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Put your cake tin on a piece of baking parchment or grease proof paper and draw round and cut out the shape.
Grease the tin. Lay the paper inside and grease the top of it. Turn the oven to 350°F, 180°c, 4GM
Put the margarine into a small pan and melt it over a low heat. Pour it into a large mixing bowl, then add the sugar and vanilla essence.
Break the eggs into a small bowl and beat them. Add them to the large bowl a little at a time. Beat them in well.
Sift the flour into the bowl and add the baking powder and the cocoa powder. Stir everything together so that it’s mixed well.
Put the nuts onto a chopping board and cut them into small pieces. Add them to the mixture and stir it well again.
Pour the mixture into the cake tin and smooth the top with the back of a spoon. Bake it for about 40mins.
The brownies are ready when they have risen and formed a crust on top. They should still be soft in the middle.
Leave the brownies in the tin for 5mins. And then cut them into 15 squares. Leave them on a wire rack to cool.