Double Espresso Brownies
 
1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
4 tsp baking cocoa
3 tsp instant espresso coffee (dry)
1/2 cup water
3/4 cup butter or regular margarine
3/4 tsp baking soda
1/3 cup buttermilk
1 egg
Espresso Frosting (recipe follows)
 
Heat oven to 375 F.  Grease bottom and sides of a jelly roll pan; 15 1/2 x 10 1/2 x 1 inch; with shortening.  Dust lightly with flour.  Mix flour, sugar, cocoa, and espresso (dry) in a large bowl.  Heat water and butter to boiling in a 1 quart saucepan.  Pour over flour mixture.  Beat with wooden spoon until smooth.  Stir in baking soda, buttermilk, and egg.  Spread evenly in prepared pan.  Bake 18 to 23 minutes or until toothpick inserted in the center comes out clean.  Cool completely, about 1 hour.  Spread Espresso Frosting over brownies.  For brownies, cut into 10 rows by 5 rows. 
 
Espresso Frosting
 
1/4 cup baking cocoa
1/2 cup butter or regular margarine
1/3 cup buttermilk
4 1/2 cups powered sugar
1 tsp instant espresso coffee (dry)
1 tsp vanilla
 
Heat cocoa, butter, and the buttermilk to boiling in a 3 quart saucepan over medium heat.  Stir frequently.  Remove from heat. Stir in powdered sugar, espresso (dry) and vanilla using a wire whisk until smooth and spreadable.  Yield: 50 brownies