I didn't add walnuts to this recipe, but if you want to add some, refer to the directions below.
If you don't like margarine, use butter.
See the Hints for notes regarding the amount of sugar, margarine and flour.
Line the square cake tin with parchment paper.
Measure out all the ingredients.
Sift the flour, baking powder and cinnamon together.
Put margarine in a heatproof bowl and break in the chocolate bars. Melt in a microwave (1 minute at 600W). You can melt it in a double boiler or suspended over a pan of hot water.
Preheat the oven (170°C, for 25 minutes). Just add the rest of the ingredients to the bowl. First, add brown sugar and mix well.
Next add milk and mix well. It may look separated, but it's OK. It will smoothen out.
Add the beaten eggs in 2 to 3 batches, mixing well between additions.
Add the sifted dry ingredients in one go. Just a whisk to fold it in, scooping up from the bottom. Don't knead the batter.
Pour the batter into the lined cake tin, and bake in a 170°C oven for about 25 minutes.
If a skewer inserted in the middle comes out clean, it's done.
If adding walnuts, dry roast 80 g of walnuts in a 140°C oven for about 20 minutes. Chop and add at Step 6.
To give as a gift, make a box and wrap the brownies. I like to cut the brownies into sticks, wrap each piece, put in an airtight container, then refrigerate.
For Valentine's Day. You can make about 15 cups worth using this batter. Top with chocolate ganache, colored sprinkles, cream, etc.
For the walnut version in Step 9, to save effort, I put the walnuts on a baking sheet while preheating the oven at Step 3.
For Valentine's Day 2011, I made the brownies in cupcake cups and decorated them with heart shaped marshmallows and silver dragées. If you bake it in cupcake cups, 20 minutes of baking time should be fine.
I made brownies with cream cheese too. Please see Recipe ID: 1354747.
If 1/4 teaspoon of cinnamon is too strong for you, feel free to reduce.
A decorated version: Whipped cream, sliced almonds, heart shaped chocolate pieces, and a rabbit? bear? drawn on with a chocolate decorating pen.
Story Behind this Recipe
Our family's brownies have no walnuts. I started making this for my husband who doesn't like nuts. It turned out that everyone loved them, so I wrote down the recipe. I've added so many notes as I've made this repeatedly, in any case, please try it out.
You can use any sugar you like, but I recommend brown sugar. If you replace 1 of the chocolate bars with dark chocolate, the brownies will have a grown-up flavor. If the chocolate won't completely dissolve in Step 1, keep microwaving in 10 second increments while keeping an eye on it. If you leave the brownies overnight, they'll become moist and even more delicious. The recipe has quite a lot of sugar, so you can reduce it to taste. I usually use 75 g. Recently, I've been making this with 75g each of margarine and flour to make it just a bit healthier. Please try it out.