Recipe excerpt from:
Better Than Grandma’s – Comfort Desserts We Grew Up Loving
by Justin Ellen
Batter
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) granulated white sugar
- ¼ cup (50 g) packed light brown sugar
- ¼ cup (25 g) Dutch-process cocoa, sifted
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (120 g) whole milk
- ⅓ cup (75 g) salted butter, melted
- 1 tablespoon neutral oil
- 1 tablespoon vanilla extract
Chocolate Topping
- ½ cup (100 g) granulated white sugar
- ½ cup (100 g) packed light brown sugar
- ¼ cup (25 g) Dutch-process cocoa, sifted
- ¼ teaspoon kosher salt
- ½ cup (85 g) semisweet chocolate chips
“Sauce”
- 1¼ cups (300 g) hot water
- 1 teaspoon instant espresso powder, optional
Vanilla Ice Cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8- or 9×9-inch baking dish.
- Make the batter: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa, baking powder, and salt. Add the milk, melted butter, oil, and vanilla, and mix until smooth. The batter will be thick, like brownie batter. Spread evenly in the prepared baking dish.
- Add the topping: In a separate bowl, combine the granulated sugar, brown sugar, cocoa, and salt. Sprinkle evenly over the batter. Scatter the chocolate chips over the top. Do not mix.
- Add the “sauce” and bake: Pour the hot water into a small bowl. If using, stir in the espresso powder until dissolved. Slowly and evenly pour the hot water over the entire dish. Do not stir, do not mix, do not touch it. Trust the process. Bake for 35 to 40 minutes, until the edges are set, the top is cracked, and the center still has a slight jiggle. Do not overbake; the saucy layer underneath is the whole point.
- Finish and serve: Let cool for 10 minutes, then serve warm, scooped straight from the dish. A scoop of vanilla ice cream on top is mandatory. Store covered at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat before serving.