Total Time
55mins
Prep 10 mins
Cook 45 mins

I have been making versions of this recipe for many years, but this is by far the best yet! It is from the America's Test Kitchen website with a couple of my own additions. The coffee really adds a wonderful twist. I just use what's left over in my pot. I recommend serving warm with vanilla ice cream or whipped cream! UNBELIEVABLE!

Ingredients Nutrition

Directions

  1. Heat oven to 325'.
  2. Prepare an 8x8" pan by spraying with non-stick spray.
  3. Combine in a microwave bowl:.
  4. 6 Tbs butter.
  5. 1/3 cup cocoa powder.
  6. 2 oz bittersweet chocolate.
  7. Microwave on high for 20 seconds. Stir well. Return to microwave for additional 10 second increments, stirring often until chocolate is melted and smooth. Set aside to cool.
  8. Combine and set aside:.
  9. 1/3 cup packed light brown sugar.
  10. 1/3 cup granulated sugar.
  11. 1/3 cup cocoa.
  12. Combine and set aside:.
  13. 3/4 cup all purpose flour.
  14. 2 tsp baking powder.
  15. Combine in large bowl:.
  16. 2/3 cup granulated sugar.
  17. 1/3 cup half and half or milk.
  18. 1 tsp vanilla.
  19. 1/4 tsp salt.
  20. 1 egg yolk.
  21. Stir in melted chocolate mixture. Fold in flour mixture just until combine. Add nuts, if desired. Spread evenly in prepared pan. Spoon sugar/cocoa mixture over batter evenly. DO NOT MIX IN! Pour coffee carefully over the top. DO NOT MIX IN! Place on the middle rack of a 325' oven for 45 minutes. Allow to cool slightly before serving with ice cream or whipped cream.

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