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Preheat oven to 350. Spray a 9 inch square pan with nonstick spray. Combine the flour, granulated sugar 1/3 cup of cocoa, baking powder, instant coffee powder, baking soda and salt in a large bowl. Make a well in the center and pour in milk, melted butter and vanilla. Stir just until blended. Pour the batter evenly into prepared pan. Mix brown sugar and the 1/4 cup cocoa in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water over the top in a zig zag pattern. DO NOT STIR. Bake until the top of the pudding is set. About 35 minutes. Cool on a rack at least 30 minutes before serving. Cut into squares and serve warm or at room temperature.
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Achievable elevated desserts — laminated doughs, cakes, custards
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