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Ingredients
| granulated sugar: 3/4 cup |
| salted butter: 2 Tbl |
| 2% milk: 1/2 cup |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 cup |
| salt: 1/4 tsp |
| baking powder: 1 tsp |
| unsweetened cocoa powder (sifted): 3 Tbl |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/2 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| regular coffee: 1 1/4 cups (strong brewed//boiling) |
Floating Brownie
Credit: AllRecipes
User rating:
"This is also called Chocolate Upside Down Cake, because it can be turned out-- duh --upside down. It's good served with whipped cream or vanilla ice cream."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Cream together 3/4 cup sugar and butter. Add the milk and vanilla and mix. Sift together the flour, salt, baking powder, and 3 tablespoons cocoa, and add to the mixture.
- Spread into a greased 9 x 9 inch pan. The batter will be thick.
- Combine 1/2 cup white sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Sprinkle this over the batter.
- Finally, pour 1 1/4 cups boiling double strength coffee or water evenly over all. Bake at 350 degrees F (175 degrees C) to 375 degrees F (190 degrees C) for 30 minutes. Serves 6 to 8.