Ingredients
1 cup all-purpose flour
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup melted butter (or oil)
1 tsp vanilla extract
1/2 cup brown sugar, packed
1/4 cup unsweetened cocoa powder
1 1/4 cups hot water
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and salt.
- Add milk, melted butter, and vanilla extract. Stir until smooth and well combined.
- Pour batter into the prepared baking dish and spread evenly.
- In a separate bowl, mix brown sugar and cocoa powder. Sprinkle evenly over the batter.
- Gently pour hot water over the back of a spoon onto the surface of the batter without stirring.
- Bake for 35 to 40 minutes, until the top is set and puffed with cracks. The bottom will remain gooey.
- Let the cake rest for 10 to 15 minutes to allow the fudge sauce to thicken slightly.
- Spoon into bowls while warm and drizzle with the sauce from the bottom. Serve with vanilla ice cream or whipped cream if desired.
Notes
- For a mocha twist, add 1 tsp instant espresso powder to the dry ingredients.
- Sprinkle chopped walnuts or pecans on top for a nutty version.
- For a mint flavor, stir in 1/2 tsp peppermint extract.
- Use a 1:1 gluten-free flour blend to make it gluten-free.
- Store in the fridge for up to 4 days; reheat with a splash of milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
