Eggless Brownie In Microwave

INGREDIENTS
1 cup of all-purpose flour or maida
½ cup of cocoa powder
¾ cup + 2 tbsp of powdered sugar (measure after powdering)
1 tsp of baking soda (soda bi carb)
A pinch of salt
⅓ cup of oil (I used vegetable oil)
1 cup of milk
1 tsp of vinegar
½ tsp of instant coffee powder
½ tsp of vanilla extract
A fistful of walnuts, chopped

INSTRUCTIONS

1. Pre-heat oven to 350F / 180C.
2. Mix the milk at room temperature with the vinegar and set aside (Side-note: if a recipe calls for buttermilk and you don't have any in hand, this milk + vinegar mixture acts as a great substitute for buttermilk)
3. In a bowl, sift together the flour, soda, cocoa powder, coffee powder, and salt. Mix the powdered sugar with this and stir well to combine
4. Mix the oil and vanilla to the milk + vinegar mixture that's been set aside
5. Now add the wet ingredients to the dry ingredients and gently fold to combine until there are no more streaks of flour left
6. Transfer the batter to a greased 8x8 pan and add chopped walnuts on top
7. Bake for 25-30 mins until a skewer inserted into the brownie comes out with crumbs
8. Let the baked brownies sit in the pan and cool completely before you cut into squares
9. Keeps well for up to 2 days outside or 4 days refrigerated