate flavor thanks to the cocoa powder and melty chocolate chips. The crunchy walnuts on top pair perfectly with the chewy texture and crackly top of these fudgy brownies.
Preheat the oven to 350°F. Grease and parchment line an 8-inch square baking pan, and set it aside.
Whisk together butter, avocado oil, and sugar. Whisk well for 1-2 minutes. Add the eggs and vanilla, whisk for another 2 minutes, until light in color.
Whisk together the flour, cocoa powder, and salt in a small bowl. Carefully fold the dry ingredients into the egg butter mixture, until just combined. Fold in the chocolate chips.
Pour the batter into the prepared pan, and spread it out evenly. Sprinkle the top with the chopped walnuts. Bake for 20-25 minutes, or until just set. (Brownies will be soft and chocolaty with a crackled top.) Allow the brownies to cool before slicing.
Notes
Store these brownies at room temperature in an airtight container for up to 5 days. To lengthen their freshness, store the brownies in the refrigerator.