A “magical” dessert that separates during baking into a rich and fudgy brownie on top of a silky chocolate pudding. Serve hot, before the pudding gets absorbed by the brownie!
Work Time: 20 minutes
Total Time: 50 minutes
2 teaspoons instant-coffee powder or granules
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsweetened cocoa
1/2 cup milk
4 tablespoons margarine or butter (1/2 stick), melted
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
vanilla ice cream (optional)
1. Preheat oven to 350 degrees F. In cup, dissolve instant coffee in 2 tablespoons hot tap water; set aside.
2. In medium bowl, combine flour, sugar, baking powder, salt, and 1/2 cup cocoa. In 2-cup glass measuring cup, combine milk, melted margarine or butter, vanilla, and dissolved instant coffee. With spoon, stir liquid mixture into dry mixture just until blended. Pour batter into ungreased 8″ by 8″ glass baking dish.
3. In small bowl, with spoon, combine brown sugar and remaining 1/4 cup cocoa; sprinkle over batter. Carefully pour 1 3/4 cups boiling water over brownie mixture in baking dish; do not stir.
4. Bake 30 minutes (dessert will separate into cake and pudding layers). Cool in pan on wire rack 10 minutes, then serve right away. Top with ice cream if you like.
Makes 8 servings. SHARE With Your Friends: