Ingredients

½             cup chopped walnuts

                nonstick cooking spray

¾             cup unsalted butter, cubed

4              ounces unsweetened chocolate, chopped

2              ounces bittersweet chocolate, chopped

3              large eggs

1              cup granulated sugar

½             cup packed light brown sugar

2              teaspoons espresso powder

2              teaspoons pure vanilla extract

¾             cup unbleached, all-purpose flour, plus more for dusting pan

¾             teaspoon salt

Instructions

1. Preheat the toaster oven to 400°F on the Bake setting with the rack in position A. Line the baking pan with aluminum foil. Spread the walnuts on the prepared pan and toast for 2 to 3 minutes, or until fragrant and lightly browned.  Cool to room temperature. Reduce oven temperature to 375°F.

2. Lightly coat a 9-inch baking pan with nonstick cooking spray; dust with a small amount of flour. Reserve.

3. Put the butter and chocolates into a heatproof bowl and place over a pot of simmering water. Once both are almost completely melted, set aside to cool to room temperature. Reserve.

4. Using a hand or stand mixer, beat eggs until lightened. Add the sugars and mix until light and thickened, about 1 to 2 minutes. Add espresso powder and vanilla; beat until well combined. Add flour and salt; mix until just incorporated. Gently fold in toasted walnuts.

5. Pour into prepared pan. Bake for about 35 minutes, or until edges are dry.

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