1/2 cup (1 cube) unsalted butter, melted (I’m an old school Tillamook girl, no RBST) 1/3 cup cocoa (I’m a fan of Holy Kakow organic cocoa) 1 cup organic raw sugar (bulk aisle) 2 cups organic whole wheat pastry flour (bulk aisle) 2 tsp baking powder (bulk aisle) 1 tsp cinnamon (bulk aisle) 1 cup organic dairy-free milk 2 pints strawberries (original called for one – yeah whatever! sliced or whole, whatever you prefer – the Hood berries I love whole bites of, mmm)
Combine melted butter, cocoa and 1/4 cup of the sugar and spread along bottom of a casserole dish. Combine flour, baking powder, cinnamon, and rest of sugar in a bowl then add the milk, stirring until smooth. Spoon as a layer over the chocolate mixture (do not combine with the chocolate). Sprinkle with the berries (the dough will rise up, so be generous). Bake 45-50 minutes at 350 (clean toothpick test). It said to let stand 15 minutes before serving but I think that’s crap because if you eat it hot (with vanilla ice cream perhaps?) you’ll get the ooey gooey chocolate effect with the berries.