I ♥ baking! I ♥ chocolate! I ♥ Pioneer Woman and her Tasty Kitchen recipe site! Danger! Warning! Overload! This combination can sometimes lead to extreme bouts of heavenly, chocolatey, blissful aroma wafting from my kitchen, and stampeding in our household hallways. (look both ways before crossing.) So, now that you’ve been warned and read my full disclaimer, you can enter at your own risk. And run!!! It’s delicious, molten, chocolate heaven.
I didn’t change a thing about this yummy recipe, except to double it. That’s not really changing it, is it? That’s more like…gluttony. Well, somebody had to do it. 😉 So this is the way I mixed it up doubled.
- 2 cup All-purpose Flour
- 4 teaspoons Baking Powder
- ½ teaspoon Salt
- ⅓ cup Cocoa powder, (for batter)
- ½ cup Cocoa powder, (for topping)
- 1½ cup Sugar, (for batter)
- 1 cup Sugar, (for topping)
- 1 cup Milk
- ⅔ cup Melted Butter
- 3 teaspoons Vanilla Extract
- 1 cup Brown Sugar, packed
- 3 cups Hot Tap Water
Begin by adding the flour, baking powder, salt, 1½ cups sugar and ⅓ cup cocoa to a mixing bowl. Give it a good whirl and make sure the dry ingredients for the batter are thoroughly mixed.
Add the milk.
Add the butter.
Add the vanilla.
Mix it thoroughly until the batter is nice and smooth.
Spread the batter in an ungreased 9×13 baking pan.
In a separate, smaller bowl, mix the brown sugar, 1/2 c. cocoa and 1 c. white sugar.
Spread the dry, mixed topping ingredients over the batter in your baking pan.
Drizzle the hot tap water over the dry ingredients. IMPORTANT!! Do Not Stir!
Bake in a 350° oven for 1 hour. (The original recipe stated a 40 minute baking time, however after reading through the reviews and doubling the recipe, I increased the baking time to 50 minutes. It required an additional 10 to be finished.)
We served it warm, topped with vanilla ice cream. Enjoy!