8-9 oz. Mexican chocolate or semi-sweet chocolate (225gr-250gr)
2 oz. walnuts or pecans (optional) (56gr)
Heat oven to 350°F (176C°) Spray a 9”x 9” (23cm x 23cm) baking pan with cooking spray, and set aside.
Sift together the flour and cocoa powder into a bowl, and set aside.
Using an electric mixer, in a separate bowl, cream together the sugar and butter. Add the eggs and vanilla extract, and continue to mix over medium speed for about 3 minutes.
In a separate microwavable bowl, add the water and Mexican chocolate. Heat in the microwave on medium power until the chocolate is just melted, and not bubbling, about 2 minutes. If not completely melted, remove the bowl from the microwave, stir, and return to the microwave for 20-30 seconds.
Using a spoon, fold the warm chocolate into the butter batter, and then fold in the sifted flour. Add the nuts, if desired. Do not overmix, but combine well. Pour the brownie batter into the prepared pan.
Bake for 35-45 minutes*, checking with a toothpick for doneness. Remove from oven, and allow to cool completely before cutting into squares.
*Increase your baking time to 50-60 minutes for a less fudgey, more cakey brownie.