Next take a sieve and sieve down, refined flour, salt, baking powder, coffee and cocoa powder. Mix all well gently in a single direction till you get a smooth brownie batter.
If required add little milk and mix.

Addition of milk depends upon the consistency of curd used and also the quality of refined flour.
Just remember that brownie cake batter must not become runny.

While preparing brownie cake batter side by side preheat the oven at 180 degrees for 10 minutes.

Prior to making the batter, keep the baking mould ready. Brush butter or oil evenly in the mould. You can even place a butter paper so that your brownie gets de-moulded easily.

If you want to add any nuts/ choco chips, then while you are mixing the dry ingredients, add at that time so that the nuts / choco chips get coated with the flour and doesn't sink down. If you add later, due to heaviness they'll sink to the bottom.

Now place the mould for baking at 180 degrees for 25 minutes with both heating rods on. Check by poking after 20 minutes, if still not baked, bake for some more time.

As it gets baked, take out of the oven and keep it for cooling. Do not disturb before that. As brownie cake cools, it easily gets de-moulded.

I had a small glass bowl for baking if you have a larger cake tin preferably square, then use that so that brownie cake comes out baked flat. Never overfill your cake tin/ mould.

I have garnished it with powdered sugar and also a mixture of powdered sugar and coffee, as chocolate and coffee give an awesome combination. Put some more choco chips on top.

Preferably cut it into rectangles and serve warm with vanilla ice cream and cold coffee..
You will enjoy this not a cake yet a brownie cake...

Don't worry if your brownie cake doesn't rise. It will rise and then flatten.