200 g all purpose flour
400 g sugar
500 g dark chocolate
400 g butter
6 medium eggs
3 drops of vanilla extract
50 g almonds
50 g walnut
100 g cocoa powder
2 teaspoon baking powder
Put the chocolate and butter in a large bowl and allow to melt by using heat. As soon as the chocolate and the butter melts.
Stir it thoroughly until it mixes well. Add the eggs one at a time, followed by the drops of vanilla and caster sugar, and mix until it becomes nice and smooth.
Mix the cocoa powder, all purpose flour and baking powder in a bowl and stir in the ground walnut and almonds and then fold in the dry ingredients.
Use a die or anything to line a rectangular tin, roughly 28 x 18cm. Pour in the mixture and place in an oven preheated to 180°C/Gas.
Bake for 30–35 minutes, until just firm to the touch.
Serve brownie with vanilla icecream to increase the flavour.