Part 4/8:
A slow melting process followed for the chocolate, utilizing a double-boiler technique. Once melted, it was combined with the creamed mixture after cooling slightly to avoid scrambling the eggs. After integrating the flour and walnuts, the delicious batter was poured into a baking pan and placed in the oven.
While the original baking time was listed as 15 minutes, a check at that mark revealed the insides were still runny. A few extra minutes were needed to achieve the desired consistency before transferring the completed brownies to a rack to cool.