- 1.5 c coffee
- 2/3 c cocoa
- 1/3 c brown sugar
- 1 c sugar (or 1/2 c Spenda Blend)
- 6 tbsp butter
- 2 ounces chocolate, by weight
- 3/4 c flour
- 2 tsp baking powder
- 1 tbsp vanilla extract
- 1/3 c milk
- 1/4 tsp salt
- 1 yolk (or 1/4 c egg substitute)
- Preheat oven to 325° F. Prepare/grease square baking dish.
- Mix half reserved cocoa with brown sugar and half of the white sugars for topping and set aside.
- Sift flour and baking soda together.
- In a double-boiler (or metal bowl over a slightly simmering saucepan of water) melt the chocolate, whisking in the butter and remaining cocoa.
- In the bowl of a stand mixer with a whisk attachment, combine remaining sugar, vanilla, milk, egg, and salt, and introduce the melted chocolate mixture. Mix in flour until moistened on low speed.
- Pour batter into prepared pan, sprinkle to cover with cocoa sugar mixture, and carefully pour coffee over. Bake for 45 minutes or until mixture puffs and bubbles. Take out and let cool.
Recipe adapted from Baking Illustrated.