Ingredients
| 2 tbsp. | butter | | 2 oz. | unsweetened chocolate | | 2 cups | buttermilk | | 1 tsp. | vanilla extract | | 2-1/2 cup | unbleached flour | | 2-1/4 cup | brown sugar, packed | | 3 tsp. | baking powder | | 1 tsp. | baking soda | | 1/2 tsp. | salt | | 1 cup | semisweet chocolate chips (optional) | | 1/2 cup | unsweetened cocoa powder | | 2 tbsp. | unsweetened cocoa powder | | 2-1/2 cup | boiling water |
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Instructions
Preheat oven to 350°F. Grease a 9x13-inch baking pan. Melt butter and unsweetened chocolate together. In a saucepan, heat buttermilk gently until just a little warmer than body temperature. Do not boil or cook it. In a large mixing bowl, combine flour, 1 cup of the brown sugar, baking powder, baking soda and salt. Mix well, using hands if necessary to break up any lumps, making as uniform a mixture as possible. Stir in chocolate chips, if desired. Pour wet ingredients into dry ingredients; stir until well combined. Spread in prepared pan. Combine remaining 1-1/4 cups brown sugar with unsweetened cocoa in a small bowl. Sprinkle as evenly as possible over the top of the batter in the pan. Pour on the boiling water. (It will look terrible and you will feel sure that you have ruined the whole thing; perservere.) Place immediately into the prepared oven. Bake for 30-35 minutes, or until the center is firm to the touch. Cool at least 15 minutes before serving. Invert each serving so that the fudge sauce on the bottom becomes a topping. Serve with whipped cream or vanilla ice cream, if desired. Best served within 1-2 hours of baking. Also good cold.
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