Ingredients for 24 small portions
5 ounces (140 grs) of semi sweet chocolate (I used Ghirardelli premium baking bar)
10 Tbs. of unsalted butter
4 eggs
1 1/3 cup of super fine sugar
1 1/3 cup of all purpose flour
4 Tbs. of sweet ground chocolate and cocoa (I used Ghirardelli premium baking cocoa)
1 1/3 cup of chopped walnuts
Have all the ingredients at room temperature. Preheat the oven to 350°F. Grease and flour a 6 by 9 inch baking mold, at least one inch deep. In a sauce pan over medium heat, melt the butter and the chocolate. In a bowl, beat the eggs with an electric mixer on a medium speed for 1 minute. Add the sugar and beat for 1 more minute. Reduce the speed, add the flour and the grounded chocolate and mix well, 1 more minute. Add the melted butter and chocolate and mix well. With a spatula, fold the walnuts. Pour the batter in the baking mold and bake for 20 minutes. Transfer the mold to a wire rack until it is completely cold. Cut into squares.
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