These chocolate walnut brownies have the right balance between being fudgy and cakey. They have the perfect crackle on top and the sprinkle of sea salt enhances the chocolatey flavour!
Preheat oven to 350 F. Line a 9 x 13-inch square baking dish with parchment paper and set aside.
In a saucepan, melt the butter and chocolate together over medium-low heat, until the butter and chocolate are melted. Remove from heat and pour into a medium-sized bowl. Whisk in the sugars.
Add one egg at a time, whisking for 1 minute after each addition. Stir in the vanilla, coffee, chocolate and almond extract. Add in the cinnamon and chili powder. Sift the flour, cocoa powder, and baking powder. Fold the ingredients until just mixed. Add in the walnuts and mix. Pour batter into prepared dish and bake for 25 - 30 minutes, or until the center comes out almost clean. A few crumbs should stick to the toothpick.
Remove and let cool in the dish for 10 minutes. Lift the brownies by the sides of the parchment paper and let rest on a wire rack until completely cool. Sprinkle the tops with sea salt. Slice and serve.
I absolutely hate using my kitchen scale and measuring ingredients by the gram - it really kills me. However, I really encourage you to measure out the chocolate by the gram measurement. This accuracy leads to a denser fudgier brownie as opposed to just eye-balling the measurements. Trust me, I am all for eye-baling things... but the real secret is to get the perfect gram measurement. Trust me it is worth it!