Taken from Susan Hawkins for Tasty Kitchen
2 tsp baking powder
1/4 tsp salt
7 Tbsp cocoa powder, divided
1 1/4 C sugar, divided
1/2 C milk
1/3 C melted butter (5 1/3 Tbsp)
1 1/2 tsp vanilla
1/2 C light brown sugar, packed
1 1/2 C hot tap water
Preheat oven to 350 degrees.
Stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into a deep ungreased 8-inch baking dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 50 minutes or until the center is set.
Let stand for a few minutes and serve with homemade ice cream using the gooey sauce to spoon over all.
My Notes:
This was amazing hot out of the oven and again on day 2. I garnished it with fresh cherries on Day 1; the cherries weren't needed. It might also be good with sliced bananas or nuts added.
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