Double-espresso Brownies

• 1 12 cups all-purpose flour
• 1 12 cups granulated sugar
• 4 teaspoons baking cocoa
• 3 teaspoons instant espresso powder or 3 teaspoons finely ground instant coffee (in a pinch)
• 12 cup water
• 34 cup butter or 34 cup margarine
• 34 teaspoon baking soda
• 13 cup buttermilk or 13 cup soured milk
• 1 egg

1. Heat oven to 375.
2. Grease bottom and sides of jelly roll pan (or whatever you have, 13x9x2) with butter or shortening or spray with Pam.
3. In a large bowl combine your dry ingredients (except baking powder).
4. Heat water and butter to boiling in 1 quart saucepan.
5. Pour over the flour mixture and stir until smooth.
6. Stir in baking soda, buttermilk and egg.
7. Spread evenly in pan.
8. Bake 18 to 23 minutes or until toothpick entered in center comes out clean.
9. Cool completely.
10. Frost with Espresso Frosing.
11. ****Highaltitude use only 1/2 tsp baking soda****.

flour, sugar, baking cocoa, espresso powder, water, butter, baking soda, buttermilk, egg

Taken from www.food.com/recipe/double-espresso-brownies-97791 (may not work)