If the situation is such that you can assemble/bake it there (or if she's coming to your house) then my immediate suggestion is this. I've posted it before, but when I pulled up the thread, all the fractional measurements had changed to little boxes, so I thought I'd just post again.
WARM WALNUT BROWNIE PUDDING
.75 cup brown sugar
.25 cup cocoa powder
5 tsps instant espresso powder
1 2/3 cups warm water
1.5 Tbl vanilla
1 cup flour
.75 cup white sugar
.25 cup cocoa
2 tsps baking powder
.5 tsp salt
.5 cup buttermilk
.5 stick butter, melted
.75 tsp vanilla
1 cup walnuts or pecans, toasted, chopped
FOR SYRUP: Combine first 4 ingredients in a small saucepan. Gradually whisk in the warm water and vanilla. Bring to a simmer over low heat, whisking often. (Can be made 2 days in advance. Cover and refrigerate. Rewarm over low heat before continuing).
FOR BROWNIE: Preheat oven to 325º. Grease 8x8” pan. Whisk first 5 ingredients in a large bowl to blend. Mix in buttermilk, butter and vanilla, then stir in walnuts (batter will be very stiff.) Spread in prepared pan. Pour syrup over brownie layer (this will look terrible. It will look like you’re drowning this poor thing. Don’t worry, it’ll come out right in the end.)
Bake brownie until sauce bubbles around sides and bottom and brownie layer has risen almost to top of pan and feels firm to touch, about 40 minutes. Transfer to a rack and cool 10 minutes. Serve warm, with whipped cream or vanilla ice cream. Also, if you double this recipe, it fits handily in a 13x9” pan.
"Don't put all your eggs in one basket.
Use an egg carton like everyone else and stop being such a poser." - The Little Book of Wrong Shui