Moist Dark Chocolate Espresso Coffee Soda Brownies
Indulge in ultra-moist brownies made with Manhattan Special Espresso Coffee Soda, combining bold espresso with decadent dark chocolate for a rich, distinctive treat in every bite.
Equipment
Ingredients
Brownies
- 1½ cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsweetened Dutch-processed dark chocolate baking cocoa
- ½ tsp salt
- ½ tsp baking powder
- 10 ounces (1 bottle ) Manhattan Espresso Coffee Soda, save 2 ounces for the frosting
Frosting
- ½ cup confectioner's sugar
- ¼ cup unsweetened Dutch-processed dark chocolate baking cocoa
- 2 ounces Manhattan Espresso Coffee Soda
Instructions
Brownies
- Preheat oven to 325 degrees. Coat an 8 x 8-inch baking pan with baking spray or butter.
- Sift together flour, sugar, ½ cup cocoa, and salt in a medium bowl. Add 10 ounces of the coffee soda; mix well. Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out almost clean. Cool completely in the pan on a cooling rack, about 1 hour.
Frosting
- In a small bowl, whisk together the remaining ¼ cup cocoa, the powdered sugar, and 2 ounces of coffee soda until smooth. Pour glaze over brownies. Cut brownies into 4 rows by 4 rows.