1 cup all-purpose Flour
2/3 cup Sugar
1/3 cup plus 1 tablespoon Unsweetened Cocoa, divided
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup Water
2 tablespoons Vegetable Oil
1 cup Brown Sugar, packed
1-3/4 cups hot Espresso
Heat oven to 350° F. Spray 8x8-inch glass baking dish with nonstick cooking spray.
In a medium bowl, whisk together flour, sugar, baking powder, 1/3 cup of the cocoa, salt.
Whisk in water and oil until smooth.
Spread into baking pan, and sprinkle with brown sugar and remaining cocoa.
Slowly pour espresso over batter.
Bake 40 minutes. Let stand 30 minutes.
Chef’s Notes: Serve warm, with vanilla bean ice cream or fresh whipped cream. Use organic and high-quality ingredients whenever possible.