Preheat oven to 350° and prepare a 9”x13” pan. Line the pan with aluminum foil.
Drape the edges of the aluminum foil over the edges of the pan for easy removal.
Spray foil with pan release or butter and flour.
In a large bowl, melt the butter in a microwave. Add sugar to melted butter and stir until fully incorporated.
Stir in cocoa, salt, baking powder, and vanilla extract. Stir until incorporated.
Add eggs, one at a time to the cocoa mixture. Stir until incorporated and smooth. Add water and stir until incorporated.
Add flour and stir to incorporate.
Dust nuts and chocolate chips with a light coat of flour, then add to mixture.
Pour into prepared pan and bake for 30-33 minutes.

Be sure to use a quality Dutch-processed cocoa. The better quality cocoa, the better tasting the brownie.
I prefer walnuts, but pecans are delicious in this brownie too.
Toast nuts before adding to the batter for a more flavorful nut.
Lightly dust the chocolate chips and walnuts with flour to prevent them from dropping to the bottom while baking.
Use any type of chocolate chips you like, milk chocolate, semi-sweet, mini chips or regular size chips…does not matter.
To check for doneness, insert the toothpick into the middle. The toothpick should come out clean or with just a crumb or two. Feel the edges and center of the brownies, if both feel set, it’s time to take them out of the oven.
Allow the brownies to cool before cutting.
Brownies freeze well.

Keywords: brownie, cake brownie, easy brownie recipe