Combine Cocoa Powder, Oil and Caster Sugar and whisk them until you obtain a shiny gritty Wet mixture.
Whisk together dry ingredients - Flour, Baking Powder,Coffee Powder and Salt.
To the Wet mixture, add one egg at a time, whisking continuously , followed by the addition of vanilla extract.
Add the Dry ingredients to the Wet Ingredients and combine well. Do not over beat.
Cling film the dough with the bowl and refrigerate overnight. Place Icing Sugar in a wide bowl.
Preheat the oven to 180°C and line two baking sheets with parchment paper.
Use a tsp to get small clumps of dough, make a quick ball in between your palm and roll them in the icing sugar bowl nicely.
Place the dough balls onto the baking sheet spaced out well.
Repeat this process for the rest of the dough.
Bake in the Preheated Oven for 10 -12 minutes, until the top is just firm to touch. Allow the cookies to cool down before shifting them onto the wired rack.
Soft Devil Chocolate Brownies cladded with Icing Sugar is all ready for the holidays ahead.
Notes
Store them in the air tight container and they stay fresh for a week.