Adapted from a mid-20th century recipe, I’ve added coffee and good quality chocolate to give this the oomph that modern day chocolate lovers are seeking. Just mix and bake, it’s quite simple and forgiving.
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Adapted from a mid-20th century recipe, I’ve added coffee and good quality chocolate to give this the oomph that modern day chocolate lovers are seeking. Just mix and bake, it’s quite simple and forgiving.
1/4 tsp salt
3/4 cup hot water
3/4 cup sugar
Whipped cream (optional)
6 tbsp cocoa
1/2 cup milk
2 tbsp butter, melted
2 oz bittersweet or semisweet chocolate, chopped
1 cup all-purpose flour
1 cup brown sugar
2 tsp baking powder
1 cup strong, hot coffee
Preheat oven to 350 F. Sift flour, baking powder, salt, sugar and 2 tablespoons of the cocoa into a mixing bowl. Stir in the milk and melted butter. Spread the batter in a 9 x 9-inch pan. Sprinkle the chocolate over the batter, followed with a mixture of the brown sugar and the remaining 4 tablespoons of cocoa. Pour hot water and coffee over the entire batter. Bake for 40 to 45 minutes-pudding should be soft and fudge-like on the bottom and brownie like on the surface. Serve warm with whipped cream, if you like.
1/4 tsp salt
3/4 cup hot water
3/4 cup sugar
Whipped cream (optional)
6 tbsp cocoa
1/2 cup milk
2 tbsp butter, melted
2 oz bittersweet or semisweet chocolate, chopped
1 cup all-purpose flour
1 cup brown sugar
2 tsp baking powder
1 cup strong, hot coffee
Preheat oven to 350 F. Sift flour, baking powder, salt, sugar and 2 tablespoons of the cocoa into a mixing bowl. Stir in the milk and melted butter. Spread the batter in a 9 x 9-inch pan. Sprinkle the chocolate over the batter, followed with a mixture of the brown sugar and the remaining 4 tablespoons of cocoa. Pour hot water and coffee over the entire batter. Bake for 40 to 45 minutes-pudding should be soft and fudge-like on the bottom and brownie like on the surface. Serve warm with whipped cream, if you like.