Mocha Brownie Pudding
Happy Holidays from The Bean Scoop!

1 cup all-purpose flour 2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar 3 tablespoons cocoa
1/2 cup milk 1 teaspoon vanilla
2 tablespoons melted butter

1/4 cup cocoa
1 1/2 cup brown sugar
1 1/2 cup strong coffee

Preheat oven to 350F and grease a 8X8 inch pan.
In a medium bowl mix together dry ingredients.
Make a well in the centre of mixture and add milk,
vanilla and butter. Stir gently until smooth and
pour batter into pan.

Topping requires all items be whisked in a small bowl
for 2 minutes, then poured over batter.

Bake for 35 to 40 minutes or until cake tests done.
As the cake rises it will allow the mocha sauce to
settle on the bottom. Serve warm with vanilla ice cream.

Adapted from Diane Clement's Zest for Life!