Ultimate Chocolate Pudding Brownies
1 C granulated sugar, divided
1 C all-purpose unbleached flour
2 T Acacia Tummy Fiber (optional)
1/4 t salt
1/2 C unsweetened cocoa powder (such as Hershey's), divided
2 t baking powder
1/2 t cinnamon
1/4 C canola oil
1/2 C soy or rice milk or almond
1 t vanilla extract
1 T decaffeinated instant coffee powder (optional)
1 C boiling water
Preheat oven to 350F. Lightly coat an 8" or 9" square baking pan with cooking oil spray.
In a large bowl, sift and whisk together 2/3 C of the sugar, the flour, Tummy Fiber, salt, 1/4 C of the cocoa, baking powder, and cinnamon. Whisk well to blend. Stir in the oil, soy milk, and vanilla (batter will be stiff). Scrape batter into prepared pan and smooth top.
In a small bowl, whisk together the remaining 1/3 C sugar and 1/4 C cocoa. Sprinkle evenly over the cake batter. Dissolve the coffee powder (if using) into the boiling water, and pour water over the cake. Do not stir.
Bake for about 25 to 30 minutes, until the top of the cake looks crisp and crackled. Cool on a wire rack for 5 minutes, and serve warm.
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