Ingredients
Cooking spray
1 cup all-purpose flour
2 tsp baking powder
½ tsp kosher salt
¼ tsp instant espresso powder
1 cup granulated sugar, divided
½ cup unsweetened cocoa powder, divided
½ cup whole milk
⅓ cup Buona Cucina Infused Butter Oil for a fun twist use the fused orange oil
1 ½ tsp Mexican Vanilla (available in store)
¼ cup packed light brown sugar
1 ¼ cups hot tap water
2 tsp flaky sea salt
Directions
Preheat oven to 350°F. Lightly spray an 8-inch square baking dish.
Whisk together flour, baking powder, salt, espresso powder, ¾ cup sugar, and ¼ cup cocoa.
Whisk in milk, Buona Cucina Infused Butter Oil, and Mexican Vanilla until smooth and thick.
Spread batter evenly in prepared dish.
Mix brown sugar, remaining ¼ cup sugar, and remaining ¼ cup cocoa. Sprinkle evenly over batter. Do not stir.
Pour hot water over the top. Do not mix.
Bake 35–40 minutes until top is set but center is gooey.
Finish & Serve
Rest 15 minutes. Sprinkle with flaky sea salt. Serve warm with ice cream, caramel, and walnuts.