• 1 1/2 C. all purpose flour
• 1 1/2 C. granulated sugar
• 4 tsp. baking cocoa
• 3 tsp. instant espresso coffee (dry)
• 1/2 C. water
• 3/4 C. butter or regular margarine
• 3/4 tsp. baking soda
• 1/3 C. buttermilk
• 1 egg
• Espresso Frosting:
• 1/4 C. baking cocoa
• 1/2 C. butter or regular margarine
• 1/3 C. buttermilk
• 4 1/2 C. powered sugar
• 1 tsp. instant espresso coffee (dry)
• 1 tsp. vanilla

Heat oven to 375 degrees. Grease bottom and sides of a jelly roll pan; 15 1/2x10 1/2x1-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 18-23 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.

To make frosting, 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