Ingredients
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1 cup sifted all-purpose flour
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1/2 cup unsweetened dutch process cocoa, plus
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1/2 tablespoon unsweetened dutch process cocoa
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1/4 teaspoon salt
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1/4 teaspoon baking powder
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5 tablespoons butter or 1/2 cup margarine
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1 1/4 cups sugar
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2 egg whites
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1 teaspoon vanilla extract
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1 teaspoon instant espresso powder or 1 teaspoon instant coffee powder, dissolved in
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1 teaspoon hot water
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1 egg
Instructions
- Position the rack in lower third of the oven and preheat to 350°F Spray the pan with vegetable oil spray.
- Stir together flour, cocoa, salt, and baking powder with a whisk.
- Melt butter in medium saucepan. Off the 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 about 40 strokes, scraped side of pan as necessary.
- Add the dry ingredients and beat for another 40 strokes, or until completely mixed. Scrape mixture into prepared pan. Spread evenly.
- Bake 20 to 25 minutes or until a toothpick inserted into the center comes out a little gooey. Cool on a rack. Cut into 16 squares.