Ingredients
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1/4 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon instant coffee
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 1% low-fat milk
1 tablespoon unsalted butter, melted
1 1/2 teaspoons vanilla extract
1/3 cup packed dark brown sugar
1 2/3 cups boiling water
Preparation
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Preheat the oven to 350\u00b0. Spray a 9-inch square baking pan with nonstick spray.
Combine the flour, granulated sugar, the 1/3 cup of cocoa powder, the baking powder, espresso powder, baking soda, and salt in a large bowl. Make a well in the center, and pour in the milk, melted butter, and vanilla. Stir just until blended; spoon the batter evenly into the pan.
Combine the brown sugar and additional 1/4 cup cocoa powder in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature.
Tip: Serve this fudgy favorite with a scoop of vanilla or coffee fat-free frozen yogurt; 1/2 cup with each serving will increase the points by 2.
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