| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Choco2 | 12 | servings | |
INGREDIENTS
| 2 | tb | Butter |
| 2 | oz | Unsweetened chocolate |
| 2 | c | Buttermilk |
| 1 | ts | Vanilla extract |
| 2 1/2 | c | Unbleached flour |
| 2 1/4 | c | Brown sugar; packed |
| 3 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Semisweet chocolate chips; optional |
| 1/2 | c | Unsweetened cocoa powder |
| 2 | tb | Unsweetened cocoa powder |
| 2 1/2 | c | Boiling water |
INSTRUCTIONS
Preheat oven to 350x. Grease a 9" x 13" baking pan. Melt butter & unsweetened chocolate together. In a saucepan, heat buttermilk gently until just a little warmer than body temperature. Do NOT boil or cook it. In a large mixing bowl, combine flour, 1 cup of the brown sugar, baking powder, baking soda & salt. Mix well, using hands if necessary to break up any lumps & making as uniform a mixture as possible. Stir in chocolate chips, if desired. Pour wet ingredients into dry ingredients & stir until well combined. Spread in prepared pan. Combine remaining 1 1/4 cups brown sugar with unsweetened coca in a small bowl. Sprinkle as evenly as possible over the top of the batter in the pan. Pour on the boiling water. (It will look terrible & you will feel sure that you have ruined the whole thing; perservere.) Place immediately into the prepared oven. Bake for 30-35 minutes, or until the center is firm to the touch. Cool at least 15 minutes before serving. Invert each serving so that the fudge sauce on the bottom becomes a topping. Serve with whipped cream or vanilla ice cream, if desired. Best served within 1-2 hours of baking. Also good cold. Recipe by: Still Life with Menu Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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