Ahh for a long time I have been wanting to post the recipe for the best brownies that I ever had and surprisingly the easiest to make 
Just to be a good academic, I will acknowledge the source of this recipe and that is my friend Sara Gowdet.
And here it goes:
Ingredients (make sure you strictly follow the ingredients):
- 4 oz butter (110 g)
- 2 oz American unsweetened chocolate (available at specialized food shops) or plain dessert chocolate(50 g) (my advice is green and blacks organiz chocolate that is 85% dark)
- 2 eggs, beaten
- 8 oz granulated sugar (225 g)
- 2 oz plain flour (50 g), sifted
- 1 teaspoon baking powder
- teaspoon salt
- 4 oz chopped nuts (110 g) – these can be walnuts, almonds, hazelnuts or Brazils or a mixture
Recipe:
Pre-heat the oven to gas mark 4, 350°F (180°C).
A baking tin measuring 7×11 inches (18 x 28 cm), well-greased and lined with greaseproof paper. Bring the paper up a good 2 inches (5 cm) above the rim of the tin.
First of all melt the butter and the chocolate (broken up into small. pieces) together in the top of a double saucepan (or else place in a basin fitted over simmering water on a very low heat). Away from the heat. stir all the other ingredients into the butter and chocolate mixture” thoroughly, then spread all this in the lined tin.
Bake in the oven for 30 minutes (it takes more around 40 minutes with me), until the mixture shows signs :c shrinking away from the side of the tin, and the centre feels springy. A knife inserted in the centre should come out cleanly (but don’t overcook* – it will firm up as it cools). Then leave the mixture in the tin to cool for 10 minutes before dividing into approximately fifteen squares and transferring them to a wire rack to finish cooling.
ENJOY 
