Jersey Milk and Black Butter Fudge Brownies with Walnut Topping

Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line with parchment paper leaving an overhang.

In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the butter (not the black butter) and chocolate together, stirring occasionally until smooth. Remove from heat and let cool slightly.

Stir in the black butter, granulated sugar, and brown sugar into the melted chocolate mixture until well combined.

Beat in the eggs one at a time, then stir in the Jersey milk and vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.

Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

In a small bowl, toss the chopped walnuts with 1 tablespoon of granulated sugar.

Pour the brownie batter into the prepared baking pan. Sprinkle the sugared walnuts evenly over the top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake for fudgy brownies.

Let the brownies cool completely in the pan before cutting into squares.