| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 10 servings |
Ingredients
- 2 sticks (1 cup) butter, melted
- 1 1/2 cups self-rising flour
- 3/4 cup milk
- 1 tablespoon vanilla extract
- 2 1/2 cups sugar
- 6 tablespoons cocoa powder
- 3/4 to 1 cup hot water
- Cherry ice cream, for serving
Instructions
- Preheat the oven to 350 degrees F.
- Pour the melted butter into a 9-by-13-inch baking dish.
- In a mixing bowl, combine the self-rising flour, milk, vanilla and 1 1/2 cups of the sugar. Mix well and pour over the melted butter.
- In another bowl, mix together the cocoa powder and remaining 1 cup sugar. Sift over the baking dish with the melted butter and flour mixture. Pour 3/4 to 1 cup of hot, hot water over top. Bake until firm on top but still gooey and chocolatey on the inside, 30 to 35 minutes.
- Serve warm with cherry ice cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 445 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 2 g |
| Sugar | 51 g |
| Protein | 3 g |
| Cholesterol | 51 mg |
| Sodium | 236 mg |
Reviews
The recipe might kill people if they ate it 3 times a day every day. However, it is meant as a treat you might have every 3 months. It won’t kill you. Be sensible.
This worked great with one stick of butter, less sugar, and a 8 inch by 8 inch pyrex pan! Really delish and so simple to make!
Wayyyy too sweet. Wish I would have read the comments to cut the sugar in half. Fun for a unique surprise to a get-together, but cutting the sugar (especially in the topping) by half is a must.
I thoroughly enjoyed this recipe. I cut the sugar by a half cup and topped it with fresh raspberries and it was perfect. I will make it for the next family get together.
If you’re questioning making this…don’t. It’s like one big giant chocolate chip cookie. It’s SO good and so easy!
I’m so glad you posted this online because one of the reasons I bought her cookbook was to get this recipe…which is not in it…
Really good but really sweet. I used salted butter but forgot to decrease the sugar as per suggestions. Would make again and try it with different ice creams.
This recipe is easy and delicious! Definitely a keeper!
Easy and delicious!
Rich and decadent! I have made this twice now — the first time just as written, I give 4 stars because it was too sweet. Second time I decreased the butter by 1/2 a stick, decreased the sugar by about 3/4 cup, used both white and brown sugar, and added a tablespoon of espresso powder to the sifting mixture. I like the crispy, buttery, chocolatey corners and edges the most. I like this recipe better than another one I have tried that uses an 8×8 baking dish ~ I think this recipe needs the 13×9 to spread it out a bit thinner and bake more evenly. Definitely a chocolate lover’s dessert!