Brownies - The Best Kind of Study Break

So after tooling around with a paper, I decided to make some brownies for the hell of it. I didn't really feel like melting chocolate so I searched for a recipe and decided to use Alton Brown's for no specific reason except it was the first I found in a Google search that used cocoa powder. I added some ultra tasty chandler walnuts - a walnut that has zero bitterness and is much sweeter than regular walnuts - for some crunch. A perfect way to beat the books, at least for a moment.

Cocoa Brownies (With Walnuts!)
Recipe adapted from Alton Brown

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher saltPreheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
1 cup of crushed walnuts

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.