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- 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.