Drop Dead Brownies

Grease a 9-inch square pan thoroughly with butter and Cuisine Perel's Toasted Walnut oil.

Preheat the oven to 350°F. If your oven tends to run hot, adjust the temperature down to 325°F to prevent burnt edges and overly gooey centers.

Prepare the Trader Joe's Truffle Baking Mix according to the package directions, incorporating the following specific modifications:

Instead of the butter specified on the box, use 2 ounces of room temperature butter (ensure it's not melted) and 2 ounces of Cuisine Perel's Toasted Walnut Oil.

Use only 1 large fresh egg instead of the 2 eggs typically called for on the box, to prevent a cake-like batter.

Add 1 1/2 teaspoons of pure bourbon vanilla extract to the batter.

Stir in 1 tablespoon of Valhrona powdered chocolate into the batter, reserving the remaining 1 tablespoon for a later step.

Fold in as many whole fresh walnuts as you possibly can into the batter. Do not cut the nuts into tiny pieces as this will ruin the consistency. (Optional: You may also add 1/2 cup of dried Montmartre cherries or another favorite addition if desired).

Press the chocolate batter firmly into the prepared 9-inch square pan, ensuring it forms a dense foundation with the walnuts.

Bake for 25-36 minutes, actively monitoring the baking process. Rely on your nose to signal the precise moment the brownies are done, as this recipe requires constant kitchen presence (no timers).

Check the brownies halfway through baking. If the edges begin to dry out, prepare a tin foil skirt and wrap it around the pan's edges to protect them.

During the last five minutes of the baking cycle, lightly sift the reserved 1 tablespoon of Valhrona powdered chocolate over the top of the brownies.

Remove the brownies from the oven and let them cool for approximately twenty minutes before cutting them into squares.

Once fully cooled, carefully extract the brownie squares from the pan.

Serve with a cold glass of milk and enjoy!