Double-Espresso Brownies

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

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 1 hr 45 min
  • ingredients 15
  • servings 50
 

Ingredients

Brownies

1 1/2
cups 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

Frosting

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 4 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Brownie
Calories
130
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
55mg
55%;
Total Carbohydrate
20g
20%
(Dietary Fiber
0g
0%
  Sugars
17g
17%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.