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“Perfect when you need a quick treat. Look for my Chocolate Espresso Icing. For the espresso powder I use Nescafe Clasico Instant Coffee. And when I don't have buttermilk on hand I mix 1 Tablespoon of white vinegar to 1 cup of milk. I don't know where I got this recipe from, but had it for years. Enjoy...”
READY IN:
15mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. In a small pan, combine water and oil; bring to a boil (watch closely). 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 buttermilk and baking soda, stir until baking soda dissolves. Add buttermilk mixture and egg to batter, stirring well. Transfer to a 15 X 10 X 1-inch jellyroll pan, spraying with nonstick spray. Bake for 15 minutes or just until top springs back when touched. Remove from over and immediately pour Chocolate Espresso Icing on top and spread while brownies are warm. Cool and cut into squared.

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