Prepare. Butter and flour a mini muffin pan.
Chopped chocolate and walnuts.
SECOND:
Melt it. Place the butter and chocolate into a double boiler over simmering water.
Stir and melt it together.
` When all melted set aside.
Preheat oven to 350°F.
THIRD:
Whisk and mix it. Add the flour, coco powder, baking powder, salt, in a small bowl.
Whisk it together.
Set aside.
FORTH:
Beat and add. Beat the eggs, sugar vanilla extract using hand mixer until pale in color, about 4-5 minutes.
Add the melted chocolate and beat it.
Add flower mixture and just blend it in.
Fold chopped chocolate and chopped walnuts with spatula.
BAKE THEM!
Scope and bake them. Scoop it with a spoon into the prepared mini muffin pan.
Just make each half full.
Bake them for 10 minutes.
Do not dry them out. Keep them moist.
Let them cool for 5 minutes in the pan before taking them out.
Cool them off on the rack.
TEATIME.
Enjoy with you favorite tea. Serve them for afternoon tea time or in the morning.
