Equipment Needed
- 8×8 inch square baking dish (a 2-quart oven-safe dish works too)
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Small bowl or liquid measuring cup for the hot water
- Oven mitts
- Ice cream scoop or serving spoon
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and get out my trusty 8×8 inch baking dish. I don’t grease it. This feels wrong every single time—my brain screams that everything will stick—but trust the process. The sauce creates its own non-stick barrier, and greasing the dish can actually interfere with the magical layer separation. In my medium bowl, I whisk together the flour, 3/4 cup of the granulated sugar (reserving the rest for later? Actually, we use it all here), baking powder, salt, and the first 2 tablespoons of cocoa powder. I make sure there are no little flour pockets hiding in the corners.
Next, I pour in the milk, melted butter, and vanilla right into the dry ingredients. I switch to a sturdy spoon or spatula at this point and mix until it just comes together into a thick, somewhat stiff batter. It won’t be pourable; it’s more like a very thick brownie batter. This is when I taste it—just a dab on my finger—and that’s when the excitement builds. I spread this batter evenly into the bottom of my ungreased baking dish. It will be a relatively thin layer, and I use my spatula to nudge it into the corners.
Now for the seemingly bizarre part that makes the magic happen. In a small bowl, I thoroughly mix the remaining 3/4 cup granulated sugar (wait, we already used it? Let’s correct: In a small bowl, I mix the 1/2 cup brown sugar and the 1/4 cup cocoa powder meant for the topping). I sprinkle this mixture evenly over the top of the batter. It will look like a generous, dusty layer of chocolate sand. This is your future sauce, just waiting for its catalyst. If I’m using them, I’ll scatter a few chocolate chips or nuts over this layer now for extra texture.
Here’s the leap of faith. I carefully pour the very hot water (I heat mine in a kettle until it’s steaming hot) evenly over the entire surface. Do not stir. I repeat, do not stir. I just slowly pour it right over the back of a spoon to distribute it gently. It will look like a chocolaty swamp—liquid pooling everywhere, the batter peeking through. This is perfect. I immediately slide the dish into the preheated oven and bake for 40-45 minutes. The top will be set and look like a cracked, cakey landscape, and if you peek at the sides, you’ll see that dark, bubbling sauce.(See the next page below to continue…)