Ingredients
1 14 cups all-purpose flour
14 cup cocoa
34 cup sugar
12 teaspoon baking powder
14 teaspoon baking soda
1 teaspoon salt
1 tablespoon instant coffee
12 cup milk
18 cup brown sugar
1 13 cups hot water
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preheat oven to 350 degrees. combine flour, cocoa, sugar, baking powder, baking soda, and salt. dissolve coffee in milk and add to dry ingredients. add melted butter and mix all together. mix well until batter is even and has no lumps; should be thick. combine sauce dry ingredients making sure of no brown sugar lumps. spread batter evenly in lightly greased square 8in. brownie dish(glass is best). cover top of batter evenly with sauce mixture; do not mix in with batter. bring 1 1/3 cup water to a boil on stove, or microwave. pour into measuring cup and check if additional water is needed(may have evaporated from boiling). pour water carefully over sugar mixture; should cover entirely. bake for 35-45 mins or until cake sets firm. serve hot with vanilla ice cream.
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One-handed flour dusting — even coating on work surface and dough
Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Alkalized cocoa — darker color, smoother flavor for European-style baking