Categories: Cake, Dessert

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups packed dark brown sugar, divided
• 6 tablespoons dutch process cocoa powder, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 3 tablespoons unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 2 tablespoons cocoa nibs (optional)
• 1 1/2 cups very hot brewed coffee
• whipped cream, slightly sweetened (or vanilla ice cream)

Directions

1. Position oven rack in the middle of the oven; preheat oven to 350°.

2. Butter an 8-inch square baking pan.

3. Whisk together the flour, 3/4 cup brown sugar, 2 tablespoons cocoa, the baking powder, and salt in a medium bowl; breaking up any large clumps of sugar with your hands.

4. Stir in the milk, butter, and vanilla with a wooden spoon just until blended; the batter will be very thick.

5. Transfer to the baking dish and smooth the top with a rubber spatula.

6. Stir together the remaining 1/2 cup brown sugar and 1/4 cup cocoa with a fork in a small bowl; breaking up any large clumps of sugar with your hands.

7. Stir in the nibs, if using; sprinkle the mixture evenly over the batter.

8. Pour the hot coffee evenly over the batter—do not stir.

9. Bake for 30-35 minutes, until the top layer is set and the dessert is beginning to pull away from the sides of the pan; the batter will have separated into cake and pudding layers.

10. Cool in the pan on a wire rack for at least 15 minutes.

11. Serve hot, warm, or at room temperature in small bowls, with whipped cream or ice cream, if desired.

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