Melt 2 oz of good quality Plain Chocolate with 3 oz of unsalted butter in a bowl over a pan of boiling water and allow to cool. While cooling grease and line baking tin; measure out 6 oz of caster sugar (I use vanilla sugar); 2 oz of chopped walnuts (I prefer to break them up rather than ending up with tiny pieces if you chop them, they are of course optional); whisk 2 eggs; and in a separate bowl measure out 3 oz of plain flour and 1/2 teaspoon of Baking Powder. When chocolate has cooled but isn’t cold beat in the eggs and add the sugar and nuts then sieve and fold in the flour pour into tin and bake for 25-30 mins in a moderate oven. Remember it is brownies you are making you want them to be cooked but still a little sticky when bitten into. Cool in the tin, although they are rather tasty while still warm.
I like to cut it into small squares so I don’t feel guilty about having more than one piece.