Ingredients
⅓ cup sugar
¼ cup unsweetened cocoa powder
2 tsp baking powder
½ tsp salt
½ cup non-fat milk
1 large egg, lightly beaten
2 Tbsp canola oil
1 tsp vanilla extract
¼ cup pecan halves, toasted (see Tip)
¾ cup brown sugar
1 ⅓ cup hot strong coffee
Directions
1. Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
2. Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.
3. Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.
Tip: To toast pecan halves: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 12 Total
- Calories 143 8%
- Calories from fat 45 6%
- Total Fat 5gm 8%
- Sodium 203mg 4%
- Total Carbohydrates 24gm
- Fiber 1gm
- Protein 2gm
- Cholesterol 18mg 8%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
