Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper.
In a microwave safe bowl, melt chopped dark chocolate and vegan butter on 50% power for about 2 minutes. Stir to completely melt into a smooth chocolate. Set aside to cool while you gather the remaining ingredients.
4 ounces Dark Chocolate, ½ Cup Vegan Butter
Pour the melted chocolate into a large bowl. Add white and brown sugar. Whisk together until combined.
¾ Cup Light Brown Sugar, ¾ Cup Sugar
Add the eggs and vanilla to the chocolate mixture. Whisk vigorously for 1 minute. It will seem like a lot of whisking, but this step is crucial to get the shiny top on the finished brownies.
3 Eggs, 1 teaspoon Vanilla
Add the flour, cocoa powder and salt to the chocolate mixture. Fold together with a spatula until all of the dry ingredients are incorporated.
¾ C + [adjustable]2[/adjustable] tablespoon Gluten Free 1-to-1 Flour Blend, ¼ Cup Cocoa Powder, ½ teaspoon Salt
Add most of the chocolate chips and walnuts to the batter. Reserving a small amount to sprinkle on top of the brownies. Fold together until evenly mixed.
½ Cup Allergen Free Chocolate Chips, 1 Cup Walnuts
Spread the brownie batter into your prepared pan. Sprinkle the remaining chocolate chips and nuts on top.
Bake in preheated oven for 25-28 minutes until a toothpick inserted in the middle comes out with just a few crumbs.
Remove from oven and cool completely before cutting, about 2 hours.
Store leftovers in an airtight container.