Preheat oven at 200°c for 15-20 mins. Prepare the baking pan by greasing it with oil and place the butter/parchment paper. Sprinkle maida.

Prepare a double boiler. Melt in butter. Then add chocolate chunks or chips. Melt and make a smooth paste. You can use microwave for this step but with 15 seconds interval and then mix otherwise the chocolate will burn out resulting in bad taste and lumps

In a bowl, sieve maida, sugar, cocoa powder, baking powder and baking soda and mix.
Tip:
- SIEVE the dry ingredients to avoid lumping

Once the melted butter and chocolate cools down, add egg yolks, whites, dissolved coffee and salt. Mix well.
Tip:
- Adding coffee doesn't make the brownies taste like coffee. It enhances the taste of chocolate.
- using butter gives the brownies divine taste and smell.

Mix dry ingredients with wet ingredients.
Fold the batter until there are no lumps.
Tip: overfolding and delaying after mixing wet with dry causes sinking of the brownie.

Pour the batter into baking pan, add some extra chocolate, walnuts or oreos if you like and toss it in the oven at 200° for 10 minutes then 180° for another 25 minutes.
Tip:
-Overbaking causes drying of the brownie
- Opening oven again and again causes sinking.

After taking out from the oven, let it cool down before cutting.
Tip:
- use a hot knife to cut perfectly
- brownie will break if you don't let it cool down to room temperature.

LOOOK AT THE CRACKLED TOP AND FUDGY CORE 😍