Prep 15 min. Cook 35 min. Serves 9
¾ cup all-purpose flour
¾ cup granulated sugar
1/3 cup + ¼ cup unsweetened cocoa powder
2 t baking powder
1 t instant espresso powder or instant coffee powder
¼ t baking soda
½ cup low-fat milk
1 T butter, melted
1 ¼ t. vanilla extract
1/3 c packed brown sugar
1 2/3 boiling water
1 Preheat oven to 350. Spray a 9 inch square baking pan with nonstick spray.
2 Whisk together: flour, sugar, 1/3 cup cocoa, baking powder, espresso powder, baking soda and salt in a large bowl. Add the milk, butter, and vanilla. Stir just until blended
3 Spoon the batter into the pan. Combine the brown sugar and the remaining ¼ cup of cocoa powder in a small bowl. Sprinkle evenly over batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir! Bake until top of the cake is set, about 35 minutes. Cool in the pan on a rack for at least 30 minutes. Cut into 9 squares and serve warm at room temperature.
Per serving (one square) 165 calories. 2 g fat, 1 g sat fat, 0 g trans fat, 4 mg Chol, 220 mg sodium, 37 g Carb, 2 g fiber, 3 g protein, 94 mg calc.