Espresso Brownies
Ingredients:
1 cup Water
2 cups All-purpose Flour
1/3 cup Cocoa
1 tsp. Baking Soda
2 tbs. Espresso Powder
1/3 cup Canola Oil
1 + 3/4 cups Sugar
1/2 cup Buttermilk
1 Egg (beaten)
Preparation:
Preheat oven to 400 degrees. In a small pot, combine water and oil; bring to a boil. Remove from heat and stir in espresso powder until dissolved. In a large bowl, mix flour, sugar and cocoa. Add hot water mixture and stir well. In a small bowl mix together buttermilk and baking soda, stir until baking soda dissolves. Add buttermilk mixture and egg to batter, stirring well. Transfer batter to a 15 x 10 x 1 jellyroll pan coated with nonstick cooking spray. Bake for 15 minutes or just until top springs back when touched. Remove from oven. Cool and cut into squares.
1 cup Water
2 cups All-purpose Flour
1/3 cup Cocoa
1 tsp. Baking Soda
2 tbs. Espresso Powder
1/3 cup Canola Oil
1 + 3/4 cups Sugar
1/2 cup Buttermilk
1 Egg (beaten)
Preparation:
Preheat oven to 400 degrees. In a small pot, combine water and oil; bring to a boil. Remove from heat and stir in espresso powder until dissolved. In a large bowl, mix flour, sugar and cocoa. Add hot water mixture and stir well. In a small bowl mix together buttermilk and baking soda, stir until baking soda dissolves. Add buttermilk mixture and egg to batter, stirring well. Transfer batter to a 15 x 10 x 1 jellyroll pan coated with nonstick cooking spray. Bake for 15 minutes or just until top springs back when touched. Remove from oven. Cool and cut into squares.
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