Zutaten für Double Espresso Brownies
- All Purpose Flour
- Granulated Sugar
- Baking Cocoa
- Instant Espresso Powder
- 1 cup water
- ½ cup (1 stick) unsalted butter
- 1 tsp baking soda
- 1 cup buttermilk
- 1 large egg
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Zubereitung von Double Espresso Brownies
- Preheat oven to 375°F (190°C).
- Grease and flour a 15x10x1 inch jelly roll pan (or two 9x13 inch cake pans).
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ cups granulated sugar, 1 tsp baking powder, ½ tsp salt.
- In a medium saucepan, heat 1 cup water and ½ cup (1 stick) unsalted butter until boiling.
- Gradually pour the boiling water and butter mixture over the dry ingredients, stirring until smooth and completely combined.
- Stir in 1 tsp baking soda, 1 cup buttermilk, and 1 large egg.
- Spread the batter evenly in the prepared pan(s).
- Bake for 18-23 minutes (or 25-30 minutes for thicker brownies), or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before frosting.
- Frost with your favorite Espresso Frosting (recipe sold separately).
- For high altitude baking, use only ½ tsp baking soda.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
9g
Carbs
3g