Preheat the oven to 180c. Line a 7x7-inch baking tray with parchment paper.

Add the coffee powder to the milk and mix well. Keep aside.

In a large bowl combine melted butter, oil, and both sugars and mix for 2 mins.

Add eggs, salt, and vanilla essence and whisk for a few minutes until the mixture is evenly combined and light in colour.

Sift in Maida and cocoa powder. Fold in dry ingredients into the wet mixture until just combined, avoiding over-mixing. Add the coffee mixture and give a good mix.

Fold in half of the dark chocolate chunks into the batter.

Pour the batter into the prepared pan, and tap twice to make the top smooth.
If making only chocolate - top with the remaining half of the chocolate chunks
If adding dry fruits - top with almond slices and walnut chunks

Bake for 20 minutes until the Center of the brownie no longer jiggles. If required bake another 2/3 minutes.

Remove from the oven and allow to cool to room temperature before removing from the mould. I generally leave it overnight before consuming it.

Now enjoy the treat.