Mocha Brownie Pudding Cake

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position oven rack in the middle of the oven; preheat oven to 350°.
  • Butter an 8-inch square baking pan.
  • 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.
  • Stir in the milk, butter, and vanilla with a wooden spoon just until blended; the batter will be very thick.
  • Transfer to the baking dish and smooth the top with a rubber spatula.
  • 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.
  • Stir in the nibs, if using; sprinkle the mixture evenly over the batter.
  • Pour the hot coffee evenly over the batter--do not stir.
  • 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.
  • Cool in the pan on a wire rack for at least 15 minutes.
  • Serve hot, warm, or at room temperature in small bowls, with whipped cream or ice cream, if desired.
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