• 1½ cups self-rising flour
  • 1 ½ cups granulated sugar, divided
  • 7 tablespoons dark unsweetened cocoa powder, divided
  • 3/4 cup whole milk
  • 8 tablespoons melted unsalted butter
  • 1/4 teaspoon vanilla extract, optional
  • 1/2 cup brown sugar, packed
  • 1½ cup very hot water
  • vanilla ice cream topping, optional


  • Preheat oven to 350 F. Grease the bottom and sides of an 8-x-8 glass baking dish with butter or shortening. Set aside.
  • In a large bowl, whisk or sift flour, 1 cup granulated sugar, and 3 tablespoons cocoa powder.
  • Stir in milk, melted butter, and vanilla extract, if using.
  • Pour batter into prepared pan and spread to an even layer.
  • In a medium bowl, whisk together remaining granulated sugar (1/2 cup), brown sugar, and remaining cocoa powder (4 tablespoons)
  • Sprinkle this mixture evenly over the batter into an even layer, being careful NOT to disturb the batter layer.
  • Next, carefully pour the hot water evenly over the sugar mixture, do not stir.
  • Carefully place the pan on a cookie sheet (just in case the chocolate syrup bubbles over a little.) and then place it into the oven.
  • Bake for 40-45 minutes.
  • Remove from oven (center will be a bit jiggly) and let it sit for 15-20 minutes. (This will allow the sauce on the bottom to cool and thicken)
  • Spoon into bowls and spoon on the chocolate sauce from the pan. Top with vanilla ice cream if using.