Yield
9 servings (serving size: 1 cake square)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat an 8-inch square pan with cooking spray, and dust the pan with 2 teaspoons flour.

Step 3

Place butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until butter melts. Add cocoa, stirring well with a whisk. Add brown sugar, stirring well until mixture pulls away from sides of bowl. Add eggs, 1 at a time, stirring with a whisk until smooth. Stir in baking soda, vanilla, and salt. Lightly spoon 3/4 cup flour into dry measuring cups; level with a knife. Gradually add flour to bowl, stirring just until blended (do not overstir). Combine hot water and espresso. Add to flour mixture, stirring just until blended.

Step 4

Pour batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Sprinkle with powdered sugar. Cut into squares; serve warm or at room temperature.

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