These brownies are cake-like, fudgy and very rich.
Preheat oven to 350 degrees.
Butter and flour a 9 x 13 baking pan.
Melt together the butter, 2 cups chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Remove bowl from water and allow to cool slightly.
In a large bowl, stir together the eggs, vanilla, and sugar.
Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, stir together 1 cup of gluten-free flour, baking powder, and salt.
Add the flour mixture to the cooled chocolate mixture.
Toss the walnuts and 6 ounces of chocolate chips in a medium bowl with 1/8 cup of gluten-free flour, then add them to the chocolate batter.
Spread the chocolate batter in the prepared baking pan.
Bake for 30 - 35 minutes, until a wooden pick comes out clean. Do not over bake.
Allow to cool completely, refrigerate, and cut into squares.
Refrigerating the brownies, brings out the flavor.
Recipe slightly adapted from Ina Garten's Outrageous Brownies