Chopped chocolate, put it in a micro-proof bowl and melt it by using a double boiler or in the microwave. Once chocolate gets little melted then put butter and melt both till you get a smooth consistency.
Do not put chocolate and butter at one time, once chocolate little melted then add butter, don’t heat the butter too much otherwise taste will have gone.
In another bowl mix all the dry ingredients: all purpose flour, baking powder, sugar and mix it well.
Now put all the dry ingredients into melted chocolate and mix it well.
Add milk, vanilla essence, chopped nuts and mix it well till the batter becomes smooth.
Now take 10 by 10-inch square tin and grease it with oil.
Line the parchment paper and grease it again with oil.
Now pour the brownie mixture into the greased tin and tap a little so that it gets evenly spread and air bubbles get removed or you can level it with a spatula.
Pre-heat oven at 180 degrees for 8 minutes, once oven gets heated place the tin of brownie on middle rack and bake on lower rod at 180 degrees for 30 minutes or till it’s done.
Take out the tin from the oven and let it come at room temperature, do not remove cake from the tin as it is very soft and might get a break due to melted chocolate used in making a brownie.
Once comes at room temperature, keep it in a fridge for 15-20 minutes.
Once settle down, cut into pieces.
While serving, microwave for 5-10 seconds as chocolate gets melt and cake gets soft.
Serve Brownie with ice-cream or any frosting of your choice
You can use ½ butter and ½ margarine. Margarine gives the solid effect and makes the brownie tight. I have used non-roasted walnuts but if you want can use roasted also