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.

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Servings 50

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ingredients 15
Prep Time 20 min
Total Time 1 hr 45 min

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

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Directions

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.