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“A baked-on chocolate-nut topping gives this brown sugar cake a crisp self-frosting. Cut into generous chunks, it will be a hit at a picnic or potluck.”

Ingredients Nutrition


  1. Soak top and bottom of 3 1/4-quart (3.25 L) clay cooker in water about 15 minutes; drain. Pat dry and grease bottom and sides of cooker. Line cooker with parchment paper cut to fit bottom only.
  2. Mix flour, brown sugar, baking powder and salt in large mixer bowl. Cut in 3/4 cup (180 mL) butter until mixture forms fine crumbs; remove and reserve 1 cup (250 mL) of the flour mixture.
  3. Add milk and vanilla to remaining flour mixture in bowl; mix until blended. Beat in eggs, one at a time, beating until smooth after each addition. Spread batter in cooker.
  4. Cut 3 tablespoons ( 45 mL) butter into reserved flour mixtures; stir in nuts and chocolate shot. Sprinkle evenly over batter.
  5. Place covered cooker in cold oven. Set oven at 350 F or 180°C Bake until wooden pick inserted in center comes out clean, about 1 1/2 to 1 3/4 hours. Cool in cooker on wire rack. Cut into bars or squares.

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