For the Base Batter:
1 cup (125g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (150g) granulated sugar
2 tablespoons (15g) unsweetened cocoa powder
1/2 cup (120ml) whole milk
1/3 cup (75g) unsalted butter, melted
2 teaspoons vanilla extract
For the Fudge Topping:
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1/4 cup (20g) unsweetened cocoa powder
For the Water Pour-Over:
1 1/2 cups (360ml) boiling water
Optional for Serving:
Vanilla ice cream
Whipped cream
Chopped pecans
Directions:
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
In a medium bowl, whisk together flour, baking powder, salt, sugar, and cocoa powder.
Stir in milk, melted butter, and vanilla until smooth.
Spread the batter evenly into the prepared dish.
In a separate bowl, mix granulated sugar, brown sugar, and cocoa powder for the topping.
Sprinkle this dry mixture evenly over the batter—do not stir.
Carefully pour the boiling water over the entire surface. Do not stir!
Bake for 35–40 minutes, or until the top is set but the bottom is still gooey and bubbling.
Let cool for 10–15 minutes before serving. Spoon into bowls and top with ice cream or whipped cream if desired.
Prep Time: 10 minutes | Bake Time: 40 minutes | Total Time: 50 minutes
Kcal: Approx. 360 kcal per serving | Servings: 6–8
