Chocolate Espresso Brownies

Ingredients for the Cake Layer

1 cup water
1/3 cup canola oil
2 Tbsp instant espresso powder
2 cups all purpose flour
1 3/4 cups sugar
1/3 cup cocoa
1/2 cup buttermilk (I used dry mix that you keep in the fridge and mix with regular milk)
1 tsp baking soda
1 egg, beaten

Icing

6 Tbsp (3/4 stick) butter
1/3 cup buttermilk
1/4 cup cocoa
1 Tbsp espresso powder
16 oz confectioners sugar
1 tsp vanilla

Directions for the Brownies:

Preheat the oven to 400 degrees. Coat a 15″ X 10″ X 1″ jellyroll pan with non stick cooking spray.

In a small pot, combine the water and oil and bring to a boil. Remove from heat and stir in espresso powder until dissolved.

In a large bowl, mix together flour, sugar and cocoa. Add the hot water/oil mixture to the flour mixture and stir well.

In a small bowl, mix together the buttermilk and baking soda; stir until the baking soda dissolves and then add the buttermilk and egg to the flour mixture, stirring well.

Transfer the batter to the prepared pan and bake for 15 minutes until the top springs back to a light touch. Immediately pour the Chocolate Espresso icing onto the cake and spread on the top. Cool completely at room temperature before cutting into squares.

Directions for the Icing:

In a medium pot, combine the butter, buttermilk, cocoa and espresso powder and bring to a boil. Add the confectioners sugar and vanilla, stirring until smooth. Set aside until ready to use.