- 1 C all-purpose flour
- 2/3 C unsweetened cocoa powder
- 1/2 tsp baking powder
- 3/4 tsp salt
- 2 eggs
- 1 C granulated sugar
- 3/4 C whole milk
- 1/4 C butter, melted
- 2 tsp pure vanilla extract
- 3/4 C firmly packed light brown sugar
- 1 1/2 C boiling water
In a large bowl, combine flour, 1/3 cup cocoa, baking powder, and salt. In a medium bowl, beat eggs with granulated sugar, milk, butter, and vanilla; add to flour mixture. Stir batter until just combined. Spread batter evenly into an 8-cup, shallow baking dish. Set aside.
In a medium bowl, beat remaining 1/3 cup cocoa powder, brown sugar, and boiling water. Pour liquid evenly over batter; do not stir or mix. Bake 30 to 35 minutes, until the sides begin to pull away a little from the pan. The middle will still be soupy—that’s the sauce. Cool 10 minutes, and then scoop out part of the cake-like edge and the saucy middle onto plates. Serve warm with vanilla ice cream or unsweetened whipped cream. Serves 8.
Photo by: Kristy Flowers Williams