I love this recipe because it tastes decadent, but is inherently low-fat. It’s wonderful hot, served alongside ice cream, but it’s also delicious cold, served right from the fridge.
Recipe from Dinner at the Zoo.
- 3/4 cup all purpose flour (spoon and leveled)
- 3/4 cup granulated sugar (I use 1/2 cup)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup plus 1/4 cup unsweetened cocoa powder
- 1/2 cup milk (I use 1%)
- 3 tablespoons unsalted butter melted
- 1 1/2 teaspoons vanilla extract
- 1/2 cup firmly packed brown sugar
- 1 3/4 cups boiling water
- Preheat oven to 350-F. Grease a 9-inch square baking dish or round souffle dish.
- Combine flour, granulated sugar, baking powder, baking soda, salt and 1/3 cup cocoa in medium bowl. Add milk, butter and vanilla, stir until just blended. Spoon the batter into the prepared dish.
- Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over the batter. Pour boiling water over entire mixture; do not stir.
- Bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes.