Double-espresso Brownies

"Yummy! Frost with my Espresso Frosting Recipe which I am posting separate. Adapted from Betty Crocker's Ultimate Cookies & Brownies. Yield is if you use a jelly roll pan. If you dont have one, just make them in a cake pan, they'll be thicker, unless you use 2 cake pans."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
38mins
Ingredients:
9
Yields:
50 Brownies
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ingredients

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directions

  • Heat oven to 375.
  • Grease bottom and sides of jelly roll pan (or whatever you have, 13x9x2) with butter or shortening or spray with Pam.
  • In a large bowl combine your dry ingredients (except baking powder).
  • Heat water and butter to boiling in 1 quart saucepan.
  • Pour over the flour mixture and stir until smooth.
  • Stir in baking soda, buttermilk and egg.
  • Spread evenly in pan.
  • Bake 18 to 23 minutes or until toothpick entered in center comes out clean.
  • Cool completely.
  • Frost with Espresso Frosing.
  • ****Highaltitude use only 1/2 tsp baking soda****.

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Reviews

  1. These make a nice cakey brownie. I used plain yogurt for the buttermilk and half Splenda/half sugar. We must eat larger brownies there is no way I could get 50. I used a chocolate syrup glaze for the frosting.
     
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RECIPE SUBMITTED BY

I live in a small town in western colorado and I love to cook. I have 2 children, one is grown and out of the house, the other is in High School. I love reading, birdwatching, growing pretty flowers, Pearl Jam and Colorado Rockies Baseball.
 
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