Chocolate Cappuccino Brownies

This is my most favourite recipe and I have made these brownies like a zillion times. Everytime I try to make a few changes so that one fine day they will be the best and most perfect brownies!!! This time, the changes I made have helped me cut the 2 minutes in the microwave that I needed to put my brownies after they were baked in the oven, as they used to be still wet in the middle. It seems I have finally hit upon the right notes, only to take it to a higher level herefrom.

Ingredients:

1 medium-large egg

1/4 tsp salt

1/4 capful vanilla essence

1 tsp coffee

1 1/2 tsp cinnamon powder

60 ml powdered sugar

200 gms dark cooking chocolate

2 capfuls refined oil

80 ml maida

1 1/2 tsp baking powder

Procedure:

1. sieve the maida and baking powder together, atleast thrice
2. beat the egg and sugar for 3-4 minutes till the mixture becomes fluffy
3. melt the chocolate either in the microwave or in a double boiler system
4. add all the flavours like cinnamon, salt, essence and coffee to the egg mixture
5. fold it in, in figures of 8 the molten chocolate and oil
6. add the maida mixture and fold in, in figures of 8
7. grease the baking dish or put butter paper in the dish and preheat for 10 minutes @ 180' C
8. bake for 35 minutes or till the cake is not wet in the middle @ 180' C

REMOVE AND EAT!!!

Suggestions for Serving:

make chocolate sauce by melting cooking chocolate, adding milk, sugar and little water. crumble the brownie in a glass and pour in the sauce. heat for 20-30 seconds in microwave. RELISH!!!