1

Preheat oven to 350 degrees F. Oil and flour an 8x8" square pan.

2

In a medium bowl, mix flour, granulated sugar, ¼ cup chocolate chips, 2 T. cocoa, baking powder and salt. Add oil and ½ cup buttermilk; stir until the thick batter is evenly moistened. Scrape batter into prepared pan and spread level.

3

In the same bowl (no need to wash), mix brown sugar with ¼ cup cocoa and ¼ cup chocolate chips. Scatter over batter in pan. Evenly pour remaining 1 cup buttermilk over brown sugar mixture; do not stir.

4

Bake until edges of cake feel firm and spring back when lightly pressed, about 40 minutes.

5

Let cool in pan on a rack at least 15 minutes. Serve hot, warm, or at room temperature in bowls, scooping under cake to pan bottom to include pudding with each portion.