Eggless multigrain brownies

Ingredients

• Multigrain Flour - 1 cup (Pillsburry brand)
• All purpose flour - 3 tablepsoons
• Water - 1/2 cup + 2 teaspoons
• Butter - 1/4 cup
• Cocoa powder - 5 tablepsoons
• Sugar - 1 cup
• Salt - 1/4 teaspoon
• Vanilla essence - 1/2 teaspoon
• Baking powder - 1 1/4 teaspoon

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Preparation

• Combine 3 tablespoons of all purpose flour with the water to form a smooth paste.
• Cook till it turns thick. Keep stirring so as not to form any lumps. Keep this aside to cool.
• Melt butter in a pan and stir in cocoa. Sift flour and baking powder.
• Beat sugar, salt and vanilla essence into the cooked maida mixture. Add butter-cocoa mixture too.
  
• Stir the wet mix to the dry ingredients. Batter consistency will be slightly thick, similar to muffins.
• Grease a 6 x 6 baking tin. Pour the mix and spread even the mix.
• Bake in a preheated oven at 180 C for 25 minutes. Cool and cut into squares.