Ingredients
8
8 servings
- •1 cup all-purpose flour
- •¾ cup firmly packed brown sugar
- •⅓ cup peanut butter
- •2 tablespoons canola oil
- •2 teaspoons baking powder
- •½ teaspoon pure vanilla extract (Optional)
- •⅜ teaspoon fine salt
- •½ cup whole milk
- •1 ½ cups water
- •⅓ cup white sugar
- •1 tablespoon unsweetened cocoa powder
- •½ teaspoon pure vanilla extract (Optional)
- •1 pinch salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2- to 2-quart baking dish. Set aside.
- Combine flour, brown sugar, peanut butter, canola oil, baking powder, vanilla extract, and salt in a large mixing bowl. Beat using a hand mixer on medium speed to incorporate ingredients, about 30 seconds. Beat in milk slowly and mix for 1 1/2 minutes more. Spread batter evenly into the prepared dish using a rubber spatula. Place the dish onto a larger baking pan with sides at least 1/4-inch deep to catch potential spills.
- Microwave water in a microwave-safe measuring cup until boiling, 2 to 3 minutes. Add sugar, cocoa, vanilla extract, and salt; stir until sugar and cocoa have dissolved. Pour onto top of cake batter; do not stir. Carefully place into the oven.
- Bake in the preheated oven until cake is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove carefully from the oven and place onto a cooling rack to cool and thicken up, at least 20 minutes, before spooning out.
Nutritional Facts
Per 8 servings
- Calories: 275
- Carbohydrate: 44g
- Fat: 10g
- Fiber: 1g
- Protein: 5g
- Sugar: 30g
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