Mocha Brownie Pudding Cake

In 'Luscious Chocolate Desserts' by Lori Longbottom

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  cup all-purpose flour
• 1 1⁄4 cups  packed dark brown sugar, divided
• 6  tablespoons  dutch process cocoa powder, divided
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup  whole milk
• 3  tablespoons unsalted butter, melted
• 2  teaspoons pure vanilla extract
• 2  tablespoons  cocoa nibs (optional)
• 1 1⁄2 cups  very hot brewed coffee
•  whipped cream, slightly sweetened (or vanilla ice cream)

Directions

1. Position oven rack in the middle of the oven; preheat oven to 350°.
2. Butter an 8-inch square baking pan.
3. Whisk together the flour, 3/4 cup brown sugar, 2 tablespoons cocoa, the baking powder, and salt in a medium bowl; breaking up any large clumps of sugar with your hands.
4. Stir in the milk, butter, and vanilla with a wooden spoon just until blended; the batter will be very thick.
5. Transfer to the baking dish and smooth the top with a rubber spatula.
6. Stir together the remaining 1/2 cup brown sugar and 1/4 cup cocoa with a fork in a small bowl; breaking up any large clumps of sugar with your hands.
7. Stir in the nibs, if using; sprinkle the mixture evenly over the batter.
8. Pour the hot coffee evenly over the batter--do not stir.
9. Bake for 30-35 minutes, until the top layer is set and the dessert is beginning to pull away from the sides of the pan; the batter will have separated into cake and pudding layers.
10. Cool in the pan on a wire rack for at least 15 minutes.
11. Serve hot, warm, or at room temperature in small bowls, with whipped cream or ice cream, if desired.