Chocolate Espresso Brownies – a delicious recipe with water, oil, espresso powder, flour, sugar, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees.
2
In a small pan, combine water and oil; bring to a boil (watch closely).
3
Remove from heat and stir in espresso powder until dissolved.
4
In a large bowl, mix flour, sugar and cocoa.
5
Add hot water mixture and stir well.
6
In a small bowl mix buttermilk and baking soda, stir until baking soda dissolves.
7
Add buttermilk mixture and egg to batter, stirring well.
8
Transfer to a 15 X 10 X 1-inch jellyroll pan, spraying with nonstick spray.
9
Bake for 15 minutes or just until top springs back when touched.
10
Remove from over and immediately pour Chocolate Espresso Icing on top and spread while brownies are warm.
11
Cool and cut into squared.
989
kcal
Calories
47
g
Fat
138
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup water, ⅓ cup oil, 2 tablespoons espresso powder, 2 cups all-purpose flour, and more.
Yes, Chocolate Espresso Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
