Ingredients
1/2 c. dark cocoa powder, divided
1/2 c. packed light brown sugar
1 tbsp. espresso powder
3/4 c. all-purpose flour
3/4 c. granulated sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. whole milk
1/4 c. canola oil
1 large egg
1 tbsp. butter, softened
8 oz. chewy caramel candies, such as Kraft
Fudge sauce, for serving
Maraschino cherries, for serving
Preparation
Step 1Preheat oven to 350°. Pour 1 cup of boiling water into a large heatproof measuring cup or bowl. Whisk ¼ cup of the cocoa, brown sugar, and espresso powder into water until dissolved. Step 2In a large bowl, whisk together the flour, sugar, the remaining ¼ cup cocoa powder, baking powder, baking soda, and salt. Whisk in the milk, oil, and egg. Step 3Brush a 8" square baking dish with the butter and spread caramel candies evenly in bottom of pan. Pour prepared batter over top. Slowly pour coffee mixture over batter, so you don’t disturb the batter and leave unstirred. Step 4Bake until top is set and starts to pull away at the sides, about 35 minutes. Step 5Cool slightly and serve topped with vanilla ice, fudge sauce, and cherries.
Made it? Let us know how it went in the comment section below!
