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| Before we dug into it! |
Ooey, gooey goodness...that's how I would describe this recipe! I was looking for an eggless dessert to bring to Barry and Angela's house for a family get together and came across this recipe. I was happy to see that even the boys TRIED it...and Brian even had seconds. Yeah!
I will definitely make this again, expect I might try to use a little less water since it was a thick pudding-like consistency. Definitely serve this with ice cream!!!
1 cup all-purpose flour
I will definitely make this again, expect I might try to use a little less water since it was a thick pudding-like consistency. Definitely serve this with ice cream!!!
1 cup all-purpose flour
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Whipped cream or ice cream, optional
Directions
In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, oil and vanilla until smooth. Spread in an ungreased 9-in. square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350° for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired. Yield: 9 servings.
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| This is what it looks like cut into. It's really gooey! |
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