Double Expresso Brownies

By AmberK

Ingredients

• 1 1/2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 4 tsp. baking cocoa
• 3 tsp. instant expresso coffee (dry)
• 1/2 cup water
• 3/4 cup butter or margarine
• 3/4 tsp. baking soda
• 1/3 cup buttermilk
• 1 egg
• Expresso Frosting
• 1/4 cup baking cocoa
• 1/2 cup butter or margarine
• 1/3 cup buttermilk
• 4 1/2 cups powdered sugar
• 1 tsp. instant expresso coffee (dry)
• 1 tsp. vanilla

Details

Servings 50
Preparation time 15mins
Cooking time 33mins

Preparation

Step 1

1. Heat oven to 375 degrees. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening or spray with cooking spray. Mix flour, sugar, cocoa and espresso (dry) in large bowl.
2. Heat water and butter to boiling in 1 quart sauce pan. Pour over flour mixture; beat with spoon until smooth. Stir in baking soda, buttermilk adn egg. Spread evenly in pan.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread espresso frosting over brownies. For brownies cut into 10 rows by 5 rows.

For Frosting:
Heat cocoa, butter and buttermilk to boiling in 3 quart saucepan over medium heat, stirring frequently; remove from heat. Stir in powdered sugar, espresso (dry) and vanilla with wire whisk until smooth and spreadable.