|Instant coffee granules/Powder||2 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Unsweetened cocoa||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||4 Tablespoon, melted|
|Vanilla extract||1 Teaspoon|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||1 Cup (16 tbs)|
Preheat oven to 350°F.
In cup, dissolve instant coffee in 2 tablespoons hot tap water; set aside.
In medium bowl, combine flour, sugar, baking powder, salt, and 1/2 cup cocoa.
In 2 cup glass measuring cup, combine milk, melted margarine or butter, vanilla, and dissolved instant coffee.
With spoon, stir liquid mixture into dry mixture just until blended.
Pour batter into increased 8" by 8" glass baking dish.
In small bowl, with spoon, combine brown sugar and remaining 1/4 cup cocoa; sprinkle over batter.
Carefully pour 1 3/4 cups boiling water over brownie mixture in baking dish; do not stir.
Bake 30 minutes (dessert will separate into cake and pudding layers).
Cool in pan on wire rack 10 minutes, then serve right away.
Top with ice cream if you like.