11 /4 cups whole wheat flour
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
2 teaspoons vanilla extract
1/2 teaspoon instant espresso powder
4 tablespoons unsalted butter, melted
3/4 cup, packed, light or dark brown sugar
1 1/2 cups hot brewed coffee or hot water
Vanilla or coffee ice cream for serving
Heat oven to 350 degrees. In a large bowl, whisk together flour, granulated sugar, ? cup cocoa, baking powder and salt. In another bowl, beat egg into milk and add vanilla, espresso powder and melted butter. Add to dry ingredients. Mix to blend. Spread in a 9-inch square baking pan or a glass or ceramic baking dish.
Whisk remaining cocoa with brown sugar and spread over batter. Slowly pour hot coffee or water on top. Do not mix.
Place pan in oven and bake 35 to 40 minutes, until batter appears set and sauce is bubbling. Remove to a rack and let rest 15 minutes. To serve, scoop portions into goblets or onto plates and top each with ice cream.