• Cooking Time:
  • Servings:
  • Preparation Time:


I found this recipe in Tate's Bake Shop Cookbook. Ooey gooey chocolatey deliciousness. Rich and wonderfully satisfying. Did I mention how easy it is to make?


  • 1/2 cup plus 2 TB room temperature butter
  • 1 1/4 cups flour
  • 2 tsp instant espresso powder
  • 2 TB firmly packed dark brown sugar
  • 1 tsp cornstarch
  • 1/2 cup confectioners / powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/2 cup chopped semisweet chocolate (I used chocolate chips)


  • Preheat the oven to 325' F
  • In a medium mixing bowl, combine everything except for the chocolate chips.
  • I know that the only liquid ingredient is vanilla extract. No that is not an error. Forge ahead....all will be well. Trust me.
  • Now get that pile of chopped chocolate and mix it in.
  • Don't worry about greasing the pan. Put (no point in saying "pour" cuz that's not gonna happen) the mixture into your pan....pat down evenly
  • Bake for about 30 minutes or until brown on the edges.


Author Credit: Tate's Bake Shop

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved