This is a slight twist on an old fashioned recipe. It's not really gourmet - although you could cook it in little ramekins for more pizzazz - but it does taste pretty good. This turns out with a chewy brownie floating on top of a hot coffee-chocolate pudding. If you use water instead of the coffee, it becomes a chocolate variety of Montreal Pudding.
1 1/4 cup granulated sugar 7 Tbsp. cocoa powder 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup whole milk 1/3 cup of unsalted butter, melted (you can use hard margarine or regular butter, but cut the salt back to 1/4 tsp) 1/2 Tbsp vanilla extract 1/2 cup light brown sugar 1 1/4 cups hot coffee Preheat oven to 350 degrees. In an 8 or 9 inch baking pan (or a bowl), combine 3/4 cup of the granulated sugar and 3 Tbsp of cocoa with the flour, salt and baking powder. Stir in the milk, vanilla and butter and mix well. Combine the brown sugar, remaining white sugar and the cocoa in a bowl. Sprinkle the mixture over top of the batter. DO NOT STIR. Pour the hot coffee over it all - and again, do not stir it together. Bake about 35 to 40 minutes or until the centre tests done - toothpick or knife inserted into it comes out clean. Let it stand for a couple of minutes and serve warm. Serve with vanilla ice cream or a dollop of whipped cream.