Instructions

• Preheat oven to 350°F (175°C). Lightly oil the sides and bottom of an 8x8-inch square baking pan (use a glass pan if available).
• In a medium saucepan, melt 1/2 cup pure butter (or 1/2 cup coconut oil if using) over low heat.
• Add 1 cup coconut sugar to the melted butter and stir until mostly dissolved and the mixture is smooth, about 1–2 minutes.
• Remove the pan from heat and stir in 1/2 cup cocoa powder until just combined.
• Let the mixture cool for 1–2 minutes so it is warm but not hot. Stir in 1 1/2 teaspoons pure vanilla extract.
• Add 2 large eggs (lightly whipped), one at a time, stirring briskly after each addition until fully incorporated.
• Add 1/2 cup white whole-wheat flour and 1/4 teaspoon kosher or sea salt. Stir gently until the flour is no longer visible and the batter is just combined—do not overmix.
• Fold in 1 cup chocolate chips and 1/2 cup walnut pieces (optional) until evenly distributed.
• Pour the batter into the prepared 8x8 pan and spread it evenly. If desired, sprinkle a few extra walnut pieces on top.
• Bake for 25 minutes, or until the edges are set and the center is still slightly soft.
• Remove from oven and cool in the pan on the counter for at least 1 hour before cutting and serving.