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Double-espresso Brownies

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“Yummy! Frost with my Espresso Frosting Recipe which I am posting separate. Adapted from Betty Crocker's Ultimate Cookies & Brownies. Yield is if you use a jelly roll pan. If you dont have one, just make them in a cake pan, they'll be thicker, unless you use 2 cake pans.”
READY IN:
38mins
YIELD:
50 Brownies
UNITS:
US

Ingredients Nutrition

Directions

  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****.

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