Double-espresso Brownies
photo by PaulaG
- Ready In:
- 38mins
- Ingredients:
- 9
- Yields:
-
50 Brownies
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups granulated sugar
- 4 teaspoons baking cocoa
- 3 teaspoons instant espresso powder or 3 teaspoons finely ground instant coffee (in a pinch)
- 1⁄2 cup water
- 3⁄4 cup butter or 3/4 cup margarine
- 3⁄4 teaspoon baking soda
- 1⁄3 cup buttermilk or 1/3 cup soured milk
- 1 egg
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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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.