Double-espresso Brownies

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

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

Recipe

• 1 heat oven to 375.
• 2 grease bottom and sides of jelly roll pan (or whatever you have, 13x9x2) with butter or shortening or spray with pam.
• 3 in a large bowl combine your dry ingredients (except baking powder).
• 4 heat water and butter to boiling in 1 quart saucepan.
• 5 pour over the flour mixture and stir until smooth.
• 6 stir in baking soda, buttermilk and egg.
• 7 spread evenly in pan.
• 8 bake 18 to 23 minutes or until toothpick entered in center comes out clean.
• 9 cool completely.
• 10 frost with espresso frosing.
• 11 ****highaltitude use only 1/2 tsp baking soda****.