All-purpose Flour (Maida) - 1 1/2 cups (I use unbleached)
Cocoa Powder - 1/2 cup + dusting
Baking Powder - 3/4 teaspoon
Baking Soda - 1 1/2 teaspoon
Salt - 1 teaspoon
Thick Coffee Decoction - 3/4 cup
Whole Milk - 3/4 cup
Vegetable Oil - 1/3 cup
Vanilla Extract - 2 teaspoons
Brown Sugar - 1 1/2 cups
Bittersweet Chocolate Chips - 1/2 cup
- Preheat the oven to 425F/ (~160C).
- Grease a 9x9 inch cake tin. Dust the pan evenly with some cocoa powder. I used 8X8 inch tin, resulting in taller brownie pieces than the normal serving size.
- Sprinkle some cocoa powder on the chocolate chips to coat them evenly. Keep aside.
- Sift together maida, cocoa powder, baking powder, baking soda and salt, twice.
- In another bowl mix all the wet ingredient - coffee decoction, whole milk, vegetable oil and vanilla extract.
- Add brown sugar to the wet ingredients. Mix well.
- Add the sifted flour to the wet ingredients, mix using a spatula, until well combined.
- Add chocolate chips. Mix gently.
- Pour the batter to the prepared tin.
- Bake for about 35-40 minutes or until the skewer inserted in the centre comes out clean.
- Remove the tin from the oven, place on a wire rack and allow it cool down little bit.
- Cut into squares, serve warm topped with hot chocolate sauce or caramel sauce, topped with pounded peanuts. Add a dollop of vanilla ice cream, if required.
Note: You could add some chopped walnuts, pecans to the batter.