DOUBLE-ESPRESSO BROWNIES

Double-Espresso Brownies image

Coffee and cocoa come together in this brownie to create a mouth-watering dessert - perfect to serve a bunch.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 50

Number Of Ingredients 15

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Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups granulated sugar
4 teaspoons unsweetened baking cocoa
3 teaspoons instant espresso coffee granules
1/2 cup water
3/4 cup butter or margarine
3/4 teaspoon baking soda
1/3 cup buttermilk
1 egg
1/4 cup unsweetened baking cocoa
1/2 cup butter or margarine
1/3 cup buttermilk
4 1/2 cups powdered sugar
1 teaspoon instant espresso coffee granules
1 teaspoon vanilla

Steps:

Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray. In large bowl, mix flour, granulated sugar, 4 teaspoons cocoa and espresso.
In 1-quart saucepan, heat water and 3/4 cup butter to boiling. Pour over flour mixture; beat with spoon until smooth. Stir in baking soda, 1/3 cup buttermilk and the egg. In pan, spread batter evenly.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In 3-quart saucepan, heat 1/4 cup cocoa, 1/2 cup butter and 1/3 cup buttermilk to boiling over medium heat, stirring frequently; remove from heat. Stir in powdered sugar, 1 teaspoon espresso and vanilla with wire whisk until smooth and spreadable. Spread frosting over brownies. For brownies, cut into 10 rows by 5 rows.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 55 mg, Sugar 17 g, TransFat 0 g