|
1 ¼ Cup |
Unbleached white flour |
|
¾ Cup |
Firmly packed light brown sugar |
|
½ Cup |
Cocoa |
|
2 tsp |
Baking powder |
|
¼ tsp |
Salt |
|
2/3 Cup |
Milk |
|
½ tsp |
Almond extract |
|
2 Tbls |
Melted butter |
|
2 Cups |
Hot water |
1. Preheat the oven to 350° and set out an 8x8 inch baking dish
2. In a medium size bowl, mix together the flower, ¾ cup brown sugar, ¼ cup cocoa, baking powder, and salt.
3. Add the milk, almond extract, and melted butter. Mix until blended. Try not to overbeat.
4. Spoon into the baking pan and spread evenly
5. Combine the remaining ¼ cup cocoa and 1 cup of brown sugar until well blended.
6. Sprinkle evenly over the top of the batter.
7. Pour on the hot water but do not stir.
8. Bake for 35 minutes
9. Serve warm with some of the sauce spooned on each serving. A dollop of whipped cream makes a wonderful dessert.