Time
prep 0:15
total 0:40
Ingredients
| 3/4 cup | all-purpose flour | | 1/2 cup | unsweetened cocoa powder | | 1/2 tbsp. | unsweetened cocoa powder | | 1/4 tsp. | salt | | 1/4 tsp. | baking powder | | 5 tbsp. | butter or | | margarine | | 1-1/4 cup | sugar | | 1 | egg | | 2 | egg whites | | 1 tsp. | vanilla extract | | 1 tsp. | instant espresso powder or | | coffee powder in | | 1 tsp. | water |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Position the rack in the lower third of the oven and preheat to 350°F (or 325°F if you are using a glass pan). Spray the pan lightly with vegetable oil spray.
Whisk together the flour, cocoa powder, salt, and baking powder, and set aside. Melt the butter in a medium saucepan. Off heat, stir in the sugar until combined (texture will remain sandy). Add the egg, egg whites, vanilla, and dissolved espresso powder. Beat with a wooden spoon or rubber spatula about forty strokes, scraping the sides of the pan as necessary. Add the dry ingredients and beat for another 40 strokes, or just until completely mixed. Scrape the mixture into the prepared pan and spread evenly. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out a little gooey. Cool in the pan on a rack. Cut into 16 squares.
Brownies may be stored, well wrapped, for about 2 days at room temperature or frozen for up to 2 months.
Similar Recipes
chocolate brownie