Warm Brownie Pudding

Brownie pudding happens to be my daughter's favorite dessert. She would rather have this on her birthday instead of a cake. She leaves for her first year of college in a few weeks so I thought we'd have this tonight for dessert. When I was a kid, I recall my mom making this from a mix. Of-course it is no longer available so if this brings back memories of your childhood, now you can relive it through this wonderful comfort food.

Serves 12

1 1/2 cups packed brown sugar
1/2 cup of dutch process unsweetened cocoa
1 teaspoon instant coffee crystals
pinch of salt
3 1/3 cups of warm water
3 tablespoons vanilla extract
2 cups flour
1 1/2 cups sugar
1/2 cups unsweetened cocoa(dutch process)
4 teaspoons baking powder
1 cup buttermilk
1 stick butter melted
1 1/2 teaspoons vanilla
1 cup chopped walnuts or pecans(optional)

Preheat the oven to 325 and spray a 9x11 inch baking pan with cooking spray. In a small saucepan, combine the brown sugar, 1/2 cup of cocoa powder, instant coffee, salt, warm water and
3 tablespoons of vanilla. Whisk and bring to a simmer over low heat. Turn off the heat. In a large bowl combine the flour, sugar, 1/2 cup cocoa powder and baking powder. Whisk to incorporate. Add the buttermilk, melted butter and vanilla. Mix until a thick batter forms and fold in the nuts if desired. Gently press the batter into the bottom of your pan. Pour the warm syrup over the top. Bake for 40 minutes. The brownie will have risen to the top with the sauce on the bottom of the pan. Serve warm with a generous serving of whipped cream on top.