Rich Chocolate Brownies

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper for easy removal.

Combine unsweetened baking chocolate and margarine in a heatproof bowl. Place over a pot of simmering water (double boiler method) and stir frequently until completely melted and smooth.

Remove the bowl from heat and let cool for 2 minutes. Stir in the baking sugar until well combined.

Add the eggs one at a time to the chocolate mixture, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined; do not overmix.

Fold in the coarsely chopped walnuts until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan and spread evenly. Tap the pan gently on the counter to release any air bubbles.

Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake; the brownies should be fudgy.

Remove from the oven and let the brownies cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before cutting into squares.